This is a great weeknight dinner that keeps well for meal prep. Topped with kimchi, sesame seeds and fresh herbs on a bed of rice.
Ingredients 20
Sauce
2 tbsp light soy sauce
1⁄4 tsp dark soy sauce
2 tbsp rice wine vinegar
2 garlic cloves, grated
2 cm pieces ginger, grated
1⁄2 tsp gochujang paste
1⁄2 tsp salt
1 tsp sugar
1⁄4 tsp white pepper
2 tsp cornstarch
Bowl Ingredients Stir Fry
500 g beef mince
1 onion, diced
1 bunch broccolini, chopped into 1cm pieces
2 bunches bok choy, chopped into 1cm pieces, leaves and stalks separated
Serve With
Jasmine rice
1 cup spinach leaves, fresh
kimchi, to serve
1 egg (Korean marinated egg)
Sesame seeds
Fresh coriander
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Method 6
In a small bowl, combine all the sauce ingredients (, , , , , , , , , and ) and mix well.
Heat a large frying pan or wok over medium-high heat. Add the and cook until softened. Add the , breaking it up as you cook, and continue to cook until browned.
Push the to one side of your pan or wok. Add the and the stalks to the pan. Stir-fry for 3–4 minutes until they begin to soften.
Add the and stir-fry for another 1–2 minutes until just wilted.
Pour the prepared over the and vegetables. Stir well and cook for 1–2 minutes until the sauce thickens and coats everything evenly.
To serve, add the hot cooked jasmine rice to each bowl, then top with a small handful of . Spoon over the beef and vegetable mixture. Add kimchi, a marinated Korean-style , sesame seeds, and fresh coriander leaves to serve.
Mammabao's tips
This is a great weeknight dinner that keeps well for meal prep.
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Notes
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