Korean-style sticky beef rice bowls
Sweet, garlicky soy beef over rice with cool cucumber. A 20-minute take on bulgogi.
Cost at UK average prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Beef stir-fry strips300 g
- Soy sauce50 ml
- Runny honey30 g
- Garlic3 cloves
- Basmati rice300 g
- Cucumber1 cucumber
- Spring onions1 bunch
Also uses from the cupboard: vegetable oil, table salt, ground black pepper. Missing any? You can add them to your shop on the shopping list.
Usually contains: Soya, Gluten.
Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.
Estimated from typical ingredient values, including a teaspoon of oil. Children's portions are smaller.
Method
- Put the rice on to cook following the pack instructions. Crush the garlic and mix it with the soy sauce and honey in a cup.50 ml soy sauce30 g runny honey3 cloves garlic300 g basmati rice
- Heat a tablespoon of oil in a wok or frying pan over a high heat until very hot. Stir-fry the beef strips for 2 minutes until browned.300 g beef stir-fry strips
- Pour in the sauce and let it bubble for 1 minute, until sticky and coating the beef.
- Slice the cucumber and the spring onions. Serve the beef over the rice with the cucumber and spring onions on top.1 cucumber1 bunch spring onions
Grate in a little apple or pear with the sauce. It is the Korean trick for sweet, tender beef.
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