Toasted coconut rice
Create a fragrant side dish by using Thai rice, coconut and fresh lime leaves for a citrus kick. It's great with curries
Stir-fried Korean beef
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 1 tbsp soy sauce
- 1 tbsp mirinor clear honey
- 2 tsp cornflourmixed to a paste with 2 tbsp water
- 1 tbsp vegetable oil
- 300g beeffrying steak, thinly sliced
- 1 garlic clovethinly sliced
- 1 red chillifinely chopped
- 3 spring onionssliced into small pieces
- 300g pack beansprout
- 100g bag baby spinach
- handful sesame seedstoasted
- cooked riceto serve (optional)
Nutrition: per serving
- kcal470
- fat27g
- saturates8g
- carbs17g
- sugars5g
- fibre6g
- protein40g
- salt1.8g
Method
step 1
In a small bowl, mix together the soy, mirin or honey, and cornflour paste. Heat the oil in a wok or large frying pan. Season the beef and sear in batches, then remove to a plate and cover with foil to keep warm. Fry the garlic and chilli, then add the spring onions and beansprouts, and stir-fry for 2 mins.
step 2
Return the beef to the wok and add the spinach along with the sauce. Keep stir-frying for another 2-3 mins until the spinach has wilted. Serve sprinkled with the sesame seeds and some rice, if you like.
