Korean Chilli Beef and Rice Bowls


Korean chilli beef and rice
Credit: Recipe and image courtesy of Waitrose & Partners

Warming and filling, with a kick of chilli, this dish is just right for a winter evening in…

Serves: 8
Preparation time: 20min
Cooking time: 20min

  1. To make the chilli sauce, mix together all the ingredients and set aside.
  2. Put 1tbsp sunflower oil in a large frying pan or wok over a high heat. Meanwhile, combine the steak with 2tsp soy sauce and 1tsp sesame oil. When the pan is smoking hot, add the steak mixture. Stir-fry for 3-4min until just cooked through. Transfer to a bowl, season and cover with foil.
  3. Wipe out the pan with kitchen paper, add 1tbsp sunflower oil and set over a high heat. Add the carrot, pepper and mushrooms and stir-fry for 6-8min until softened and with a little colour. Remove from the pan and season with 2tsp soy sauce and 2tsp sesame oil.
  4. Wipe out the pan with kitchen paper again, then add the spinach. Fry for a few minutes, stirring, until the spinach has wilted. Remove to a plate and season with the remaining 1tsp soy sauce and 1tsp sesame oil. Heat the final 1tbsp sunflower oil and fry the quails’ eggs to your liking. Heat the rice according to pack instructions and divide between 8 small bowls or large mugs. Top with the vegetables, beef and an egg. Dollop on a heaped teaspoon of chilli sauce and sprinkle over some sesame seeds; serve immediately.