Spicy beef & kimchi rice bowl

Name: Spicy beef & kimchi rice bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 250 g packs British beef rump stir fry strips; 4 tsp Cooks’ Ingredients Gochujang Chilli Paste; 2 tbsp light soy sauce; 2 clove/s garlic, crushed; 250 g LoveLife Red Camargue & Wild Rice (or use ready-cooked mixed grains); 3 tbsp toasted sesame oil; 265 g packs water chestnut & bamboo stir fry; 4 eggs; 400 g jar Vadasz Raw Kimchi; 2 tbsp black sesame seeds

Inspired by Korean bibimbap, this umami-rich dish makes smart use of a few key products to up the plant content. You can swap in any stir fry mix you fancy.

5 out of 5 stars(1) Rate this recipe

HealthyLow in saturated fatHigh protein15 plant varieties

Serves4
CourseMain meal
Prepare10 mins
Cook30 mins
Total time40 mins
Plusmarinating

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

2 x 250g packs British beef rump stir fry strips
4 tsp Cooks’ Ingredients Gochujang Chilli Paste
2 tbsp light soy sauce
2 clove/s garlic, crushed
250g LoveLife Red Camargue & Wild Rice (or use ready-cooked mixed grains)
3 tbsp toasted sesame oil
2 x 265g packs water chestnut & bamboo stir fry
4 eggs
½ x 400g jar Vadasz Raw Kimchi
2 tbsp black sesame seeds

In a large bowl, mix the beef strips with 2 tsp gochujang, 1 tbsp soy sauce and the garlic until well combined; cover and transfer to the fridge to marinate while you cook the rice (or up to 24 hours ahead).
Meanwhile, cook the rice (or mixed grains) according to pack instructions. After 15 minutes, set a large wok or frying pan over a high heat, add 2 tbsp sesame oil, then the beef and its marinade; stir fry until all the edges are a deep golden brown (4-5 minutes). Transfer to a plate, then add the stir fry veg to the wok and fry for 6 minutes until piping hot. Stir in the remaining 2 tsp gochujang paste and 1 tbsp soy sauce; take the wok off the heat.
In a frying pan, heat the remaining 1 tbsp sesame oil over a medium-high heat; fry the eggs for 1-2 minutes until the whites are crispy and the yolks done to your liking. Once the rice is cooked, drain and divide between 4 warm bowls with the beef, veg and kimchi, then top each with a fried egg. Sprinkle over the sesame seeds and serve.

Typical values per serving when made using specific products in recipe