Top of page

Korean Beef Rice Bowl

< Retour

Korean Beef Rice Bowl

with kimchi, mushrooms, carrots and cashews

Informations supplémentaires
30 min. | 537 kcal | easy | Spicy | Printable version
1. Setup Thinly slice the mushrooms and green onion. Cut the carrot into thin juliennes or grate it. Roughly chop the walnuts. Put the beef strips in a bowl with the spices, Gochujang sauce, soy sauce, a drizzle of oil, black pepper and 1 2P | 1.5 3P tbsp. of sugar. Let marinate.
2. Cook the rice Bring a pot with 1.5 2P | 2 3P cups of water to a boil. Pour the rice, cover and cook over low heat for 10-12 minutes. Add salt and pepper to taste.
3. Toast the nuts Heat a skillet over medium high heat. Roast the nuts 3-4 minutes or until colored. Remove from the pan.
4. Cook the vegetables Add a drizzle of oil to a pan over medium heat. Cook the mushrooms for 4-6 minutes or until browned. Add salt and pepper. Remove from the pan and keep warm.
5. Cook the meat Add the beef strips to the pan and cook for 3-4 minutes over medium high heat or until the desired doneness.
6. Plate your dish Serve the rice in a bowl and garnish with the beef, kimchi, vegetables, green onion and nuts. Bon appétit!
250gInside Round Steak
140gBasmati Rice
120gKimchi
80gWhite Mushrooms
15mlGochujang
15gCashews
1unitCarrot(s)
15mlSpice Mix (garlic powder,onion powder,ginger powder)
15mlSoy Sauce
2unitGreen Onion(s)
What you need pan, pot, bowl, tongs
537 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 71g
24%
fat 10g
15%
cholesterol 64mg
21%
fiber 5g
20%
protein 38g
saturated 3g
15%
sodium 719mg
30%
sugar 7g
trans 0g