For an economical, quick midweek meal, you can’t beat this Korean minced beef dish for incredible flavour and aromas – the whole meal is just 358 calories (which includes the rice).
The whole thing takes just 20 minutes to cook and has minimal preparation time (under 10 minutes).
The recipe does contain brown sugar and aromatic Thai white rice, so if you’re on a low-carb eating plan, this might not be for you. Don’t be tempted to omit or reduce the amount of sugar – this is what gives the meal its amazing sweet and spicy flavour and almost sticky texture!
When serving, this is even more delicious with a sprinkling of sesame seeds on top – a tablespoon of sesame seeds will set you back 70 calories, but 1 tbsp will be more than enough for all 4 portions.
For an economical, quick midweek meal you can't beat this minced beef dish for incredible flavour and aromas - the whole meal is just 358 calories (which includes the rice).
- 160 g Thai jasmine rice (dry weight; 40g per person)
- Low calorie oil spray (about 5 or 6 sprays)
- 1 small Red onion (about 60g; peeled and very finely chopped)
- 400 g 5% Fat Lean Minced Beef
- 1 inch Piece fresh root ginger (peeled and finely grated)
- 3 Cloves garlic (peeled and finely chopped or crushed)
- ½ medium Red pepper (deseeded and chopped)
- 40 g Dark brown soft sugar
- 50 ml Dark soy sauce
- 2 tsp Toasted sesame oil
- ¼ tsp Dried red chilli flakes
- ¼ tsp Ground black pepper
- 1 tsp Fish sauce
- 4 Spring onions (trimmed and thinly sliced into rounds)
Begin cooking the Thai jasmine rice according to the pack instructions. Drain and rinse the rice when it's just about cooked and set aside.
Spray a large non-stick frying pan with low calorie oil spray, and over a medium heat, begin cooking the onions, stirring continually until they become slightly translucent, about 3 - 4 minutes.
Add the minced beef to the pan and brown for 4 - 5 minutes, breaking it up with a spoon as it cooks to remove large lumps.
Add the garlic and ginger, cooking for a minute or two until combined, then add the red peppers, stirring well and cooking for 2 - 3 minutes.
In a small jug, combine all the remaining ingredients (except the spring onions) and whisk really well to combine. Pour this mixture over the minced beef in the frying pan and stir well to combine. Simmer for 3 - 4 minutes to reduce the liquid slightly.
When you're ready to serve, reheat your Thai rice: pop the cooked rice back into its saucepan, cover with boiling water and bring to the boil for just a minute or so. Drain well.
Serve the meal in warmed bowls: place the rice in the bottom of the bowl with the minced beef on top. Garnish with the thinly sliced rounds of spring onions.