Ginger Chilli Bulgogi Beef
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Ginger Chilli Bulgogi Beef

with Mushrooms, Green Beans and Jasmine Rice

Calorie Smart
High Protein
Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time25 minutes
Cooking time15 minutes


serving amount

150 grams

Jasmine Rice

2 unit(s)

Garlic Clove

80 grams

Green Beans

80 grams

Sliced Mushrooms

15 grams

Ginger Puree

15 milliliter(s)

Soy Sauce

(Contains Cereals containing gluten, Soya)

100 grams

Bulgogi Sauce

(Contains Soya)

280 grams

Slow Cooked Beef

1 pinch

Chilli Flakes


Nutritional information

Energy (kJ)2603 kJ
Energy (kcal)622 kcal
Fat12.5 g
of which saturates4.3 g
Carbohydrate84.4 g
of which sugars17.4 g
Protein42.2 g
Salt3.41 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Saucepan
Chopping Board
Garlic Press
Lidded saucepan



a) Boil a half-full kettle.

b) Pour the boiled water into a large saucepan with 0.25 tsp salt on high heat. Add the rice and cook for 12-13 mins.

c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.


a) While the rice cooks, peel and grate the garlic (or use a garlic press).

b) Trim and cut the the green beans into thirds.


a) Heat a drizzle of oil in a large, deep saucepan with a tight-fitting lid on high heat.

b) Once hot, add the mushrooms to the pan. Season with salt and pepper.

c) Fry, stirring occasionally, until browned, 5-6 mins.


a) Once the mushrooms have browned, lower the heat and stir in the garlic and ginger puree. Fry for 30 secs.

b) Add the green beans, soy sauce and bulgogi sauce, along with the slow cooked beef and its juices.

c) Bring to the boil and simmer on low with the lid on until tender, 10-15 mins. IMPORTANT: Ensure the beef is piping hot throughout. 


a) Once tender, remove the lid and gently break up the beef into chunks.

b) Taste the sauce and season with salt and pepper if needed.

c) Add a splash of water if you think the sauce is a little thick. 


a) Fluff up the rice with a fork and share between your bowls.

b) Spoon over the bulgogi beef stew. 

c) Sprinkle over the chilli flakes (use less if you'd prefer things milder) to finish.