Korean Style Gochujang Beef Fried Rice
with Pak Choi and Peanuts
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.
(Contains Peanut May contain Nuts)
(Contains Cereals containing gluten, Soya)
Not included in your delivery
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, then pop it on top of the pan and allow to steam until ready to serve.
a) Meanwhile, heat a large frying pan on medium-high heat (no oil).
b) Once hot, fry the beef mince until browned, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.
a) Meanwhile, trim the pak choi, then thinly slice widthways.
b) Crush the peanuts in the unopened sachet using a rolling pin. Peel and grate the garlic (or use a garlic press).
c) When the mince has browned, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: The mince is cooked when no longer pink in the middle.
a) Add the pak choi and garlic to the pan. Cook until fragrant, 1 min.
b) Stir in the gochujang, teriyaki, soy sauce and water (see pantry for amount).
c) Lower the heat and simmer until slightly reduced, 2-3 mins.
a) Add the cooked rice to the pan and toss to coat in the sauce.
b) Stir through the butter (see pantry for amount) until melted.
c) Season with salt and pepper, then remove from the heat.
a) Share the beef fried rice between your bowls.
b) Drizzle over the mayo (see pantry for amount). Finish with a sprinkle of peanuts.