Ssamjang Beef Fried Rice
with Veggies & Coriander
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 tin
Sweetcorn
1 sachet
Coriander
250 g
Beef Strips
1 packet
Ssamjang Paste
(Contains: Sesame, Soy; )
1 packet
Basmati Rice
1
Carrot
1 packet
Oyster Sauce
(Contains: Molluscs; )
1
Asian Greens
Nutrition Values
Cooking Steps
• Boil the kettle. • Half-fill a medium saucepan with boiling water. Add basmati rice and a pinch of salt and cook, uncovered, over a high heat until almost tender, 10 minutes. Drain and set aside. • Meanwhile, finely chop garlic. Drain sweetcorn (see ingredients). Thinly slice carrot into half-moons. Roughly chop Asian greens. TIP: The rice will continue cooking in step 3!
• Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook sweetcorn and carrot until tender, 6-8 minutes. In the last minute of cook time, add Asian greens and garlic and cook until fragrant, 1-2 minutes. Transfer to a medium bowl. • Return the frying pan to a high heat with a drizzle of olive oil. Cook beef strips in batches, tossing, until browned and cooked through, 1-2 minutes. Transfer to the bowl with the veggies.
• Return the frying pan to a medium-high heat a drizzle of olive oil. • Crack the eggs into the pan and scramble until cooked through, 1 minute. • Add the butter and rice and cook until lightly browned, 3-4 minutes. • Add ssamjang paste, oyster sauce, soy sauce and a drizzle of sesame oil and cook until slightly reduced, 1 minute. • Drain and return beef and veggies to the pan and stir to combine. Season to taste.
• Divide ssamjang beef fried rice between bowls. • Tear over coriander to serve. Enjoy!
