with Sugar Snaps, Jasmine Rice and Peanuts
Ready in just 15 minutes, our Super Quick Bulgogi Beef is sticky and fully delicious. Layers of flavour are built through Korean favourite bulgogi, mango chutney, soy and Indonesian spices.
Allergens
Utensils
Tags
Jasmine Rice
150 grams
British Beef Mince
240 grams
Sugar Snap Peas
80 grams
Indonesian Style Spice Mix
1 sachet(s)
Mango Chutney
40 grams
Bulgogi Sauce
75 grams
Soy Sauce
15 milliliter(s)
Salted Peanuts
25 grams
Tomato Ketchup
2 tbsp
- Boil a half-full kettle.
- Pour it into a saucepan with 1/4 tsp salt on high heat.
- Boil the rice, 12-13 mins.
- Once cooked, drain. Pop back in the pan and cover.
- Meanwhile, heat a drizzle of oil in a frying pan on high heat.
- Once hot, fry the beef mince, sugar snaps and Indonesian style spice mix, 5-6 mins. Break up the mince as it cooks.
- Drain the fat. Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
- Stir in the mango chutney, bulgogi, soy and ketchup (see pantry).
- Simmer, 1-2 mins.
- Share the rice between your bowls.
- Spoon over the bulgogi beef and sugar snap peas.
- Sprinkle over the peanuts to finish.
- Enjoy!
3208
kJ
Energy (kJ)
767
kcal
Energy (kcal)
28.6
g
Fat
9.8
g
of which saturates
90.9
g
Carbohydrate
27.2
g
of which sugars
38.4
g
Protein
3.17
g
Salt
with Burger Sauce Slaw, Cheese and Crispy Onions
