Korean Ginger Beef
with Sesame Seeds & Broccoli
This sizzling hot Korean ginger beef fresh from the grill is a joy unparalleled. Delicious marinated beef and a sprinkle of bitey spring onions and sesame seeds bring a brilliant twist to the weeknight dinner staple of beef mince.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 knob
ginger
2 clove
garlic
1 head
broccoli
1 bunch
spring onions
1
pear
1 packet
beef mince
2 packet
jasmine rice
(May be present: Wheat, Gluten, Soy. )
1 sachet
sesame seeds
(Contains Sesame; May be present: Gluten, Milk, Peanut, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut. )
Not included in your delivery
6 cup
water
4 tbs
soy sauce (or gluten-free tamari soy sauce)
(Contains Soy, Gluten;)
2 tsp
brown sugar
1 tbs
sesame oil
(Contains Sesame;)
½ tbs
vegetable oil
Nutritional Values
Utensils
Cooking Steps
Place the water (for the rice) in a medium saucepan and bring to the boil. Peel and finely grate the ginger. Peel and finely grate the garlic. Cut the broccoli into small florets. Finely slice the spring onion. Grate the pear (unpeeled) and squeeze out any excess moisture.
In a large bowl, combine the salt-reduced soy sauce, brown sugar, ginger, garlic and the sesame oil. Add the beef mince and massage the soy mixture into the mince using clean hands until well coated (pop on some gloves, if you like).
This sauce is a staple in Korean-style dishes commonly served in restaurants. It’s simple to prepare as the base is made of commonly used pantry staples such as soy sauce, sugar and sesame oil. If you have time, set the mince mixture aside for at least 15 minutes to marinate, this will enhance the flavour and increase tenderness.
Meanwhile, rinse the Jasmine rice and add to the medium saucepan of boiling water. Reduce the heat to medium and simmer, uncovered, for 10-12 minutes. Add the broccoli and cook for a further 2 minutes, or until the Jasmine rice and broccoli are tender. Remove the broccoli with tongs or a slotted spoon and set aside. Drain the Jasmine rice.
Heat the vegetable oil in a large frying pan over a high heat. Add the beef mince to the pan and any excess marinade from the bowl and cook, breaking it up with a wooden spoon, for 3-4 minutes, or until browned.
Stir through the spring onion, grated pear and sesame seeds and cook for a further 1-2 minutes until tender. Stir through the broccoli florets. Remove from the heat.
Divide the Jasmine rice between bowls and top with the Korean ginger beef. Dig in! Enjoy!