Spicy Korean beef stir-fry with sesame spinach
From the foundersAlexander Eriksson·Founder & CEO
A flavourful stir-fry with sliced beef, fresh mushrooms and sesame-scented baby spinach, served over low-calorie cauliflower rice.
Ingredients
2 servings
- 600 gbeef steak (e.g. sirloin or minute steak)
- 250 gMushrooms
- 130 gBaby leaf spinach 🏷️
- 500 gcauliflower rice
- 1 msksesame oil
- 4 mskJapanese soy sauce
- 3 klyftorgarlic
- 2 tskginger
- 1.5 tsksambal oelek
- 1 msksesame seeds
How to make it
- 1
Mix half the soy sauce with the grated garlic, grated ginger and sambal oelek in a bowl. Stir in the sliced beef and leave to marinate for 5 minutes.
- 2
Heat a dry frying pan or wok over a high heat and toast the sesame seeds until golden. Set aside.
- 3
Fry the mushrooms in a dry pan until they release their liquid, then add half the sesame oil and fry until golden brown. Remove from the pan.
- 4
Reheat the pan on the highest heat with the rest of the sesame oil. Stir-fry the marinated beef quickly in batches (about 2-3 minutes) so it sears well without turning tough.
- 5
Return the mushrooms to the pan with the beef, then add the baby spinach and the rest of the soy sauce. Stir until the spinach has just wilted in the heat.
- 6
Meanwhile, heat the cauliflower rice in a separate saucepan or in the microwave (about 2-3 minutes).
- 7
Serve the hot beef stir-fry over the warm cauliflower rice and top with the toasted sesame seeds.
Kitchen tips
- Fry the beef in batches over a very high heat so the meat sears rather than stewing in its own juices.
- Squeeze over a little fresh lime juice just before serving for a lovely tangy touch that lifts the flavours.
AI-generated content. Always verify ingredients and allergen information yourself.
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