The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Korean-style Chilli Beef with Cabbage Fried Rice & Pickled Cucumber
Here's an easy Korean-style dish with real kick! Pickled spicy cucumbers, sesame-sizzled cabbage and garlicky British beef mince. A bed of spring onion brown rice to soak up all the spicy sauce. You don't want to miss out.
High protein
5 plants
Serving size
Ingredients
- 11g beef stock powder (Rice flour, Yeast Extract (Yeast Extract, Salt), Potato Starch, Onion Powder, Flavouring, Salt, Tomato Powder, Carrot Powder, Ground Black Pepper.)
- 500g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 2 tbsp sesame oil (Sesame)
- 1 sweetheart cabbage
- 1 tbsp rice vinegar (Rice Vinegar, Salt)
- 1 cucumber
- 6 tbsp tomato purée
- 2 tbsp thickened aged balsamic vinegar (Sulphites) (wine vinegar, concentrated grape must (SULPHITES), xanthan gum E441)
- 1 tbsp chilli paste (Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
- 200g baby tomatoes
- 2 garlic clove
- 4 spring onion
- 500g beef mince (british beef mince (10% fat))
Nutritional Information
Calories: 552
Protein: 33g
Carbs: 41g
Fat: 27g
Korean-style Chilli Beef with Cabbage Fried Rice & Pickled Cucumber
Here's an easy Korean-style dish with real kick! Pickled spicy cucumbers, sesame-sizzled cabbage and garlicky British beef mince. A bed of spring onion brown rice to soak up all the spicy sauce. You don't want to miss out.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Pull out a large frying pan, a medium frying pan, a medium bowl, a peeler & a measuring jug
Get started
- Thinly slice the spring onions. Halve the tomatoes. Finely chop or crush the garlic
- Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the beef, tomatoes and half the spring onion and cook for 5 mins, breaking up the mince with a wooden spoon, until golden brown. Season with salt
Simmer simmer
- Add the garlic to the beef pan. Cook for 2 mins, then add the tomato puree, half the chilli paste, the aged balsamic, stock powder and 250ml hot water. Simmer for 10-12 mins, until the sauce thickens. Season with salt and pepper
Pickle the cucumber
- Meanwhile, peel the cucumber into ribbons. Place into the medium bowl, along with the remaining chilli paste (or to taste), the rice vinegar and a pinch of salt. Mix and leave to pickle
Soften the cabbage
- Trim and finely slice the cabbage
- Heat the medium frying pan with half the sesame oil and 2 tbsp water on medium heat. Once hot, add the cabbage and cook for 3-5 mins, until the liquid has evaporated and the cabbage is soft. Season with salt and pepper. Remove from the pan and keep warm
Heat up the rice & plate up
- Reheat the pan to medium heat. Once hot, add the rice and break it up with a wooden spoon
- Add a splash of water and cook for 2-3 mins, until piping hot, then stir in the remaining spring onion and sesame oil
- Serve the beef into bowls, with the rice and cabbage alongside. Top with the pickled cucumber
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.