Korean-style Chilli Beef with Cabbage Fried Rice & Pickled Cucumber

Serving size

1 person 2 people 4 people

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))

Allergens

Contains: Sesame, Sulphites

Nutritional Information

Typical values	per 100g	per portion
Energy	115Kcal	552Kcal
	480kJ	2311kJ
Fat	5.6g	27g
of which saturates	1.7g	8.0g
Carbohydrates	9g	41g
of which sugars	2.2g	10g
Protein	6.8g	33g
Salt	0.19g	0.93g
Fibre	1.6g	7.7g

Back

High protein 5 plants

Korean-style Chilli Beef with Cabbage Fried Rice & Pickled Cucumber

Prep time: 15 mins

Total time: 25 mins

Cuisine: Korean

Food group: Beef

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.

Cooking Instructions

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.

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