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 Sweet Chilli Beef with Brown Basmati Rice & Pak Choi
Warm up the weeknights with this sweet chilli sizzler! Starring high-protein, juicy British beef, drizzled in a sticky Korean-style sauce (homemade with sticky honey, nutty sesame oil and spicy chilli paste). Dish up with pak choi, spring onions and steamed rice.
Ready in 20
High protein
Serving size
Ingredients
- 2 pepper
- 500g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 8 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 4 tbsp tomato ketchup (Water, Tomato Puree, Coconut Palm Sugar, Spirit vinegar, Cornflour, Salt (Anti-caking Agent), Onion Powder, Cinnamon ground, Cayenne pepper ground)
- 2 tbsp sesame oil (Sesame)
- 25g honey
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 2 tbsp chilli paste (Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
- 4 spring onion
- 3 pak choi
- 600g beef strips
Nutritional Information
Calories: 631
Protein: 39g
Carbs: 46g
Fat: 32g
Korean-style Sweet Chilli Beef with Brown Basmati Rice & Pak Choi
Warm up the weeknights with this sweet chilli sizzler! Starring high-protein, juicy British beef, drizzled in a sticky Korean-style sauce (homemade with sticky honey, nutty sesame oil and spicy chilli paste). Dish up with pak choi, spring onions and steamed rice.
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Cooking Instructions
Before you start
- Pull out a large frying pan, a medium frying pan & a small bowl
Get started
- Cut the peppers into 2cm chunks. Roughly chop the pak choi. Finely slice the spring onions
- Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the beef and cook for 4 mins, stirring often, until golden. Season with salt and pepper
- Add the pak choi and pepper, then cook for a further 4 mins, until the veg begins to soften
Make the sweet chilli sauce
- In the small bowl, combine the chilli paste (for those who'd like the heat), tamari, honey, sesame oil, ketchup and ginger & garlic paste
- Add the sauce to the beef pan, bring to a boil, then reduce to a simmer for 3-4 mins, until the beef is cooked through and the sauce has thickened slightly
Heat up the rice
- Heat the medium frying pan on medium-high 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 the rice is piping hot. Season with a pinch of salt, then stir in half the spring onion
Plate up
- Check your meat is cooked through; it should be golden brown, steaming hot, the juices should run clear when cut and there should be no pink / rare meat inside
- Serve the sweet chilli beef into bowls, with the rice alongside. Scatter over the remaining spring onion
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