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
We love bold Korean flavours. In this dish, we've got garlicky British beef simmered in a spicy tomato sauce. Tangy pickled cucumber ribbons. And fragrant cabbage fried rice. Finish it all off with a sprinkling of spring onions and fiery chilli paste for heat, then grab your chopsticks and dig in!
High protein
6 plants
Low sat fat
Serving size
Ingredients
- 1 pepper
- 3 spring onion
- 250g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 1 sweetheart cabbage
- 1 tbsp chilli paste (Red Chilli Puree, Olive oil, White wine vinegar, Sea salt)
- 2 tbsp rice vinegar (use half) (Rice Vinegar, Salt)
- 1 midi cucumber
- 110g baby tomatoes
- 2 garlic clove
- 11g beef stock powder (Rice flour, Yeast Extract (Yeast Extract, Salt), Potato Starch, Onion Powder, Flavouring, Salt, Tomato Powder, Carrot Powder, Ground Black Pepper.)
- 2 tbsp tomato purée
- 280g beef mince (british beef mince (10% fat))
Nutritional Information
Calories: 573
Protein: 39g
Carbs: 45g
Fat: 26g
Ingredients
- 1 pepper (use half)
- 2 tbsp rice vinegar (use a quarter) (Rice Vinegar, Salt)
- 110g baby tomatoes (use half)
- 250g steamed brown basmati rice (use half) (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 2 tbsp tomato purée (use half)
- 1 midi cucumber (use half)
- 140g beef mince (british beef mince (10% fat))
- 3 spring onion
- 1 sweetheart cabbage (use half)
- 2 garlic clove
- 11g beef stock powder (use half) (Rice flour, Yeast Extract (Yeast Extract, Salt), Potato Starch, Onion Powder, Flavouring, Salt, Tomato Powder, Carrot Powder, Ground Black Pepper.)
- 1 tbsp chilli paste (use half) (Red Chilli Puree, Olive oil, White wine vinegar, Sea salt)
Nutritional Information
Calories: 582
Protein: 38g
Carbs: 46g
Fat: 27g
Korean-style Chilli Beef with Cabbage Fried Rice & Pickled Cucumber
We love bold Korean flavours. In this dish, we've got garlicky British beef simmered in a spicy tomato sauce. Tangy pickled cucumber ribbons. And fragrant cabbage fried rice. Finish it all off with a sprinkling of spring onions and fiery chilli paste for heat, then grab your chopsticks and dig in!
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Cooking Instructions
Before you start
- Boil a half-full kettle
- Pull out a large frying pan, a medium frying pan, a medium bowl, a measuring jug & a peeler
Get started
- Heat the large frying pan with 1/2 tbsp oil on high heat. Once hot, add the beef and cook for 4 mins, breaking it up with a wooden spoon, until golden brown. Season with salt and pepper
- Meanwhile, dissolve the stock in the jug with 200ml boiling water (100ml for 1 person), then add the tomato puree and stir to mix
Simmer simmer
- Finely chop or crush the garlic. Dice the pepper into 1cm chunks. Halve the tomatoes
- Add the garlic, pepper and tomatoes to the beef pan. Cook for 2 mins, then add the tomato stock mixture. Simmer for 8-10 mins, until the sauce has thickened
Pickle the cucumber
- Meanwhile, peel the cucumber into ribbons and place into the medium bowl with the half pack of vinegar, one-third of the chilli paste and a pinch of salt. Mix and leave to pickle
Make the cabbage fried rice
- Trim and roughly chop the cabbage
- Heat the medium frying pan with 1 tsp oil on high heat. Once hot, add the cabbage and cook for 3-4 mins, until golden brown
- Add the rice and a splash of water, then cook for 2-3 mins, breaking it up with a wooden spoon, until piping hot. Season with salt and pepper
Last bits & plate up
- Finely slice the spring onions
- Add three-quarters of the spring onion to the beef. Stir in the remaining chilli paste, cook for a final minute, then remove from the heat
- Share the cabbage fried rice between bowls, topped with the Korean-style beef. Garnish with the pickled cucumber and the remaining spring onion
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