This recipe is quick and easy to make, and really good for you – packed with plenty of protein, it’ll fill you up perfectly after a long day at the office. We also heated up leftovers for lunch the next day, minus the egg.
I would recommend paying a visit to your local Asian supermarket or to buy gochujang paste – Waitrose sell it too but you get a lot less for your money! Gochujang is made up of red chillies and fermented bean curd blended with glutinous rice, and you’ll have to trust me when I say it tastes a lot better than it sounds. It’s sweet and tangy, and unlike anything you’ve had before. If you can’t get your hands on it, make a substitute paste of 2 tbsp of red chilli pepper flakes moistened with soy sauce and a sprinkling of brown sugar.
Grated carrot is a great addition to this dish – it’s a fantastic way of adding vegetables in a way that you simply just don’t notice when eating it. If you want to add more veg, spring onions and tenderstem broccoli work really well.
1 tbsp sunflower oil
1 x shallot, finely chopped
1 x garlic clove, minced
1 inch piece of ginger, finely chopped
2 tbsp gochujang paste (please see alternative above)
1 tsp light brown sugar
1 tsp soy sauce
1 tsp red chilli flakes (optional)
500g beef mince (stick to lean mince if you’re calorie counting)
2 x carrots, grated
to serve – thai jasmine or basmati rice, fried eggs and sesame seeds
- heat the oil in a frying pan over a medium heat. add the shallots, garlic and ginger, and fry until softened (approx. 5 minutes). if it catches, add a splash of water to stop it burning.
- add the gochujang paste and mix well. add the light brown sugar and soy sauce, plus the extra chilli flakes if using. fry for 1 minute.
- next, add the beef mince and grated carrots to the pan and fry until the beef is fully cooked. the paste mixture should coat the meat well, but add a small quantity of hot beef stock if you’re looking for a wetter texture. the carrots will cook thoroughly in this time.
- serve the mince over a bed of either thai jasmine or basmati rice. top the meat with a fried egg and a sprinkling of sesame seeds. mmm!