PREP10 MinutesCOOKING5 Minutes
Kcal:438 Kj:2042Carb: 49Protein: 29Fat:14Fibre: 2


  • 450g 90% lean beef mince
  • 3 garlic cloves minced
  • 50g brown sugar
  • 60ml tamari
  • 2 tsp. sesame oil
  • ¼ tsp. ground ginger
  • ¼ tsp. chilli flakes
  • ¼ tsp. black pepper
  • 400g brown rice, cooked
  • 180g broccoli florets, steamed
  • shallots, sliced, for garnish (optional)
  • sesame seeds, for garnish (optional)


  • In a large frypan, cook the beef mince and garlic over medium heat. Use a spoon to break down the meat into smaller pieces and cook until no longer pink.
  • In a small bowl whisk together the brown sugar, soy sauce, sesame oil, ginger, chilli flakes and black pepper. Pour this mixture over the beef mince and simmer for a further 1-2 minutes.
  • To assemble the bowls, divide the cooked rice equally into 4 sealable containers (for convenience use leftover rice or pre-packaged cooked rice).
  • Now divide the Korean beef equally into each of the 4 containers, followed by equal portions of the cooked broccoli florets (to make things easier use frozen florets in steam safe bags).
  • Seal the containers and store in the refrigerator until ready to eat.
  • When ready to serve, warm up in the microwave and garnish with green onions and sesame seeds (not included in nutritional breakdown).