Korean Ginger Beef

Korean Ginger Beef

with Sesame Seeds & Broccoli

Read more

This sizzling hot Korean ginger beef fresh from the grill is a joy unparalleled. Delicious marinated beef and a sprinkle of bitey spring onions and sesame seeds bring a brilliant twist to the weeknight dinner staple of beef mince.


Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time40 minutes
Cooking difficultyEasy

Serving 5 people

Ingredientsarrow down iconarrow down icon

Serving 5 people

1 knob


2 clove


1 head


1 bunch

spring onions



1 packet

beef mince

2 packet

jasmine rice

1 sachet

sesame seeds

(ContainsSesameMay be present Tree Nuts, Gluten, Milk, Peanuts, Soy)

Not included in your delivery

6 cup


4 tbs

soy sauce (or gluten free tamari soy sauce)

(ContainsSoy, Gluten)

2 tsp

brown sugar

1 tbs

sesame oil


½ tbs

vegetable oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2510 kJ
Fat17.5 g
of which saturates5.3 g
Carbohydrate67 g
of which sugars7.8 g
Dietary Fibre0 g
Protein40.4 g
Cholesterol0 mg
Sodium620 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Chopping board
Large Bowl
Large Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

Place the water (for the rice) in a medium saucepan and bring to the boil. Peel and finely grate the ginger. Peel and finely grate the garlic. Cut the broccoli into small florets. Finely slice the spring onion. Grate the pear (unpeeled) and squeeze out any excess moisture.


In a large bowl, combine the salt-reduced soy sauce, brown sugar, ginger, garlic and the sesame oil. Add the beef mince and massage the soy mixture into the mince using clean hands until well coated (pop on some gloves, if you like).

This sauce is a staple in Korean-style dishes commonly served in restaurants. It’s simple to prepare as the base is made of commonly used pantry staples such as soy sauce, sugar and sesame oil. If you have time, set the mince mixture aside for at least 15 minutes to marinate, this will enhance the flavour and increase tenderness.


Meanwhile, rinse the Jasmine rice and add to the medium saucepan of boiling water. Reduce the heat to medium and simmer, uncovered, for 10-12 minutes. Add the broccoli and cook for a further 2 minutes, or until the Jasmine rice and broccoli are tender. Remove the broccoli with tongs or a slotted spoon and set aside. Drain the Jasmine rice.


Heat the vegetable oil in a large frying pan over a high heat. Add the beef mince to the pan and any excess marinade from the bowl and cook, breaking it up with a wooden spoon, for 3-4 minutes, or until browned.


Stir through the spring onion, grated pear and sesame seeds and cook for a further 1-2 minutes until tender. Stir through the broccoli florets. Remove from the heat.


Divide the Jasmine rice between bowls and top with the Korean ginger beef. Dig in! Enjoy!