Korean-inspired beef rice bowl

12 INGREDIENTS • 9 STEPS • 1HR 15MIN

Korean-inspired beef rice bowl

Recipe

5.0

2 ratings
This bibimbap-inspired dish tops fluffy white rice with tender British beef that’s flavoured with our Korean BBQ kit, seasoned sauteed veggies and a crispy fried egg with an oozy yolk. Make sure to mix the bowl up before digging in for maximum flavour.
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This bibimbap-inspired dish tops fluffy white rice with tender British beef that’s flavoured with our Korean BBQ kit, seasoned sauteed veggies and a crispy fried egg with an oozy yolk. Make sure to mix the bowl up before digging in for maximum flavour.
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Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

1HR 15MIN

Total time

Ingredients

Servings
4
500 g
M&S British beef strips
1 pack
(125 g)
M&S Korean BBQ kit
200 g
M&S Collection mixed exotic mushrooms, sliced
2 1/2 tbsp
vegetable oil
1 tsp
M&S chopped chilli
200 g
beansprouts
2 cloves
M&S Remarksable Value garlic, crushed
120 g
spinach
1 tsp
sesame oil
2 packs
(250 g)
microwave long grain rice
4
M&S free-range mixed size eggs
2
M&S spring onions, trimmed, sliced

Nutrition per serving

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Calories
688kcal
Fat
19.1 g
Saturates
10.0 g
Sugars
7.9 g
Salt
2418.2 mg
Love This Recipe?
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Korean-inspired beef rice bowl
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author_avatar
Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

Method

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step 1
Add the M&S British beef strips (500 g) in a bowl along with the sauce from the M&S Korean BBQ kit (1 pack). Stir to coat, cover and marinate in the fridge for at least an hour.
step 2
Preheat the oven to 100°C.
step 3
Heat 1/2 tbsp vegetable oil (1/2 tbsp) in a frying pan over a medium heat. Add the mushrooms (200 g) and chopped chilli (1 tsp) and cook until softened. Remove from the pan and keep warm in the oven.
step 4
In the same pan, stir fry the beansprouts (200 g) and garlic (2 cloves) for 5 minutes. Remove from the pan and keep warm in the oven.
step 5
Pierce the spinach (120 g) bag and microwave for 1½ minutes. Add to a heatproof bowl and dress with the sesame oil (1 tsp) and the seasoning pouch from the BBQ kit. Place in the oven.
step 6
Microwave the rice (2 packs) according to pack instructions.
step 7
Heat 1tbsp vegetable oil (1 tbsp) in the frying pan and flash fry the steak strips for 3 minutes.
step 8
Add the rice to bowls and top with the steak (including cooking sauce) and vegetables.
step 9
Heat remaining vegetable oil (1 tbsp) in a frying pan and fry the eggs (4) to your liking (you may have to do this in batches). Top the bowls with a fried egg and spring onions (2).
step 9 Heat remaining vegetable oil (1 tbsp) in a frying pan and fry the eggs (4) to your liking (you may have to do this in batches). Top the bowls with a fried egg and spring onions (2).

ONE LAST THING....

Due to our seasonal product ranges, ingredient availability may vary. We recommend searching for ingredients and checking the stock in your local store using our online catalogue or speaking with a colleague in-store for the most up-to-date information. Leave a comment below the recipe if you’d like to ask about an ingredient substitution and one of the team will get back to you to suggest a relevant swap, if applicable.

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