Our spicy Korean-style beef mince is served on a bed of crispy kale and crunchy sweetheart cabbage, cooked in aromatic sesame oil. We top it all off with a tangy golden kimchi.
Cook time: 30 minutes
120g cherry tomatoes
1 beef stock cube
1 red chilli
1 red pepper
1 tbsp oil
1 tbsp sesame oil
2 garlic cloves
2 tbsp tomato puree
2 x 150g beef mince
300g sweetheart cabbage
40g kale 4 spring onions
50g golden kimchi
1. Preheat the oven to 200°C/ gas mark 6 and boil a kettle. Place the beef stock cube and tomato puree into a jug with 150ml of boiling water. Stir to dissolve the stock cube.
2. Heat a frying pan with ½ tbsp oil on a medium heat, add the beef mince to the pan and cook for 5 mins until browning.
3. Meanwhile, dice the red pepper and finely chop the garlic. Add both to the pan and cook for a further 5 mins.
4. Cut the cherry tomatoes in half and finely slice the chilli (remove the seeds for less heat) and spring onions. Add the cherry tomatoes, half of the chilli and half of the spring onions to the pan and pour in the tomato stock from the jug. Simmer for a further 15 mins.
5. Remove the stalks from the kale and roughly chop the leaves. Place on a baking tray, drizzle with ½ tbsp oil and sprinkle over a pinch of salt. Cook in the oven for 5 mins until crispy then remove from the oven.
6. Meanwhile, cut the end off the cabbage and thinly slice. Heat a separate frying pan on a medium heat with 2 tbsp water, add the cabbage and steam for 2-3 mins until softening, tip out any remaining water then add the sesame oil and cook for a further 1-2 mins until the cabbage is cooked and slightly golden, stirring occasionally.
7. Spoon the kale into two warm bowls, place the cabbage on top and spoon over the beef. Place the kimchi on the beef and scatter with the remaining spring onions and chilli.
573 calories • 32g carbs • 31g fat • 42g protein
Allergens: Celery, Sesame
Recipe courtesy of Mindful Chef