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Slow Cooked Korean Style BBQ Beef Mince with Basmati Rice, Green Beans and Roasted Sesame Seeds

This Slow Cooked Korean Style BBQ Beef Mince is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

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Spicy Prepped in 10
Prep: 35 mins
Cook: 10 mins
Servings: 4

Ingredients

2 servings 3 servings 4 servings
  • 240 gr british beef mince
  • 2 garlic cloves
  • 80 gr green beans
  • 1 carton tomato passata
  • 15 ml soy sauce
  • 50 gr gochujang paste
  • 150 gr basmati rice
  • 32 gr bbq sauce
  • 5 gr roasted white sesame seeds
  • 300 ml water for the rice
  • 100 ml water for the sauce
  • 1 tsp sugar
  • 360 gr british beef mince
  • 3 garlic cloves
  • 150 gr green beans
  • 1.5 carton tomato passata
  • 25 ml soy sauce
  • 80 gr gochujang paste
  • 225 gr basmati rice
  • 48 gr bbq sauce
  • 7 gr roasted white sesame seeds
  • 450 ml water for the rice
  • 150 ml water for the sauce
  • 1.5 tsp sugar
  • 480 gr british beef mince
  • 4 garlic cloves
  • 160 gr green beans
  • 2 cartons tomato passata
  • 30 ml soy sauce
  • 100 gr gochujang paste
  • 300 gr basmati rice
  • 64 gr bbq sauce
  • 10 gr roasted white sesame seeds
  • 600 ml water for the rice
  • 200 ml water for the sauce
  • 2 tsp sugar

Instructions

  1. Preheat your oven to 220°C/200°C fan/gas mark 7.
    Heat a large, wide-bottomed ovenproof pan on medium-high heat (no oil). TIP: If you don't have an ovenproof pan, use a normal pan and transfer to an ovenproof dish before baking.
    Once hot, add the beef mince. 
    Fry until the mince has browned, 4-5 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.
  2. While the beef cooks, peel and grate the garlic (or use a garlic press). 
    Trim and halve the green beans.
  3. When the mince has browned, drain and discard any excess fat. Season with salt and pepper. 
    Add the garlic to the beef and stir-fry, 30 secs.
    Pour in the passata, soy sauce, gochujang, sugar and water for the sauce (see pantry for both amounts) into the pan and stir to combine. 
  4. Bring the sauce up to the boil, add the green beans, then pop a lid on the pan (or cover with some foil) and bake on the middle shelf of your oven until the mince is tender and the sauce has thickened, 20-25 mins. IMPORTANT: The mince is cooked when no longer pink in the middle.
  5. While the beef cooks, pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
    Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
    Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
  6. When everything's ready, remove the beef from the oven and stir through the BBQ sauce. Taste and season with salt and pepper. Add a splash of water if it's a little too thick.
    Fluff up the rice with a fork and share between your bowls.
    Top with your BBQ beef mince and sprinkle over the sesame seeds to finish.
    Enjoy!