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Korean Beef with Sticky Coconut Rice recipe

Korean Beef with Sticky Coconut Rice recipe
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Ingredients

For the recipe:
  • 500g minced beef
  • 2 cloves of garlic, crushed
  • 1 teaspoon Fairtrade organic turmeric
  • ½ teaspoon of himalayan sea salt
  • ½ teaspoon of cracked black pepper
  • A small handful Thai mixed chillies, chopped and deseeded
  • 1 teaspoon of black and/or white sesame seeds
  • 1 tablespoon of fish sauce
  • 400g of white rice
  • 2 tablespoons coconut oil
  • 2 tablespoons desiccated coconut, toasted

A tasty supper dish from food blogger Niki of nikbakes

Prep time: 10 minutes

Cooking time: 30 minutes

Total time: 45 minutes

Method

01
In your saucepan gently heat your crushed garlic with 1 tablespoon of the coconut oil (use the other tablespoon for cooking your rice). Keep the heat on a steady medium- high temperature as you do this. After a couple of minutes, turn up the heat and add in your minced beef.
02
Spend about 5-7 minutes browning your meat and grounding it up with your wooden spoon vigorously. At the same time, cook your rice according to the packet instructions (you can also do this ahead of time and heat up the rice as you cook your beef). Add in your lovely pyramid salt, Fairtrade organic ground turmeric, cracked black pepper, fish sauce and half your chopped Thai chillies.
03
Stir for a final 3-5 minutes and drizzle in your sesame seed oil when you're ready to serve. Spoon next to your prepared rice and add in the toasted desiccated coconut in with the rice. Garnish with your sesame seeds and chopped mixed Thai chillies, delicious!