Sticky Korean Beef with Quick Kimchi

Ingredients

• 1 tbsp Oil
• 600g Lean beef mince
• 2 tbsp Honey
• 2cm³ Piece of fresh ginger, peeled, finely grated
• 60ml Soy sauce
• 1 tbsp Water
• 1 tbsp Lime juice
• 1 Head of broccoli, trimmed into florets

Ingredients for Kimchi:

• 3 tbsp Sriracha chilli sauce
• 100ml Rice wine vinegar
• 1 tbsp Sesame oil
• 1 tbsp Soy sauce
• 1/4 Cabbage, finely shredded
• 2 Scallions, thinly sliced

Method

1. To make the kimchi: combine the first four ingredients together in a bowl to make the pickling liquid. Add cabbage and scallions and mix well.
2. Set aside for 15 minutes to allow the flavours to develop.
3. Heat the oil in a wok over high heat and add the mince. Cook for 6 - 8 minutes or until mince is well browned.
4. Meanwhile, combine honey, ginger, garlic, soy sauce, water and lime juice in a small jug.
5. Stir in the broccoli florets and cook for 2 minutes, then add the soy mixture and cook for 3 minutes until the broccoli is tender and the sauce thickens.
6. Heat the basmati rice pouches in the microwave as per packet instructions.
7. Arrange the Korean beef, rice and kimchi into serving bowls.
8. Top with coriander and sprinkle with sesame seeds and chilli flakes before serving

To serve:

1. 2 x 250g Microwave basmati rice pouches
2. A handful of Fresh coriander leaves
3. Red chilli, finely chopped (optional)
4. A Teaspoon of sesame seeds