Recipe: Korean-Inspired Rice with Beef or Tofu and Shredded Brussels Sprouts

This consummate leftovers dish works really well with this combination of ingredients but will happily absorb almost any veg or meat, pre-cooked or not (spot the beetroot in the photo…). The secret’s in the sauce, with its BBQ flavours and lots of rich umami from the miso and soy. You could use plain or smoked tofu equally well.

Jock’s Hot Sauce is amazing, fiery and smoky. If you can’t get hold of it, replace it with a tablespoon chipotle sauce, or 1 tablespoon sweet smoked paprika + 1 tablespoon ketchup + 1 finely chopped chilli.

Serves 2 

Ingredients
1 carrot, cut into fine batons
150g Brussels sprouts, finely shredded
200g mushrooms, sliced
250g beef, cut into strips, or firm tofu, cubed
175g basmati rice
1 teaspoon crushed garlic
1 teaspoon grated ginger
2 teaspoons sesame seeds, toasted in a dry pan
2 eggs 

Sauce:
1 tablespoon brown sauce
1 teaspoon Jock’s Hot Sauce
1 teaspoon miso paste
1 teaspoon light soy sauce
1 teaspoon sesame oil
2 teaspoons apple cider vinegar

Method

1.      Stir together the sauce ingredients, and then use half to marinade the beef or tofu while you cook the rice and prepare the rest of the ingredients.

2. Cook the rice according to the packet instructions.

3      Heat a tablespoon of oil in a large frying pan or wok. When it’s really hot, if you’re using raw beef add it to the pan to sear then remove it to a plate. If your beef is cooked already, go straight to adding the carrot batons and mushrooms. Fry until the carrots are softened.

4.      If you’re using tofu, heat oil in a second frying pan over a high heat and fry it while you cook the rest of the rice dish, turning regularly until it’s crispy on every side.

5.      Add the shredded sprouts to the carrots and mushrooms. Add the beef, ginger and garlic and cook for two minutes.

6.      Heat some oil in another frying pan (you probably want to remove the tofu to a plate so you can re-use that pan and save on washing up…) and crack in the two eggs.

7.      Tip the rice in to the veg mix and stir until everything’s piping hot. Add the rest of the sauce and stir again while that heats through.

8.      Pile onto a plate and top with a fried egg and a good sprinkle of sesame seeds. Serve with extra soy sauce and sesame oil to add to taste.