Korean BBQ Beef Stuffed Capsicums
Korean BBQ Beef Stuffed Capsicums
Ingredients
Meat & Capsicum
- 450 g minced beef
- 2 yellow capsicum sliced in half
- 2 spring onions sliced thin
- 2 tsp. garlic crushed
- 2 tsp. ginger crushed
- ¼ tsp salt
- ¼ tsp pepper
- 8 eggs
Korean BBQ Sauce
- ⅓ cup sugar free apricot jam
- 1 ½ tbsp. rice wine vinegar
- 1 tbsp. sugar free ketchup
- 1 tbsp. chili paste
- 1 tbsp. soy sauce
Instructions
- Start browning the beef at medium-high heat. Season with salt and pepper. As the beef browns, add garlic and ginger and mix together.450 g minced beef, 2 tsp. garlic, 1/4 tsp salt, 1/4 tsp pepper, 2 tsp. ginger
- Move beef to one side of pan and add sliced spring onions to fry. Allow to cook for 1-2 minutes. Set aside.2 spring onions
- Mix together all sauce ingredients in a small saucepan over medium heat. Cook until it thickens slightly.1/3 cup sugar free apricot jam, 1 1/2 tbsp. rice wine vinegar, 1 tbsp. sugar free ketchup, 1 tbsp. chili paste, 1 tbsp. soy sauce
- Mix 1/2 of sauce into the beef, then cut capsicums in half. Stuff each pepper with beef.2 yellow capsicum
- Cook capsicums for 12-15 minutes at 180C.
- Start frying eggs while capsicums are cooking.8 eggs
- Remove capsicums from the oven and glaze the top with extra sauce. Serve with 2 eggs per half capsicum.
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