Beef Spring Roll-Inspired Bowls
with Crispy Shallots
We're transforming everyone's favourite appetizer into a delicious dinner! This deconstructed spring roll bowl is packed with soft, fluffy jasmine rice; crispy shallots; savoury, sticky beef and crunchy slaw. Top it all with a drizzle of plum sauce.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Ground Beef
56 g
Crispy Shallots
(Contains: Wheat)
1 tbsp
Black Sesame Seeds
(Contains: Sesame)
113 g
Green Cabbage, shredded
1 tbsp
Sesame Oil
(Contains: Sesame)
¾ cup
Jasmine Rice
2 tbsp
Ginger-Garlic Puree
4 tbsp
Plum Sauce
(Contains: Soy, Sulphites, Gluten)
¼ cup
Hoisin Sauce
(Contains: Sesame, Soy, Mustard)
2 unit
Green Onion
1 tbsp
Rice Vinegar
(Contains: Sulphites)
1 unit
Carrot
Not included in your delivery
1.5 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
¼ tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Heat a medium pot over medium heat.When hot, add sesame oil, then 1 tsp (2 tsp) ginger-garlic puree and rice. Cook, stirring often, until rice is toasted, 2-3 min.Add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Bring to a boil over high.Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.Remove from heat. Set aside, still covered.
Meanwhile, thinly slice green onions. Peel, then grate carrot.
Add cabbage, carrot, vinegar, green onions, 1 tbsp (2 tbsp) oil and 1/4 tsp (1/2 tsp) sugar to a large bowl.Season with salt and pepper, then toss to combine. Set aside.
Heat a large non-stick pan over medium-high heat.When hot, add 1/2 tbsp (1 tbsp) oil, then beef. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.**Add hoisin sauce and remaining ginger-garlic puree. Cook, stirring often, until beef is coated, 1-2 min. Season with salt and pepper, to taste.
Fluff rice with a fork, then stir in sesame seeds. Divide rice between bowls. Top with beef and slaw. Drizzle plum sauce over top. Sprinkle with crispy shallots.
If you've opted to get beef, cook it in the same way the recipe instructs you to cook the pork.**
