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Chinese-Style Beef Bowls

Chinese-Style Beef Bowls

with Garlic Rice and Green Veggies

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Oyster sauce and sweet chili sauce combine to add a flavourful kick to this bountiful beef bowl. Taking a pic for the 'gram? #putaneggonit!

Tags:Quick
Allergens:Soy/Soja

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Ground Beef

¾ cup

Jasmine Rice

113 g

Bok Choy, chopped

160 g

Sweet Bell Pepper

1 unit

Green Onion

1 tbsp

Garlic Puree

2 tbsp

Sweet Chili Sauce

4 tbsp

Vegetarian Oyster Sauce

(ContainsSoy/Soja)

Not included in your delivery

1.5 tbsp

Oil*

¼ tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories750 kcal
Fat29 g
Saturated Fat9 g
Carbohydrate86 g
Sugar20 g
Dietary Fiber3 g
Protein33 g
Cholesterol75 mg
Sodium1990 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Strainer
Measuring Cups
Measuring Spoons
Medium Bowl
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Before starting, wash and dry all produce. Using a strainer, rinse rise until water runs clear. Heat a medium pot over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then rice and half the garlic puree. Cook, stirring often, until fragrant, 1-2 min. Add 1 cup water and 1/8 tsp salt (dbl both for 4 ppl) and bring to a boil over high. Once boiling, reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.

2

Meanwhile, core, then cut pepper into 1/2-inch pieces. Thinly slice green onion. Combine oyster sauce, sweet chili sauce, remaining garlic puree and 1/4 cup water (1/3 cup for 4 ppl) in a medium bowl.

3

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then peppers. Cook, stirring occasionally, until starting to soften, 2-3 min. Add bok choy, then season with salt and pepper. Cook, stirring occasionally, until veggies are tender-crisp, 2-3 min. Remove the pan from heat. Transfer veggies to a plate, then cover to keep warm.

4

Heat the same pan over medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then beef. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat. Reduce heat to medium, then add oyster sauce mixture. Cook, stirring often, until heated through, 1-2 min. Season with pepper, to taste.

5

Fluff rice with a fork, then stir in half the green onions. Divide garlic rice between bowls. Top with veggies, beef and fried eggs, if using. Sprinkle remaining green onions over top.

6

If desired, while beef cooks, heat a medium non-stick pan over medium-low heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted. Crack in 2 eggs (dbl for 4 ppl). Season with salt and pepper. Pan-fry covered until egg whites have set, 2-3 min.** (NOTE: The yolks will still be runny.)