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Sticky Ginger Beef and Rice Bowls

Sticky Ginger Beef and Rice Bowls

with Marinated Cucumbers and Snap Peas

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This aromatic beef bowl is packed with tangy marinated veggies and fluffy jasmine rice. Drizzle over a tasty Japanese-inspired soy mayo, then stir all these vibrant ingredients together for a classic take-out experience at home!

Tags:Quick
Allergens:Sulphites/SulfiteWheat/BléSoy/SojaEgg/OeufMustard/Moutarde

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

56 g

Carrot, julienned

28 g

Crispy Shallots

(ContainsSulphites/Sulfite, Wheat/Blé)

2 tbsp

Soy Sauce

(ContainsSulphites/Sulfite, Wheat/Blé, Soy/Soja)

15 g

Ginger

113 g

Sugar Snap Peas

1 tbsp

Rice Vinegar

(ContainsSulphites/Sulfite)

4 tbsp

Mayonnaise

(ContainsEgg/Oeuf, Mustard/Moutarde)

1 tbsp

Honey

66 g

Mini Cucumber

Not included in your delivery

1.5 tbsp

Oil*

½ tsp

Sugar*

¼ tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories960 kcal
Fat54 g
Saturated Fat13 g
Carbohydrate90 g
Sugar15 g
Dietary Fiber2 g
Protein33 g
Cholesterol95 mg
Sodium1610 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
Measuring Cups
Measuring Spoons
Whisk
Small Bowl
Medium Bowl
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Before starting, wash and dry all produce. Peel, then mince or grate 1 tbsp ginger (dbl for 4 ppl). Heat a medium pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then rice and half the ginger. Cook, stirring often, until fragrant, 1-2 min. Add 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) and 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 the pot from heat. Set aside, still covered.

2

Meanwhile, thinly slice cucumber. Trim snap peas. Whisk together mayo and half the soy sauce in a small bowl.

3

Add vinegar, 1/2 tsp sugar and 1/2 tbsp oil (dbl both for 4 ppl) to a medium bowl. Season with salt and pepper, then whisk to combine. Add cucumbers and carrots. Toss to coat.

4

Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then snap peas. Season with salt and pepper. Cook, stirring often, until tender-crisp, 3-4 min. Remove the pan from heat. Transfer snap peas to a plate, then cover to keep warm.

5

Heat the same pan over medium-high. When hot, add beef and remaining ginger to the dry pan. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.**Carefully drain and discard excess fat. Remove the pan from heat, then add honey and remaining soy sauce. Season with pepper, then stir to combine.

6

Fluff rice with a fork. Divide rice between bowls. Top with beef, snap peas and marinated veggies. Drizzle mayo mixture over top and sprinkle with crispy shallots.