Sesame Beef Bowls
with Spicy Soy Sauce and Cilantro Rice- Soy
- Sulphites
- Wheat
- Sesame
- May contain traces of allergens
- Crustaceans
- Egg
- Fish
- Gluten
- Milk
- Mustard
- Sesame
- Soy
- Sulphites
- Wheat
- Tree nuts
Ingredients: Ground beef • Sweet bell pepper • Parboiled rice • Shanghai bok choy • Mushrooms • Soy sauce (soy, sulphites, wheat) (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) • Sesame oil • Honey • Sriracha (chili peppers, sugars (sugar, glucose), water, salt, garlic, vegetable oil, xanthan gum, acetic acid, citric acid, caramel, sodium benzoate, potassium sorbate) • Cilantro.
Ingredients
250 g
Ground Beef
¾ cup
Parboiled Rice
1 unit(s)
Shanghai Bok Choy
7 g
Cilantro
113 g
Mushrooms
2 tbsp
Soy Sauce
(Contains: May contain traces of allergens, Soy, Sulphites, Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat, Wheat)
½ tbsp
Sesame Oil
(Contains: Wheat, Soy, Milk, Egg, Sulphites, Gluten, Crustaceans, Mustard, Fish, May contain traces of allergens, Sesame)
½ unit(s)
Honey
1 unit(s)
Sweet Bell Pepper
2 tsp
Sriracha
(Contains: Sesame, Crustaceans, Egg, Fish, Wheat, Milk, Sulphites, Gluten, Soy, Tree nuts, Mustard, May contain traces of allergens)
Not included in your delivery
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 425°F. Wash and dry all produce.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 18-20 min, until rice is tender and water is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, cut bok choy into 1/2-inch pieces.
- Core, then cut pepper into 1/2-inch slices. T
- Thinly slice mushrooms.
- Roughly chop cilantro.
- Toss peppers, bok choy and half the sesame oil on a parchment-lined baking sheet. Season with salt and pepper.
- Roast in the middle of the oven for 8-10 min, until tender-crisp.
- Meanwhile, in a small bowl, stir together 2 tbsp (4 tbsp) water, soy sauce, half the honey (all for 4 servings), and 1 tsp (2 tsp) sriracha in a medium bowl. Set aside.
- Heat a large non-stick pan over medium-high heat.
- When hot, add beef to the dry pan. Cook for 4-5 min, breaking up the beef into smaller pieces, until beef is cooked through.
- Add mushrooms to the beef. Cook for 3-4 min, stirring often, until mushrooms have softened.
- Remove the pan from the heat. Add the spicy soy sauce. Stir to coat.
- Add half the cilantro to the rice. Season with salt, then fluff rice with a fork.
- Divide rice between bowls, then top with veggies and beef mixture.
- Sprinkle remaining cilantro over top.
If you've opted to get beef, cook in the same way the recipe instructs you to cook pork.**
