Sticky Ginger Beef and Rice Bowls
with Marinated Veggies and Snow Peas
This aromatic beef bowl is packed with tangy marinated veggies and fluffy jasmine rice. Drizzle with tasty Japanese-inspired soy mayo, then stir all the vibrant ingredients together for a classic takeout experience at home!
Ingredients: Ground beef • Jasmine rice • Snow peas • Cucumber • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Carrots • Soy sauce (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) (soy, sulphites, wheat) • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Rice vinegar (rice vinegar, sugar, salt) • Honey.
Tags:
Quick
Allergens:
Wheat
•Egg
•Mustard
•Soy
•Sulphites
•Milk
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Preparation Time20 minutes
Cooking Time5 minutes
DifficultyMedium
Ingredients
serving amount
250 g
Ground Beef
¾ cup
Jasmine Rice
56 g
Carrot, julienned
28 g
Crispy Shallots
2 tbsp
Ginger-Garlic Puree
113 g
Snow Peas
1 tbsp
Seasoned Rice Vinegar
4 tbsp
Mayonnaise
1 unit(s)
Honey
2 tbsp
Soy Sauce
1 unit(s)
Mini Cucumber
Not included in your delivery
1 tbsp
Butter*
½ tbsp
Oil*
½ tsp
Sugar*
0.38 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Calories940 kcal
Fat54 g
Saturated Fat18 g
Carbohydrate88 g
Sugar15 g
Dietary Fiber3 g
Protein33 g
Cholesterol115 mg
Sodium1750 mg
Trans Fat1 g
Potassium700 mg
Calcium75 mg
Iron5.5 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
•Strainer
•Medium Pot
•Measuring Spoons
•Measuring Cups
•Small Bowl
•Whisk
•Medium Bowl
•Large Non-Stick Pan
Cooking Steps
1
- Before starting, to a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/4 tsp (1/2 tsp) salt. Cover and bring to a boil over high.
- Wash and dry all produce.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice, 1/2 tbsp (1 tbsp) ginger-garlic puree and 1 tbsp (2 tbsp) butter.
- Once boiling, reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
- Remove from heat. Set aside, still covered.
2
- Meanwhile, thinly slice cucumbers.
- Trim snow peas.
- In a small bowl, combine mayo and 1/2 tbsp (1 tbsp) soy sauce.
3
- To a medium bowl, add vinegar and 1/2 tsp (1 tsp) sugar. Season with salt and pepper, then whisk to combine.
- Add cucumbers and carrots. Toss to coat.
4
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then snow peas. Season with salt and pepper.
- Cook for 3-4 min, stirring often, until tender-crisp. Remove from heat.
- Transfer to a plate, then cover to keep warm.
5
- Reheat the same pan over medium-high.
- When hot, add beef to the dry pan.
- Cook for 4-5 min, breaking up beef into smaller pieces, until no pink remains.**
- Carefully drain and discard excess fat.
- Add remaining ginger-garlic puree. Cook for 30 sec, stirring to combine, until fragrant.
- Remove 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, snow peas and marinated veggies.
- Drizzle soy mayo over top and sprinkle with crispy shallots.
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