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Chinese-Style Beef Bowl

Chinese-Style Beef Bowl

with Garlic-Ginger Rice and Green Veggies

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Chili-garlic paste adds a spicy and zesty kick to this bountiful beef bowl. Taking a pic for the 'gram? #putaneggonit!


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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Ground Beef

¾ cup

Jasmine Rice

30 g


1.5 tsp

Garlic Salt

170 g

Green Beans

1 tbsp

Chili-Garlic Sauce

2 tbsp

Sweet Chili Sauce

113 g

Bok Choy, chopped

¼ cup

Hoisin-Soy Sauce Blend

(ContainsMustard/Moutarde, Sesame/Sésame, Soy/Soja, Wheat/Blé, Sulphites/Sulfite)

2 unit

Green Onion

Not included in your delivery

2 tbsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3138 kJ
Calories750 kcal
Fat32 g
Saturated Fat9 g
Carbohydrate82 g
Sugar13 g
Dietary Fiber6 g
Protein34 g
Cholesterol75 mg
Sodium1740 mg
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Medium Bowl
Large Non-Stick Pan
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Before starting, wash and dry all produce. Heat Guide for Step 2: 1/2 tsp mild, 1 tsp medium and 1 1/2 tsp spicy and 2 tsp for extra-spicy! Peel, then mince or grate ginger. Heat a medium pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then rice, half the ginger and half the garlic salt. Cook, stirring often, until fragrant, 2-3 min. Add 1 1/4 cups water (dbl for 4 ppl) and bring to a boil over high heat. Reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min.


Trim green beans, then cut into 1-inch pieces. Thinly slice green onions. Stir together hoisin-soy sauce, sweet chili sauce and 1 tsp chili garlic sauce (dbl for 4ppl)(NOTE: Reference heat guide) in a medium bowl. Set aside.


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


Heat the same pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then beef and remaining garlic salt. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Add hoisin-soy mixture and cook, stirring often, until heated through, 1-2 min. Season with pepper.


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) and swirl pan, until melted. Crack in two eggs (dbl for 4 ppl). Season with salt and pepper. Pan-fry, covered, until egg white is set 2-3 min.


Fluff rice with a fork. Stir in half the green onions and season with salt. Divide ginger-garlic rice between bowls. Top with veggies, beef and fried eggs, if using. Sprinkle with remaining green onions.