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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!

Allergens:Mustard/MoutardeSesame/SésameSoy/SojaWheat/BléSulphites/Sulfite

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

30 g

Ginger

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

Oil*

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
Utensils
Utensilsarrow down iconarrow down icon
Grater
Medium Pot
Measuring Cups
Medium Bowl
Large Non-Stick Pan
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.

6

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.