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.
Shanghai Bok Choy
Chili Garlic Sauce
Sweet Chili Sauce
Hoisin Sauce(ContainsSoy/Soja, Sesame/Sésame, Mustard/Moutarde)
Soy Sauce(ContainsSoy/Soja, Wheat/Blé)
Salt and Pepper*
Before starting, wash and dry all produce.
Heat Guide for Step 2 (dbl for 4 ppl): 1/2 tsp mild, 1 tsp medium and 1 1/2 tsp 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.
While rice cooks, trim green beans, then cut into 1-inch pieces. Cut bok choy into 1-inch pieces. Thinly slice green onions. Stir together hoisin sauce, soy sauce, sweet chili sauce and 1 tsp chili garlic sauce in a medium bowl. (NOTE: Reference Heat Guide.) Set aside.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), 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 and 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. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat. Add remaining garlic salt and hoisin-soy mixture. 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. Divide garlic-ginger rice between bowls. Top with veggies, beef and fried eggs, if using. Sprinkle remaining green onions over top.