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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!

Tags:Easy Clean-upOptional SpiceQuick

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

Parboiled Rice

227 g

Shanghai Bok Choy

170 g

Green Beans

30 g


2 unit

Green Onion

1 tsp

Garlic Salt

1 tbsp

Chili-Garlic Sauce

2 tbsp

Sweet Chili Sauce

¼ cup

Hoisin Sauce

(ContainsSoy/Soja, Sesame/Sésame, Mustard/Moutarde)

2 tbsp

Soy Sauce

(ContainsSoy/Soja, Wheat/Blé)

Not included in your delivery

1.5 tbsp


0.13 tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories810 kcal
Fat29 g
Saturated Fat9 g
Carbohydrate99 g
Sugar25 g
Dietary Fiber8 g
Protein37 g
Cholesterol75 mg
Sodium2230 mg
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Measuring Spoons
Medium Bowl
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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.