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Chinese-Style Beef Bowls

Chinese-Style Beef Bowls

with Garlic Rice and Green Veggies

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

Tags:SpicyQuick
Allergens:Soy/SojaSesame/SésameMustard/MoutardeWheat/Blé

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

Basmati Rice

226 g

Shanghai Bok Choy

170 g

Green Beans

2 unit

Green Onion

1 tbsp

Garlic Puree

1 tsp

Chili Garlic Sauce

2 tbsp

Sweet Chili Sauce

¼ cup

Hoisin Sauce

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

1 tbsp

Soy Sauce

(ContainsSoy/Soja, Wheat/Blé)

Not included in your delivery

1.5 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories790 kcal
Fat30 g
Saturated Fat9 g
Carbohydrate96 g
Sugar24 g
Dietary Fiber5 g
Protein36 g
Cholesterol75 mg
Sodium1220 mg
Utensils
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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1

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! Heat a medium pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then rice and half the garlic puree. 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. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.

2

While rice cooks, trim, then cut green beans 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.

3

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, then season with salt and pepper. Cook, stirring occasionally, until veggies are tender-crisp, 2-3 min. Remove the pan from heat. Transfer veggies to a plate and cover to keep warm.

4

Heat the same pan over medium-high. 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. Reduce heat to medium, then add remaining garlic puree and hoisin-soy mixture. Cook, stirring often, until heated through, 1-2 min. Season with pepper, to taste.

5

Fluff rice with a fork. Season with salt, then stir in half the green onions. Divide garlic rice between bowls. Top with veggies, beef and fried eggs, if using. Sprinkle remaining green onions over top.

6

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), then swirl pan until melted. Crack in two eggs (dbl for 4 ppl). Season with salt and pepper. Pan-fry covered until egg whites have set, 2-3 min.** (NOTE: The yolks will still be runny!)