Chinese-Style Beef Bowls
with Garlic Rice and Green Veggies
Chili garlic sauce 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.
Ingredients
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
(Contains Soy, Sesame, Mustard)
1 tbsp
Soy Sauce
(Contains Soy, Wheat)
Not included in your delivery
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
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.
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.
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.
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.
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.
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 2 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!)
