Korean BBQ-Inspired Beef Bowls
with Charred Veggies
Korean BBQ flavours in 20 min! What's the secret? Fully cooked pulled beef cuts kitchen time in half! Fluffy jasmine rice, broiled peppers, scallions and quick-pickled cucumbers make the perfect toppers.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Shredded Beef
(Contains Soy)
4 tbsp
BBQ Sauce
(Contains Mustard)
¼ cup
Hoisin Sauce
(Contains Soy, Sesame, Mustard)
2 unit
Green Onion
¾ cup
Jasmine Rice
160 g
Sweet Bell Pepper
66 g
Mini Cucumber
2 tbsp
Rice Vinegar
(Contains Sulphites)
200 g
Zucchini
1 tsp
Chili Flakes
1 tbsp
Soy Sauce
(Contains Soy, Wheat)
1 tbsp
Sesame Seeds
(Contains Sesame)
Not included in your delivery
1 tsp
Sugar*
2.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat your broiler to high. Wash and dry all produce.Heat Guide for Step 3 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium and 1 tsp spicy! Bring 1 1/4 cups water and 1/ 8tsp salt (dbl both for 4 ppl) to a boil in a covered medium pot. Once boiling, add rice reduce heat to medium-low. Cover and cook, until rice is tender and water has absorbed, 15-18 min.
While rice cooks, core, then cut peppers into 1/2-inch pieces. Halve zucchini lengthwise, then cut into 1/4-inch half-moons. Add peppers, zucchini and 1/2 tbsp oil (dbl for 4ppl) to a foil-lined baking sheet. Season with salt and pepper, then toss to coat. Broil veggies in the middle of the oven until charred and tender, 14-16 min.
Meanwhile, slice cucumber into 1/4-inch rounds. Thinly slice green onions. Whisk together vinegar, 1/4 tsp chili flakes, 1 tbsp oil and 1 tsp sugar (dbl both for 4 ppl) in a large bowl. (NOTE: reference heat guide.) Add cucumber and half the green onions. Season with salt and pepper, then toss to coat. Set aside.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then shredded beef. Cook, stirring often, until warmed through, 4-5 min. Remove pan from heat, then add BBQ sauce, soy sauce and hoisin sauce. Stir to coat.
Fluff rice with a fork and season with salt. Divide rice between plates. Top shredded, charred veggies and pickled veggies. Sprinkle sesame seeds and remaining green onions over top.
