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Korean BBQ-Inspired Beef Bowls
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Korean BBQ-Inspired Beef Bowls

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.

Tags:
Quick
Spicy
Allergens:
Soy
Mustard
Sesame
Sulphites
Wheat

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes
DifficultyMedium

Ingredients

serving amount

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*

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Nutrition Values

Calories980 kcal
Fat41 g
Saturated Fat11 g
Carbohydrate109 g
Sugar37 g
Dietary Fiber5 g
Protein42 g
Cholesterol95 mg
Sodium1900 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Pot
Measuring Cups
Measuring Spoons
Baking Sheet
Aluminum Foil
Large Bowl
Whisk
Large Non-Stick Pan

Instructions

Cook rice
1

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.

Broil veggies
2

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.

Quick-pickle veggies
3

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.

Reheat beef
4

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.

Finish and serve
5

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.

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