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Korean Beef Bulgogi Bowl

Korean Beef Bulgogi Bowl

with Green Beans

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This sizzling Korean-style beef is a brilliant twist on a simple weeknight dinner. Featuring sauteed peppers and green beans, this dinner is sure to please!

Allergens:Soy/SojaWheat/BléSulphites/Sulfite

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

Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

285 g

Beef Strips

¾ cup

Jasmine Rice

2 tbsp

Soy Sauce

(ContainsSoy/Soja, Wheat/Blé, Sulphites/Sulfite)

6 g

Garlic

30 g

Ginger

1 tbsp

Cornstarch

(ContainsSulphites/Sulfite)

170 g

Green Beans

4 tbsp

Sweet Chili Sauce

160 g

Sweet Bell Pepper

Not included in your delivery

tbsp

Oil*

tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Energy (kJ)2887 kJ
Calories690 kcal
Fat15 g
Saturated Fat3 g
Carbohydrate96 g
Sugar18 g
Dietary Fiber6 g
Protein41 g
Cholesterol70 mg
Sodium1060 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Before starting, wash and dry all produce. Add 1 1/4 cups water (dbl for 4 ppl) in a medium pot. Cover and bring to a boil over high heat. Meanwhile, peel, then finely grate 1 tbsp ginger (dbl for 4 ppl). Core, then thinly slice pepper. Trim beans, then cut in half. Peel, then mince or grate garlic. Pat beef dry with paper towels, then cut into 1-inch pieces. Season with salt and pepper.

2

Add rice to the boiling water. Reduce heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min.

3

While rice cooks, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then peppers and beans. Cook, stirring often, until tender-crisp, 6-7 min. Season with salt and pepper. Transfer to a plate and set aside

4

While veggies cook, add sweet chili sauce, soy sauce, ginger, garlic, cornstarch and 3/4 cup water (db for 4 ppl) in a medium bowl. Whisk together until cornstarch dissolves.

5

Using the same pan, increase the heat to medium-high. When hot, add 1/2 tbsp oil, then the beef. Cook, stirring occasionally, until cooked through, 4-6 min.** Add cornstarch mixture and veggies to the pan. Cook, stirring often, until sauce slightly thickens, 2-3 min.

6

Fluff rice with a fork, then season with salt. Divide rice between bowls and top with beef mixture. Spoon over any remaining sauce from pan.