Nutritionist's Pick: Beef and Farro Bibimbap Bowls
with Eggs, Roasted Veggies and Sweet Soy-Gochujang Drizzle- Wheat
- Egg
- Soy
- Sesame
- Tree nuts
- Soy
- Milk
- Sulphites
- Crustaceans
- Egg
- Sesame
- Mustard
- Peanuts
- Wheat
- Fish
- May contain traces of allergens
Ingredients: Ground beef • Zucchini • Carrot • Grade A egg • Farro (wheat) • Sweet soy sauce (soy, wheat) (invert sugar, soy sauce (water, soybeans, wheat, salt), water, modified corn starch, salt, apple cider vinegar, caramel colour, xanthan gum, potassium sorbate) • Gochujang (soy, wheat) (gochujang (water, tapioca syrup, brown rice, red pepper powder, salt, alcohol, garlic, onion), water, soy sauce (water, wheat, soybeans, salt, sodium benzoate), chili peppers, salt, vinegar, modified corn and/or potato starch, vegetable oil, paprika oleoresin, xanthan gum, acetic acid, citric acid, lactic acid, potassium sorbate, sodium benzoate, calcium disodium EDTA) • Asian sesame spice blend (sesame) (sesame seed, garlic powder, onion powder, spices, salt, orange peel, sugar, canola oil, silicon dioxide).
Ingredients
250 g
Ground Beef
½ cup
Farro
(Contains: Wheat May be present: Tree nuts, Soy, Milk, Sulphites, Crustaceans, Egg, Sesame, Mustard, Peanuts, Wheat, Fish)
2 unit(s)
Egg
(Contains: Egg)
1 unit(s)
Zucchini
1 unit(s)
Carrot
30 mL
Kecap Manis
(Contains: Soy, Wheat)
11 g
Asian Sesame Blend
(Contains: Sesame May be present: Wheat, Milk, Mustard, Peanuts, Soy, Sulphites, Tree nuts)
2 tbsp
Gochujang
(Contains: Soy, Wheat)
Not included in your delivery
1 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- To a medium pot, add farro, 3 cups (6 cups) water and 1/8 tsp (1/4 tsp) salt. Bring to a boil over high. Once boiling, reduce heat to medium-low.
- Cook uncovered for 16-20 min, until farro is tender but still firm to the bite. Strain farro, then return to the pot, off heat.
- Meanwhile, peel, then halve carrot lengthwise. Cut into 1/8-inch half-moons.
- Halve zucchini lengthwise. Cut into 1/2-inch half-moons.
- To an unlined baking sheet, add carrots, zucchini, and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Toss to coat.
- Roast in the middle of the oven for 12-16 min, stirring halfway through, until tender-crisp.
- In a medium bowl, combine gochujang, half the sweet soy sauce (use all for 4 servings) and 1 tbsp (2 tbsp) water. (NOTE: This is your sauce!)
- Heat a large non-stick pan over medium-high.
- When hot, add beef and half the Asian Sesame Blend to the dry pan. Cook for 3-5 min, breaking up beef into smaller pieces, until no pink remains.**
- Remove the pan from heat. Carefully drain and discard excess fat, then season with salt and pepper. Stir in 1 tbsp (2 tbsp) sauce mixture. Transfer beef mixture to a bowl and cover to keep warm.
- Carefully rinse and wipe the pan clean.
- Reheat the same pan with 1/2 tbsp (1 tbsp) oil over medium. When the pan is hot, crack in eggs. Season with remaining Asian Sesame Blend, salt and pepper. Pan-fry covered for 2-3 min, until egg whites are set.** (NOTE: Yolks will still be runny. Pan-fry eggs using butter instead of oil, if you like.)
- Divide farro between bowls.
- Top with beef mixture, roasted veggies and eggs.
- Drizzle remaining sauce over top.
