Savoury Double Beef Bowls
with Jasmine Rice and Veggies- Soy
- Egg
- Mustard
- Milk
- Egg
- Soy
- Mustard
- Wheat
- Fish
- Sesame
- Milk
- Sulphites
- Crustaceans
- May contain traces of allergens
- Peanuts
- Tree nuts
Soy sauce, mirin, broth concentrate and sweet chili sauce combine to add a flavourful kick to these bountiful bowls. Taking a pic for the 'gram'? #putaneggonit!
Ingredients
500 g
Ground Beef
¾ cup
Jasmine Rice
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Green Onion
2 tbsp
Sweet Chili Sauce
(Contains: Egg, Soy, Mustard, Wheat, Fish, Sesame, Milk, Sulphites, Crustaceans, May contain traces of allergens)
1 unit(s)
Miso Broth Concentrate
(Contains: Crustaceans, Egg, Fish, Milk, Mustard, Sesame, Sulphites, Wheat, May contain traces of allergens, Soy)
2 tbsp
Mayonnaise
(Contains: Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy, May contain traces of allergens, Egg, Mustard)
2 unit(s)
Shanghai Bok Choy
4 tbsp
Soy Sauce Mirin Blend
(Contains: Egg, Fish, Milk, Mustard, Sesame, Sulphites, Wheat, Crustaceans, May contain traces of allergens, Soy)
1 tsp
Garlic Salt
(Contains: Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts, May contain traces of allergens)
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Pepper*
1 tbsp
Unsalted Butter*
(Contains: Milk)
0.06 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Using a strainer, rinse rice until water runs clear.
- Once boiling, add rice and half the garlic salt to the pot. Stir to combine.
- Reduce heat to medium-low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)
- Remove from heat. Set aside, still covered.
- Meanwhile, core, then cut pepper into 1/2-inch pieces.
- Separate bok choy leaves, then cut into 1-inch pieces. Using a strainer, rinse chopped bok choy to wash away any hidden dirt!
- Keep bok choy stems and leaves separate.
- Thinly slice green onion.
- Combine mayo and 1 tsp (2 tsp) soy sauce mirin blend in a small bowl.
- Combine sweet chili sauce, broth concentrate and remaining soy sauce mirin blend in a medium bowl.
- Heat a large non-stick pan over medium-high heat.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then peppers and bok choy stems. Cook, stirring occasionally, until peppers start to soften, 2-3 min.
- Add bok choy leaves. Cook, stirring often, until veggies are tender, 2-3 min.
- Remove from heat, then season with remaining garlic salt and pepper. Transfer to a plate, then cover to keep warm.
- Reheat the same pan over medium-high.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, 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 sauce mixture. Cook, stirring often, until heated through and thickened slightly, 1-2 min.
- Season with pepper.
- Fluff rice with a fork, then stir in half the green onions and 1 tbsp (2 tbsp) butter.
- Divide rice between bowls. Top with veggies, beef, any sauce from the pan and fried eggs, if using.
- Top with mayo and remaining green onions.
- If desired, while beef cooks, heat a medium non-stick pan over medium-low heat.
- When the pan is hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted.
- Crack in 2 eggs (4 eggs for 4 ppl). Season with salt and pepper.
- Pan-fry, covered, until egg whites have set, 2-3 min.** (NOTE: Yolks will still be runny.)
If you've opted for double beef, cook it in the same way the recipe instructs you to cook the regular portion of beef. Work in batches, if necessary.
