Speedy Caramelized Beef Bowls
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Speedy Caramelized Beef Bowls

Speedy Caramelized Beef Bowls

on Sticky Lemongrass-Scented Rice

This quick and easy bowl is inspired by the bold flavours of Vietnam! Sweet and savoury sing together when beef is caramelized with brown sugar and zesty aromatics. Get to know fragrant lemongrass at the dinner table tonight!


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

Preparation Time20 minutes
Cooking Time


serving amount

250 g

Ground Beef

¾ cup

Jasmine Rice

1 unit

Shanghai Bok Choy

28 g

Crispy Shallots

(Contains Sulphites, Wheat)

2 tbsp

Ginger-Garlic Puree

2 unit

Green Onion

1 unit


4 tbsp

Vegetarian Oyster Sauce

(Contains Soy)

2 tbsp

Brown Sugar

2 tsp


1 unit

Chili Pepper

Not included in your delivery

½ tbsp


0.19 tsp


0.06 tsp



Nutrition Values

Calories760 kcal
Fat28 g
Saturated Fat11 g
Carbohydrate98 g
Sugar22 g
Dietary Fiber2 g
Protein32 g
Cholesterol75 mg
Sodium2040 mg
Trans Fat0.5 g
Potassium700 mg
Calcium100 mg
Iron6 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.


Medium Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan


Cook lemongrass rice

Before starting, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.Wash and dry all produce.Heat Guide for Step 5: 1/8 tsp (1/4 tsp) mild, 1/4 tsp (1/2 tsp) medium, 1/2 tsp (1 tsp) spicy and 1 tsp (2 tsp) extra-spicy! Remove outer layer of lemongrass, then halve lengthwise. Place on a cutting board, cut-side down. Using the back of a spoon or a pot, forcefully hit lemongrass to crush.Using a strainer, rinse rice until water runs clear.Add rice and lemongrass to the boiling water, then 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.

Prep bok choy

Separate bok choy leaves from stems. Place in a strainer and rinse under cool water. Pat dry with paper towels, then cut stems into 1-inch pieces.

Cook beef

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then beef. Break up beef into smaller pieces. Add bok choy stems. Cook, stirring often, until no pink remains in beef, 4-5 min.**Add brown sugar and ginger-garlic puree. Cook, stirring often, until mixture is fragrant and turns dark-brown, 2-3 min.

Finish prep

Meanwhile, thinly slice green onions.Finely chop chili, removing seeds for less heat. (TIP: We suggest using gloves when prepping chilies!)

Finish beef and bok choy mixture

Stir in vegetarian oyster sauce, bok choy leaves, 1/4 cup (1/2 cup) water and 1/8 tsp (1/4 tsp) chilies (NOTE: Reference heat guide). Cook, stirring often, until bok choy leaves wilt.Remove from heat, then season with salt and pepper, to taste.

Finish and serve

Remove and discard lemongrass. Fluff rice with a fork, then stir in half the green onions and half the crispy shallots. Divide rice between bowls. Top with caramelized beef and bok choy mixture. Sprinkle with remaining green onions and remaining crispy shallots.Drizzle sriracha and sprinkle any remaining chilies over top, if desired.

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