Sticky Ginger Beef and Rice Bowls
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Sticky Ginger Beef and Rice Bowls

Sticky Ginger Beef and Rice Bowls

with Marinated Veggies and Snap Peas

This aromatic beef bowl is packed with tangy marinated veggies and fluffy jasmine rice. Drizzle over a tasty Japanese-inspired soy mayo, then stir all the vibrant ingredients together for a classic takeout experience at home!

Tags:
Quick
Allergens:
Sulphites
•Wheat
•Soy
•Egg
•Mustard

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

Preparation Time25 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

250 g

Ground Beef

¾ cup

Jasmine Rice

56 g

Carrot, julienned

28 g

Crispy Shallots

(Contains Sulphites, Wheat)

2 tbsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

1 tbsp

Ginger-Garlic Puree

113 g

Sugar Snap Peas

1 tbsp

Rice Vinegar

(Contains Sulphites)

4 tbsp

Mayonnaise

(Contains Egg, Mustard)

1 tbsp

Honey

3 unit

Radish

Not included in your delivery

1 tbsp

Oil*

½ tsp

Sugar*

0.38 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories930 kcal
Fat51 g
Saturated Fat13 g
Carbohydrate89 g
Sugar15 g
Dietary Fiber3 g
Protein33 g
Cholesterol95 mg
Sodium1680 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
•Small Bowl
•Whisk
•Medium Bowl
•Large Non-Stick Pan

Instructions

Make ginger rice
1

Before starting, wash and dry all produce. Heat a medium pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then rice and 1/2 tbsp ginger-garlic puree (dbl for 4 ppl). Cook, stirring often, until fragrant, 1-2 min. Add 1 1/4 cups water and 1/4 tsp salt (dbl both for 4 ppl) and bring to a boil over high. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.

Prep
2

Meanwhile, thinly slice radishes. Trim snap peas.Combine mayo and half the soy sauce in a small bowl.

Marinate veggies
3

Add vinegar and 1/2 tsp sugar (dbl for 4 ppl) to a medium bowl. Season with salt and pepper, then whisk to combine. Add radishes and carrots. Toss to coat. Set aside.

Cook snap peas
4

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then snap peas. Season with salt and pepper. Cook, stirring often, until tender-crisp, 3-4 min. Remove the pan from heat. Transfer snap peas to a plate, then cover to keep warm.

Cook beef
5

Heat the same pan over medium-high. When hot, add beef to the dry pan. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.**Carefully drain and discard excess fat. Add 1/2 tbsp ginger-garlic puree (dbl for 4 ppl). Cook, stirring to combine, until fragrant, 30 sec.Remove the pan from heat, then add honey and remaining soy sauce. Season with pepper, then stir to combine.

Finish and serve
6

Fluff rice with a fork. Divide rice between bowls. Top with beef, snap peas and marinated veggies. Drizzle mayo mixture over top and sprinkle with crispy shallots.

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