Korean Beef Bowl and Veggie Stir-fry
with Jasmine Rice
Rushing home hungry? This dinner will be ready in 20 minutes. If you have more time, add a fried egg on top - Korean style!
Cals 739 · Prot 48 · Carbs 99 · Fat 21
25 min
Rushing home hungry? This dinner will be ready in 20 minutes. If you have more time, add a fried egg on top - Korean style!
Cals 739 · Prot 48 · Carbs 99 · Fat 21
Ingredients
Beef stir-fry
Grass fed Beef Mince Lean
350 Grams
Spring onion
40 Grams
Vegetable oil
1 Tbsp
Baby corn & mixed veg
200 Grams
Salt
0.5 Tsp
Ginger garlic paste
10 Grams
Gochujang
9*
10 Grams
Soy sauce
9*10*11*
40 ML
Brown sugar
15 Grams
Sesame seeds
3*
5 Grams
Sesame oil
3*9*
15 ML
Chilli flakes
2 Grams
Jasmine rice
Jasmine rice
150 Grams
Salt
0.5 Tsp
Water
300 ML
Allergens
*9 Soya, *10 Wheat, *11 Gluten, *3 Sesame Seeds
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 3151 / 739 |
| Fats (g) | 21.3 |
| of which saturated (g) | 6.5 |
| Carbohydrates (g) | 99 |
| of which sugars (g) | 11.5 |
| Fibers (g) | 5.2 |
| Proteins (g) | 47.8 |
| Salt (g) | 4.6 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Boil rice
Rinse the rice. Add the rice with a pinch of salt and measured water to a pot with a lid and bring to a boil. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pot from the heat and keep covered until serving.
2 Prep
Meanwhile, trim and finely slice the spring onion. Halve the broccoli, carrots and baby corn.
3 Fry vegetables
Heat a large non-stick pan over a high heat with a drizzle of oil. Add the mixed veg with a pinch of salt and fry for 2 min. Add a splash of water to the pan and cover immediately with a lid. Fry for 2 min further. Transfer to a plate and set aside. Wipe and reserve the pan.
4 Fry beef
Return the reserved pan to a high heat with a drizzle of sesame oil. Once the pan is hot, add the beef mince and fry for 5 min until well browned. Add the ginger garlic paste, gochujang paste (spicy!), soy sauce, brown sugar, sesame seeds, pinch of chilli flakes and a splash of water. Fry for 2-3 min further until well combined and desired sauciness is achieved.
Tip! Sensitive to spice? Go easy on the gochujang paste and chilli flakes.
5 Add vegetables
Add the vegetables and half of the spring onion (reserve the rest for garnish) to the pan and fry for a final 1 min, giving everything a good toss.
6 Serve
Divide the cooked jasmine rice and top with the beef mince and vegetable stir-fry. Garnish with the remaining spring onion.
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