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Korean Beef Bulgogi Bowl
with Green Beans
This sizzling Korean-style beef is a brilliant twist on a simple weeknight dinner. Featuring sauteed peppers and green beans, this dinner is sure to please!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Beef Strips
¾ cup
Jasmine Rice
2 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
6 g
Garlic
30 g
Ginger
1 tbsp
Cornstarch
(Contains Sulphites)
170 g
Green Beans
4 tbsp
Sweet Chili Sauce
160 g
Sweet Bell Pepper
Not included in your delivery
tbsp
Oil*
tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Add 1 1/4 cups water (dbl for 4 ppl) in a medium pot. Cover and bring to a boil over high heat. Meanwhile, peel, then finely grate 1 tbsp ginger (dbl for 4 ppl). Core, then thinly slice pepper. Trim beans, then cut in half. Peel, then mince or grate garlic. Pat beef dry with paper towels, then cut into 1-inch pieces. Season with salt and pepper.
Add rice to the boiling water. Reduce heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min.
While rice cooks, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then peppers and beans. Cook, stirring often, until tender-crisp, 6-7 min. Season with salt and pepper. Transfer to a plate and set aside
While veggies cook, add sweet chili sauce, soy sauce, ginger, garlic, cornstarch and 3/4 cup water (db for 4 ppl) in a medium bowl. Whisk together until cornstarch dissolves.
Using the same pan, increase the heat to medium-high. When hot, add 1/2 tbsp oil, then the beef. Cook, stirring occasionally, until cooked through, 4-6 min.** Add cornstarch mixture and veggies to the pan. Cook, stirring often, until sauce slightly thickens, 2-3 min.
Fluff rice with a fork, then season with salt. Divide rice between bowls and top with beef mixture. Spoon over any remaining sauce from pan.
