Savoury Beef Bowls
with Ginger-Garlic Rice and Veggies
Oyster sauce and sweet chili sauce combine to add a flavourful kick to these bountiful beef bowls. Taking a pic for the 'gram'? #putaneggonit!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef
¾ cup
Jasmine Rice
170 g
Vegetable Mix
1 unit(s)
Green Onion
2 tbsp
Ginger-Garlic Puree
2 tbsp
Sweet Chili Sauce
4 tbsp
Vegetarian Oyster Sauce
(Contains Soy)
2 tbsp
Spicy Mayo
(Contains Egg, Mustard)
Not included in your delivery
1 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat. Meanwhile, using a strainer, rinse rice until water runs clear. Once boiling, add rice and half the ginger-garlic puree 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. Remove from heat. Set aside, still covered.
Meanwhile, thinly slice green onion. Combine oyster sauce, sweet chili sauce, remaining ginger-garlic puree and 1/4 cup (1/3 cup) water in a medium bowl.
Heat a large non-stick pan over medium-high heat. When hot, add vegetable mix and 1/4 cup (1/3 cup) water. Season with salt and pepper. Cook, stirring often, until veggies are tender-crisp and water is absorbed, 5-7 min. Remove from heat, then transfer veggies to a plate. Cover to keep warm.
Reheat the same pan over medium-high. When 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 oyster sauce mixture. Cook, stirring often, until heated through, 1-2 min. Season with pepper, to taste.
Fluff rice with a fork, then stir in half the green onions. Divide ginger-garlic rice between bowls. Top with veggies, beef and fried eggs, if using. Top with spicy mayo and remaining green onions.
If desired, while beef cooks, heat a medium non-stick pan over medium-low heat. When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted. Crack in 2 (4) eggs. Season with salt and pepper. Pan-fry covered until egg whites have set, 2-3 min.** (NOTE: The yolks will still be runny.)
