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Asian Beef & Brown Rice Bowl with Pickled Cucumber & Sesame Seeds

Asian Beef & Brown Rice Bowl with Pickled Cucumber & Sesame Seeds

Lean Protein | Healthier Carbs | Packed with Veggies

Balanced
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This Asian-flavoured beef with garlicky brown rice is a super tasty dish everyone will love. Serve with veggies and quick pickled cucumber for a complete, nutritionally balanced meal.

Tags:Calorie Smart
Allergens:GlutenSoyMolluscsSesame

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

3 clove

garlic

1 packet

brown rice

(May be presentTree Nuts, Gluten, Milk, Peanuts, Sesame, Soy)

1 cube

chicken stock

1

cucumber

1

carrot

1

capsicum

1 bunch

Asian greens

1 knob

ginger

1 sachet

oyster sauce

(ContainsGluten, Molluscs)

1 sachet

mixed sesame seeds

(ContainsSesame)

1 packet

beef strips

Not included in your delivery

olive oil

3 cup

water (for the rice)

¼ cup

rice wine vinegar (or white wine vinegar)

¼ cup

water (for the pickle)

1 tbs

soy sauce

(ContainsGluten, Soy)

2 tsp

honey

¼ cup

water (for the sauce)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2687 kJ
Fat14 g
of which saturates2.4 g
Carbohydrate75.1 g
of which sugars22.8 g
Protein45.8 g
Sodium2177 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructions
Instructionsarrow up iconarrow up icon
1

Finely chop the garlic (or use a garlic press). In a medium saucepan, heat a drizzle of olive oil over a medium-high heat. Add 1/2 the garlic and cook until fragrant, 1-2 minutes. Add the brown rice, water (for the rice) and crumbled chicken stock (1 cube for 2 people / 2 cubes for 4 people) and bring to the boil. Reduce the heat to medium and simmer, uncovered, until the rice is soft, 25-30 minutes. Drain the rice and return to the saucepan and stir to combine. Remove from the heat.

2

While the rice is cooking, thinly slice the cucumber into half-moons. In a medium bowl, combine the rice wine vinegar, water (for the cucumber) a good pinch of sugar and salt. Stir to dissolve and add the cucumber. Add enough water to cover the cucumber. Toss to coat, then set aside.

3

Thinly slice the carrot (unpeeled) into half-moons. Cut the capsicum into 1cm strips. Roughly chop the Asian greens. Finely grate the ginger (unpeeled). In a small bowl, combine the soy sauce, honey, oyster sauce, water (for the sauce), ginger and remaining garlic. Heat a large frying pan to a medium-high heat. Add the mixed sesame seeds and toast, tossing, until golden, 3-4 minutes. Transfer to a bowl.

4

Return the frying pan with a drizzle of olive oil over a medium-high heat. Add the carrot and capsicum cook until just softened, 3-4 minutes. Add the Asian greens and cook until just wilted, 1-2 minutes. Season with salt and pepper. Transfer a plate.

5

Return the frying pan to a high heat and add a drizzle of olive oil. When the oil is hot, cook the beef, in batches, tossing until browned and cooked through, 1-2 minutes. Transfer to a plate. Remove the pan from the heat and add the marinade, stirring until fragrant, 1 minute. Return the beef (and any resting juices) and cooked veggies to the sauce and stir to coat.

6

Drain the pickled cucumber. Divide the garlic brown rice between bowls and top with the Asian beef, veggies and pickled cucumber. Drizzle with the remaining oyster-soy sauce mixture. Sprinkle over the toasted sesame seeds.