Asian Sticky Soy Beef Brisket Rice Bowl

Name: Asian Sticky Soy Beef Brisket Rice Bowl with Garlic Veggies & Sesame Seeds
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: olive oil; 1.25 cup water (for the rice); 1 packet jasmine rice; 1 packet Asian greens; 1 carrot; 1 tin corn; 1 packet slow-cooked beef brisket; 1 packet sweet black bean sauce; ¼ cup water (for the sauce); 1 tsp brown sugar; 1 packet garlic paste; 1 sachet sesame seeds

with Garlic Veggies & Sesame Seeds

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Calories

:

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Protein

:

37.6g protein

Preparation Time

:

30 minutes

Difficulty

:

Easy

Kid Friendly

Allergens:

Sesame
Soy
Gluten
Wheat
Wheat
Gluten
Soy
May contain traces of allergens
Milk
Peanuts
Almond
Brazil nut
Traces of Cashew
Hazelnut
Macadamia
Pine Nut
Pistachio
Pecan
Walnut

This slow-cooked beef brisket is coated in only the best and most flavourful sweet black bean sauce. Pile your bowl high with fragrant jasmine rice and some bright veg and you've got a bountiful bowl, ready to devour.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1 packet

jasmine rice

(May be present: Wheat, Gluten, Soy.)

1 packet

Asian greens

1

carrot

1 tin

corn

1 packet

slow-cooked beef brisket

1 packet

sweet black bean sauce

(Contains: Sesame, Soy, Gluten, Wheat;)

1 packet

garlic paste

1 sachet

sesame seeds

(Contains: Sesame; May be present: Wheat, Gluten, Soy, Milk, Peanuts, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut.)

Not included in your delivery

olive oil

1.25 cup

water (for the rice)

¼ cup

water (for the sauce)

1 tsp

brown sugar

Nutritional Values

Energy (kJ)2906 kJ

Fat22.8 g

of which saturates8.2 g

Carbohydrate81.2 g

of which sugars14 g

Protein37.6 g

Sodium959 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Saucepan

•Lid

•Large Frying Pan

Cooking Steps

PDF

1

• Add the water (for the rice) to a medium saucepan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove the pan from heat and keep covered until rice is tender and all the water is absorbed, 12 minutes.

TIP: The rice will finish cooking in its own steam so don't peek

2

• Meanwhile, roughly chop Asian greens. • Thinly slice carrot into sticks. • Drain corn. • Transfer slow-cooked beef brisket including the liquid to a bowl and shred with 2 forks. • In a small bowl, combine sweet black bean sauce, the water (for the sauce), brown sugar and half the garlic paste.

3

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot and corn, until tender and slightly charred, 4-5 minutes. • Add Asian greens and the remaining garlic paste and cook until slightly wilted and fragrant, 1-2 minutes. Transfer to serving bowls, season and cover to keep warm. • Return frying pan to high heat. Cook shredded beef (no need for oil), stirring, until heated through and liquid has evaporated, 4-5 minutes. • Reduce heat to medium. Stir in sweet black bean mixture and cook, until bubbling and slightly reduced, 1 minute.