Beef Bibimbap Bowl for Dinner
with Beef Bulgogi Wraps for Lunch
Cook once, with a twist for lunch. Cook an amazing dinner as usual, then put a new spin on the recipe to create something different for lunch the next day. Add classic Asian flavours to beef mince and turn it into beef bibimbap for dinner, then use the remainder to make beef bulgogi wraps for lunch. Extra delicious!
The Nutritional Values table below is only for the dinner portion. The Nutritional Values for the lunch portion are as follows: 4040kJ Energy, 57.9g Fat, 8.3g Saturated Fat, 66.8g Carbohydrate, 18.9g Sugars, 39.6g Protein, 2270mg Sodium.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
3 clove
garlic
1 packet
jasmine rice
1 knob
ginger
2 unit
carrot
1 bag
sugar snap peas
1 packet
mayonnaise
(Contains Egg;)
1 packet
beef mince
1 sachet
sesame seeds
(Contains Sesame; May be present: Gluten, Milk, Peanut, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut. )
1 sachet
oyster sauce
(Contains Gluten, Mollusc, Wheat;)
1 tub
sesame oil blend
(Contains Sesame;)
1 unit
cucumber
4 unit
classic wraps
(Contains Gluten, Wheat; May be present: Soy. )
2 packet
garlic aioli
(Contains Egg;)
1 bag
mixed salad leaves
Not included in your delivery
olive oil
20 g
butter
1.25 cup
water
¼ tsp
salt
½ tsp
rice wine vinegar
2 tbs
soy sauce
(Contains Gluten, Soy;)
2 tbs
brown sugar
2 unit
eggs
(Contains Egg;)
Nutritional Values
Utensils
Instructions
Finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add 1/2 the garlic and cook until fragrant, 1-2 minutes. Add the jasmine rice, water and the salt, stir, and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 12 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, finely grate the ginger. Cut the carrot (unpeeled) into thin matchsticks (or grate if you prefer) and reserve 2 portions for lunch. Trim the sugar snap peas and roughly chop. In a small bowl, combine the mayonnaise with the rice wine vinegar and set aside.
Heat a large frying pan over a high heat with a drizzle of olive oil. Add the beef mince and sesame seeds and cook, breaking up with a spoon, until browned, 2-3 minutes. Add the ginger and remaining garlic and cook until fragrant, 1 minute. Add the oyster sauce, soy sauce, brown sugar and a splash of sesame oil blend and stir together until the beef is coated in the sauce, 1-2 minutes. Transfer to a bowl and set aside.
Return the pan to a medium-high heat with a drizzle of olive oil. Add the remaining carrot and sugar snap peas and cook until just softened, 2 minutes. Transfer to a plate and cover to keep warm. Return the pan to a medium-high heat with a drizzle of olive oil. Crack in the eggs and fry until the yolks are cooked to your liking, 3-4 minutes.
TIP: This will give a soft yolk, fry for 6-7 minutes to get a hard yolk.
Reserve 2 portions of the beef mince for lunch. Divide the garlic rice between bowls and serve with the vegetables and remaining beef mince. Top with fried eggs and mayonnaise.
When you're ready to pack your lunch, slice the cucumber into thin matchsticks. Divide the reserved beef mince between two microwavable containers. Divide 4 classic wraps, cucumber, mixed salad leaves, the reserved carrot and the garlic aioli between two lunch packages. Refrigerate. At lunch, microwave the beef mince in 30 second bursts until heated through. Spread the garlic aioli over the wraps and top with veggies and beef mince. Roll up and enjoy!
