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: 3210kJ Energy, 46.9g Fat, 7.9g Saturated Fat, 51.3g Carbohydrate, 21.3g Sugars, 32.4g Protein, 2320mg Sodium.
Always refer to the product label for the most accurate ingredient and allergen information.
sugar snap peas
oyster sauce(ContainsGluten, MolluscsMay be presentCrustacea)
sesame oil blend(ContainsSesame)
classic wraps(ContainsGlutenMay be presentSoy)
mixed salad leaves
rice wine vinegar
soy sauce(ContainsGluten, Soy)
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 salt 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'd prefer!) and reserve two portions for lunch. Trim the sugar snap peas and roughly chop. In a small bowl, combine the mayonnaise and rice wine vinegar. 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 until the beef is coated in the sauce, 1-2 minutes. Set aside in a bowl.
Return the frying 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.
Reserve two portions of the beef mince for lunch. Divide the garlic rice, vegetables and remaining beef mince between bowls and top with the 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 the classic wraps, cucumber, mixed salad leaves, the reserved carrot and packets of 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 the veggies and beef mince. Roll up and enjoy!