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Beef & Veggie Bibimbap for Dinner

Beef & Veggie Bibimbap for Dinner

with Beef Bulgogi Wraps for Lunch

dinner to lunch
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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 like ginger, oyster sauce and sesame to beef mince and turn it into a colourful bibimbap for dinner. Use the remainder to make bulgogi wraps for a lunch that beats what you'd grab at the food court.

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.

Allergens:MilkEggSesameGlutenMolluscsSoy

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.

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

3 clove

garlic

1 packet

jasmine rice

1 packet

ginger paste

2

carrot

1 bag

snow peas

1 packet

mayonnaise

(ContainsEgg)

1 packet

beef mince

1 packet

mixed sesame seeds

(ContainsSesameMay be present Tree Nuts, Gluten, Milk, Peanuts, Soy)

1 packet

oyster sauce

(ContainsGluten, Molluscs)

½ packet

sesame oil blend

(ContainsSesame)

1

cucumber

6

mini flour tortillas

(ContainsGluten, SoyMay be present Milk, Soy)

2 packet

garlic aioli

(ContainsEgg)

1 bag

mixed salad leaves

Not included in your delivery

olive oil

20 g

butter

(ContainsMilk)

1.25 cup

water

½ tsp

rice wine vinegar

2 tbs

soy sauce

(ContainsGluten, Soy)

2 tbs

brown sugar

(May be present Tree Nuts, Gluten, Milk, Peanuts, Soy, Sesame)

2

eggs

(ContainsEgg)
Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3620 kJ
Fat39.2 g
of which saturates12.3 g
Carbohydrate82.8 g
of which sugars18.4 g
Protein42.9 g
Sodium2240 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Lid
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Finely chop garlic. In a medium saucepan, melt the butter with a dash of olive oil over medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. Add jasmine rice, the water and a good pinch of salt and bring to the boil. Reduce heat to low and cover with a lid. Cook for 12 minutes, then remove from heat and keep covered until rice is tender and water has absorbed, 10-15 minutes.

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

2

While rice is cooking, cut carrot into thin sticks and reserve two portions for lunch. Trim snow peas and roughly chop. In a small bowl, combine mayonnaise and rice wine vinegar. Set aside.

TIP: Grate the carrot, if preferred!

3

In a large frying pan, heat a drizzle of olive oil over a high heat. When oil is hot, cook beef mince and sesame seeds, breaking up with a spoon, until browned, 2-3 minutes. Add ginger paste and remaining garlic and cook until fragrant, 1 minute. Add oyster sauce, soy sauce, brown sugar and sesame oil blend (see ingredients list) and stir together until bubbling, 1-2 minutes. Transfer to a bowl and cover to keep warm.

TIP: For best results, drain the oil from the pan before adding the sauce.

4

Return pan to medium-high heat with a drizzle of olive oil. Cook sugar snap peas and remaining carrot and tossing, until just softened, 2 minutes. Set aside on a plate and cover to keep warm. Return pan to a high heat with a drizzle of olive oil. Crack in the eggs and fry until the yolks are cooked to your liking, 2-3 minutes.

TIP: This will give you a soft yolk, fry for 6-7 minutes for a hard yolk.

5

Reserve 1/2 the beef for lunch. Divide garlic rice between bowls. Top with remaining beef, the cooked veggies and fried egg. Serve with a dollop of the prepped mayo.

6

When you're ready to pack lunch, slice cucumber into thin matchsticks. Divide reserved beef between two microwavable containers. Between two more containers, divide mini flour tortillas, cucumber, mixed salad leaves, reserved carrot and a garlic aioli sachet. Refrigerate. At lunch, microwave beef in 30 second bursts until heated through. Spread aioli over the tortilla wraps, then top with veggies and beef. Roll up wraps to serve.