Beef & Veggie Bibimbap for Dinner
with Beef Bulgogi Wraps 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 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.
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.
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)
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!
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!
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.
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.
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.
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.