Beef Bibimbap Bowl for Dinner
with Beef Bulgogi Wraps for Lunch- Milk
- Eggs
- Sesame
- Gluten
- Soy
- Wheat
- Molluscs
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Milk
- Peanuts
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
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.*
Ingredients
3 clove
garlic
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy.)
2
carrot
1 bag
Pea Pods
1 packet
mayonnaise
(Contains: Eggs;)
1 packet
mixed sesame seeds
(Contains: Sesame; May be present: Wheat, Gluten, Soy, Milk, Peanuts, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
1 packet
ginger paste
½ packet
sesame oil blend
(Contains: Sesame;)
1
cucumber
6
mini flour tortillas
(Contains: Gluten, Soy, Wheat; May be present: Soy, Milk.)
1 bag
mixed salad leaves
2 packet
garlic aioli
(Contains: Eggs;)
1 packet
beef mince
1 packet
oyster sauce
(Contains: Gluten, Wheat, Molluscs;)
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk;)
1.25 cup
water
½ tsp
rice wine vinegar
2 tbs
soy sauce
(Contains: Gluten, Soy;)
2 tbs
brown sugar
2
eggs
(Contains: Eggs;)
Utensils
Cooking Steps
• 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. Keep covered until rice is tender and water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• Meanwhile, cut carrot into thin sticks and reserve two portions for lunch. • Trim pea pods and roughly chop. • In a small bowl, combine mayonnaise and the rice wine vinegar. Set aside.
TIP: Grate the carrot, if preferred!
• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef mince and mixed 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, the soy sauce, the brown sugar and sesame oil blend (see ingredients) and stir 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 ginger and garlic.
• Return pan to medium-high heat with a drizzle of olive oil. Cook pea pods and remaining carrot, tossing, until just tender, 2 minutes. • Set veggies aside on a plate. 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.
• Reserve two portions of beef for lunch. • Divide garlic rice between bowls. Top each bowl with remaining beef, the cooked veggies and a fried egg. • Serve with a dollop of the prepped mayo.
• When you're ready to pack lunch, slice cucumber into thin sticks. • 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 packet. Refrigerate. • At lunch, microwave beef in 30 second bursts until heated through. Spread aioli over tortilla wraps, then top with veggies and beef. Roll up wraps to serve. Enjoy!
