Korean-Style Double Beef Bibimbap

Name: Korean-Style Double Beef Bibimbap with Veggies & Rice
Total time: 35 min
Yield: 2
Cuisine: Korean
Ingredients: olive oil; 1.25 cube water (for the rice); 1 packet jasmine rice; 1 clove garlic; 1 packet ginger paste; 3 tbs soy sauce (or gluten-free tamari soy sauce); 1 tbs brown sugar; 1 tbs water (for the sauce); 2 packet beef strips; 1 carrot; 1 capsicum; 1 ball(s) green beans; 2 eggs; pinch chilli flakes; 1 packet garlic aioli

with Veggies & Rice

Get up to $200 off!

Bibimbap translates to 'mixed rice' in Korean. It can be made with almost any ingredients, but always starts with a bed of rice and a sautéed veggie medley. This one comes complete with ginger-soy beef, plus a jammy fried egg to bring it all together.

Allergens:

Soy

•Gluten

•Eggs

The quantities provided above are averages only.

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 Time

DifficultyEasy

Ingredients

Serving amount

1 packet

jasmine rice

(May be present: Wheat, Gluten, Soy.)

1 clove

garlic

1 packet

ginger paste

2 packet

beef strips

carrot

capsicum

1 ball(s)

green beans

pinch

chilli flakes

1 packet

garlic aioli

(Contains: Eggs;)

Not included in your delivery

olive oil

1.25 cube

water (for the rice)

3 tbs

soy sauce (or gluten-free tamari soy sauce)

(Contains: Soy, Gluten;)

1 tbs

brown sugar

1 tbs

water (for the sauce)

eggs

(Contains: Eggs;)

Nutritional Values

Energy (kJ)4188 kJ

Fat39.7 g

of which saturates9.2 g

Carbohydrate80.2 g

of which sugars16.8 g

Protein77.5 g

Sodium1326 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

• Add the water (for the rice) to a medium saucepan and bring to the boil. • Add jasmine rice. Stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove pan from heat. • Keep covered until rice is tender and all 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 chop garlic. • In a small bowl, combine garlic, ginger paste, the soy sauce, the brown sugar and the water (for the sauce). Set aside. • In a medium bowl, combine beef strips and 1/2 the ginger-soy mixture. Set aside.

• Cut carrot into thin sticks. • Thinly slice capsicum • Trim and halve green beans.

TIP: If you prefer, grate the carrot so it cooks faster!

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Stir-fry carrot, capsicum and green beans until just softened, 5-6 minutes. Transfer to a bowl. • Return pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook beef strips, in batches, until cooked through, 1-2 minutes. Transfer to a second medium bowl.

TIP: Cooking the beef in batches over high heat helps it stay tender.

• Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. When oil is hot, crack eggs into pan. • Cook until whites are firm and 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.

• Divide rice between bowls. Top with Korean-style beef and the veggies. • Drizzle remaining ginger-soy mixture over the beef and veggies. • Top each bowl with a fried egg and a pinch of chilli flakes (if using). • Serve with a dollop of garlic aioli. Enjoy!