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Korean-Style Beef & Veggie Bulgogi Bowl

Korean-Style Beef & Veggie Bulgogi Bowl

with Steamed Rice & Sesame Seeds

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This sizzling Korean-style beef is a joy unparalleled. The joy of simplicity is the winner in this dish, with the sprinkle of sesame seeds being the crowning glory to this brilliant twist on a weeknight dinner.

Allergens:SoyGlutenSesame

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 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

2 packet

jasmine rice

1 knob

ginger

2 clove

garlic

1 packet

beef rump

1 unit

carrot

1 unit

brown onion

1 bag

baby spinach leaves

1 packet

sesame seeds

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

1 head

broccoli

Not included in your delivery

2.5 cup

water (for the rice)

⅓ cup

soy sauce (or gluten-free tamari soy sauce)

(ContainsSoy, Gluten)

2 tbs

brown sugar

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

1 tbs

sesame oil

(ContainsSesame)

olive oil

¼ cup

water (for the sauce)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2400 kJ
Fat12.2 g
of which saturates3.4 g
Carbohydrate73.3 g
of which sugars11.3 g
Dietary Fibre0 g
Protein39.2 g
Cholesterol0 mg
Sodium1390 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Pan with Lid
Sieve
Large Bowl
Chopping board
Grater
Knife
Plate
Wok
Aluminum Foil
Instructionsarrow up iconarrow up icon
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1

Add the water (for the rice) to a medium saucepan and bring to the boil. Rinse the Jasmine rice well. Add the rice, stir, cover with a lid and reduce the heat to low. Cook for 11-12 minutes, then remove the pan from the heat and keep covered for another 10-15 minutes, or until the rice is tender and all the water is absorbed. TIP: Don't lift the lid while the rice is resting so you don't lose any steam!

2

While the rice is cooking, finely grate the ginger. Peel and crush the garlic. Slice the beef rump into 0.5 cm strips. In a large bowl, combine the ginger, garlic, soy sauce, brown sugar, sesame oil (if using) and and water (for the sauce). Add the beef strips to the bowl and toss to coat in the ginger-soy mixture. Set aside to marinate.

3

Chop the broccoli into 2 cm florets and slice the stem into 1 cm batons. Grate the carrot (unpeeled). Finely slice the brown onion.

4

Heat a drizzle of olive oil in a large wok or frying pan over a high heat. Once hot, use tongs to pick up 1/3 of the beef strips (allow the excess ginger-soy mixture to drip back into the bowl) and add to the hot pan. Cook for 1-2 minutes, or until browned. TIP: : Cooking the beef in batches in a hot pan stops it from stewing and ensures a tender results. Set aside on a plate, cover to keep warm and repeat with the remaining beef strips.

5

Return the pan to a high heat and add a drizzle of olive oil (if needed). Add the broccoli and a dash of water and cook for 3-4 minutes, or until starting to soften. Add the carrot and brown onion and cook for a further 3-4 minutes, or until tender. Return the beef strips to the pan with any remaining marinade and toss to coat. Remove the pan from the heat and stir through the baby spinach leaves until just wilted.

6

Divide the steamed rice between plates and top with the Korean-style beef and veggie bulgogi. Sprinkle the sesame seeds over the adults' portions.