This sizzling Korean-style beef bowl is a joy unparalleled. Simplicity is the winner here, with a dollop of sesame mayo being the crowning glory on this quick and easy weeknight winner.
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/ Serving 4 people
/ Serving 4 people
long red chilli
oyster sauce(ContainsGluten, Molluscs)
sesame oil blend(ContainsSesame)
mixed sesame seeds(ContainsSesameMay be present Gluten, Milk, Tree Nuts, Peanuts, Soy)
soy sauce(ContainsGluten, Soy)
brown sugar(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)
Finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add 1/2 the garlic and cook until fragrant, 1-2 minutes. Add the jasmine rice, water and the salt and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 12 minutes, then remove from the heat and keep covered until the rice is tender and the water has absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, cut the carrot (unpeeled) into thin matchsticks (or grate if you'd prefer!). Trim and thinly slice the snow peas into matchsticks (or trim and roughly chop if you'd prefer!). Roughly chop the Asian greens. Thinly slice the spring onion. Finely grate the ginger. Thinly slice the long red chilli (if using).
In a small bowl, combine the oyster sauce, 1 tbs of soy sauce, the brown sugar and 1/2 the sesame oil blend. In another small bowl, combine the mayonnaise with the remaining 2 tsp of soy sauce and the remaining sesame oil blend. TIP: Leave the mayo plain for the kids if you prefer!
Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Add the carrot and cook, stirring, until softened, 4-5 minutes. Add the Asian greens, snow peas, mixed sesame seeds and 1/2 the spring onion and cook until softened, 1-2 minutes. Transfer to a plate and cover to keep warm.
Return the frying pan to a high heat with a drizzle of olive oil. Add the beef mince and cook, breaking up with a wooden spoon, until browned, 2-3 minutes. Add the ginger and remaining garlic and cook until fragrant, 1 minute. Add the oyster sauce mixture and stir until the beef is coated in the sauce, 1-2 minutes.
Divide the garlic rice between bowls and top with the Korean beef and veggies. Top with the sesame mayo. Garnish the adults' portions with the chilli (if using) and remaining spring onion.