HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconKorean Beef & Rainbow Veggie Rice Bowl
Korean Beef & Rainbow Veggie Rice Bowl

Korean Beef & Rainbow Veggie Rice Bowl

with Roasted Peanuts

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Korean food is often associated with a certain style of fried chicken, but that's not the only thing they can pack with flavour. This combo of ginger, garlic, soy sauce, brown sugar and sesame oil will create just about the tastiest beef you're likely to eat! Seasonal veggies keep things super fresh too!


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Preparation Time35 minutes
Cooking difficultyEasy

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

1 knob


1 clove


1 packet

beef strips

2 packet

jasmine rice

1 bag

snow peas

1 bunch

spring onions

1 unit


1 packet

sesame seeds

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

1 bag

baby spinach leaves

1 packet

roasted peanuts

(ContainsPeanutsMay be present Milk, Tree Nuts, Sesame, Soy)

Not included in your delivery

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)

2 tbs

sesame oil


3 cup


olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2700 kJ
Fat20.6 g
of which saturates5 g
Carbohydrate69.5 g
of which sugars7.4 g
Dietary Fibre0 g
Protein43.4 g
Cholesterol0 mg
Sodium1320 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Medium Pan
Chopping board
Large Bowl
Aluminum Foil
Instructionsarrow up iconarrow up icon
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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!


While the rice is cooking, finely grate the ginger. Peel and crush the garlic. In a large bowl, combine the ginger, garlic, soy sauce, brown sugar, sesame oil and water (for the sauce). Add the beef strips to the bowl and mix well to coat. Set aside to marinate. TIP: If you have time, marinate the beef for at least 10 minutes to maximise the flavour and ensure a tender result.


Chop the carrot (unpeeled) into 1 cm cubes. Trim the snow peas. Finely slice the spring onion (keep the white and green parts separate).


Heat a drizzle of olive oil in a large frying pan over a high heat. Using tongs, shake off any excess marinade from 1/3 the beef, then cook in the pan for 1-2 minutes, or until browned. Set aside on a plate and cover with aluminium foil to keep warm. Repeat with the remaining beef. TIP: Cooking the beef in batches will prevent it from stewing.


Return the frying pan to a high heat with a drizzle of olive oil. Add the carrot, snow peas, spring onion (white parts) and sesame seeds to the frying pan and cook for 2-3 minutes, or until just softened. Add the beef back to the pan with any remaining marinade and cook for 1 minute, or until the sauce starts to thicken. Stir through the baby spinach leaves until just wilted.


Divide the rice between plates and top with the Korean beef and ranbow veggies. Sprinkle the roasted peanuts and spring onion (green parts) over the adults' portions.