Korean Beef & Rainbow Veggie Rice Bowl
with Roasted Peanuts
- Soy
- Gluten
- Sesame
- Peanuts
- May contain traces of allergens
- Wheat
- Gluten
- Soy
- Milk
- Peanuts
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pistachio
- Pecan
- Walnut
- Traces of Tree Nuts
- Sesame
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!
Ingredients
1 knob
ginger
1 clove
garlic
1 packet
beef strips
2 packet
jasmine rice
(May be present: Wheat, Gluten, Soy.)
1 bag
snow peas
1 bunch
spring onions
1 unit
carrot
1 packet
sesame seeds
(Contains: Sesame; May be present: Wheat, Gluten, Soy, Milk, Peanuts, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut.)
1 bag
baby spinach leaves
1 packet
roasted peanuts
(Contains: Peanuts; May be present: Soy, Milk, Tree Nuts, Sesame.)
Not included in your delivery
⅓ cup
soy sauce (or gluten-free tamari soy sauce)
(Contains: Soy, Gluten;)
2 tbs
brown sugar
2 tbs
sesame oil
(Contains: Sesame;)
3 cup
water
olive oil
Utensils
Cooking Steps
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.
