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Quick Korean Beef & Kimchi Rice Bowl

Quick Korean Beef & Kimchi Rice Bowl

Quick Korean Beef & Kimchi Rice Bowl

with Fried Egg & Sriracha Dressing

Get up to $200 off!

This week's new ingredient is Kimchi - a bold and tangy Korean staple, kimchi is naturally fermented, developing a deep umami flavour with a little spicy kick. Packed with probiotics, kimchi supports gut health and digestion, while adding a delicious crunch and burst of flavour to any dish!

Allergens:

Sesame

•Eggs

•Gluten

•Soy

•Wheat

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 Time15 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

250 g

Beef Strips

1 packet

Microwavable Basmati Rice

1 packet

Sriracha

1 sachet

Sesame Seeds

1 packet

Baby Spinach Leaves

1 packet

Sesame Dressing

1 sachet

Sweet Soy Seasoning

Shredded Cabbage Mix

1

Cucumber

1

Carrot

Not included in your delivery

2 piece

egg

1 drizzle

olive oil

1 tsp

soy sauce

Nutritional Values

Calories625 kcal

Energy (kJ)2620 kJ

Fat27.5 g

of which saturates4.1 g

Carbohydrate48.5 g

of which sugars9.6 g

Dietary Fibre5.8 g

Protein46 g

Sodium1710 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• Thinly slice carrot into sticks. Thinly slice cucumber into rounds. • In a small bowl, combine sriracha, sesame dressing and the soy sauce. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, crack the eggs into the pan. Cook until egg whites are firm and yolks are cooked to your liking, 4-5 minutes. Season with salt and pepper and transfer to a plate. Cover to keep warm.

2

• While egg is frying, add carrot and a splash of water to a microwave-safe bowl, then cover with a damp paper towel. • Microwave carrot on high until just tender, 2-3 minutes. • Drain carrot, then return to the bowl. Add baby spinach leaves, tossing to coat. Season and cover to keep warm.

3

• Microwave basmati rice until steaming, 2-3 minutes. • Meanwhile, return frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook beef strips and sweet soy seasoning, tossing, in batches until browned and cooked through, 1-2 minutes. TIP: Cooking the meat in batches over a high heat helps it stay tender.

4

• Divide rice, steamed veggies, cucumber, Korean beef and plant-based kimchi between bowls. • Top with fried egg and drizzle over sriracha dressing. Garnish with sesame seeds. Enjoy!

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