Quick Korean Beef & Kimchi Rice Bowl
with Fried Egg & Sriracha Dressing- Eggs
- Gluten
- Sesame
- Soy
- Wheat
- May contain traces of allergens
- Milk
- Almond
- Brazil nut
- Cashew
- Gluten
- Hazelnut
- Macadamia
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Soy
- Walnut
- Wheat
- Eggs
Turn up the flavour by tapping into delicious tastes of Korea. With a staple rice bowl loaded with steamed veggies, sweet soy beef and our newest addition, plant-based kimchi, you'll be more than happy to dig into this one. Don't forget the drizzle of sriracha or the sprinkling of sesame seeds.
Ingredients
1 packet
Baby Spinach Leaves
250 g
Beef Strips
1
Carrot
1
Cucumber
1 packet
plant-based kimchi
1 packet
Sesame Dressing
(Contains: Eggs, Gluten, Sesame, Soy, Wheat; May be present: Milk.)
1 sachet
Sesame Seeds
(Contains: Sesame; May be present: Milk, Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Peanuts, Pecan, Pine nut, Pistachio, Soy, Walnut, Wheat.)
1 packet
Sriracha
(May be present: Soy.)
1 sachet
Sweet Soy Seasoning
(Contains: Gluten, Sesame, Soy, Wheat;)
1 packet
Microwavable Basmati Rice
(Contains: Soy; May be present: Eggs.)
Not included in your delivery
1 drizzle
olive oil
1 tsp
soy sauce
(Contains: Soy; May be present: Gluten.)
2 piece
egg
(Contains: Eggs;)
Cooking Steps
• 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.
• 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.
• 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.
• 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!
