Sichuan-Glazed Beef Meatball Bun Cha Bowl
with Soy Asian Veggies & Pickled Onion
- Milk
- Gluten
- Wheat
- Eggs
- Soy
- Peanuts
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Milk
- Sesame
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Pine Nut
- Pistachio
- Walnut
Taking inspiration from Vietnam's delectable 'Bun Cha', dive into a fan-favourite meatball version that has saucy Sichuan-garlic paste packing loads of flavours. Packed onto a bed of fragrant jasmine rice and with some tasty veggies, you'll be glad that you ordered this one!
Ingredients
2 clove
garlic
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy.)
½
red onion
1
capsicum
1
zucchini
1 packet
beef mince
1 sachet
Southeast Asian Spice Blend
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
crushed peanuts
(Contains: Peanuts; May be present: Wheat, Gluten, Soy, Milk, Sesame, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk;)
1.25 cup
water
pinch
salt
¼ cup
vinegar
1
egg
(Contains: Eggs;)
1 tbs
soy sauce
(Contains: Gluten, Soy;)
Utensils
Cooking Steps
• Finely chop garlic. In a medium saucepan, melt the butter with a dash of olive oil over medium heat. • Add garlic and cook until fragrant, 1-2 minutes. Add jasmine rice, the water and the salt, stir, 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, thinly slice red onion (see ingredients). In a small bowl, combine red onion, the vinegar and a good pinch of sugar and salt. • Add enough water to cover the onion completely and stir to coat. Set aside. • Thinly slice capsicum. Thinly slice zucchini into half-moons.
• In a large bowl, combine beef mince, Southeast Asian spice blend, fine breadcrumbs, the egg and a pinch of pepper. • Using damp hands, take a spoonful of mixture and shape into a small meatball. Transfer to a plate and repeat with remaining mixture. You should get around 5-6 meatballs per person.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add meatballs and cook, tossing occasionally, until browned and cooked through, 8-10 minutes. Transfer to a paper towel-lined plate. • In a medium bowl, add meatballs and Sichuan garlic paste, toss to coat. Cover with a plate to keep warm.
• Wipe out the frying pan and return to high heat with a drizzle of olive oil. Add capsicum and zucchini. Cook, tossing, until just tender, 3-4 minutes. Add the soy sauce and stir through.
• Drain the pickled onion. • Divide the garlic rice between bowls. Top with soy veggies, beef meatballs, and pickled onion. • Top with crushed peanuts to serve. Enjoy!
