HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSweet Korean Beef Bowl
Sweet Korean Beef Bowl

Sweet Korean Beef Bowl

with Sesame Seeds

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This dish is all about crispy, sizzling beef strips infused with the nuttiness of sesame seeds. To make sure you’re getting the most out of your dish, really turn your pan up to 11- the hotter, the better. Make sure you cut them up as finely as you can as well to ensure that melt in your mouth deliciousness!


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 Time35 minutes
Cooking difficultyEasy

Serving 5 people

Ingredientsarrow down iconarrow down icon

Serving 5 people

2 packet

jasmine rice

1 knob


2 clove


1 steak

premium beef rump






brown onion

1 bag

baby spinach leaves

1 sachet

sesame seeds

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

Not included in your delivery

6 cup


¼ cup

soy sauce (or gluten-free tamari soy sauce)

(ContainsSoy, Gluten)

1 tbs

brown sugar

(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)

2 tsp

sesame oil


1 tbs

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2510 kJ
Fat17.5 g
of which saturates5.3 g
Carbohydrate67 g
of which sugars7.8 g
Dietary Fibre0 g
Protein40.4 g
Cholesterol0 mg
Sodium620 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Chopping board
Large Bowl
Instructionsarrow up iconarrow up icon
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To prepare the ingredients, rinse the Jasmine rice well. Peel and finely grate the ginger, and peel and crush the garlic. Slice the beef rump into 0.5 cm strips. Dice the zucchini, wash and grate the carrot, finely slice the brown onion, and wash the baby spinach leaves.


Place the Jasmine rice and the water in a medium saucepan and bring to the boil over a high heat. Reduce the heat to medium and simmer, uncovered, for 10-12 minutes, or until the rice is soft. Drain.


In a large non-metallic bowl, combine the salt-reduced soy sauce, ginger, garlic, brown sugar, sesame oil and the premium beef rump strips. Toss to coat the strips in the marinade. Tip: If you have time, allow the beef to sit, covered, for 10-15 minutes to marinate.


Heat the olive oil in a large wok or saucepan over a high heat. Add the beef strips and cook for 1-2 minutes, or until brown. Set aside on a plate. Add the zucchini, carrot and brown onion to the wok. Cook for a further 2-3 minutes, or until just softened. Pour the meat back into the pan with the remaining marinade. Cook for 1 minute, or until combined. Stir through the baby spinach leaves until wilted. Remove the wok from the heat.


To serve, spoon the Jasmine rice into bowls. Top with the Korean beef and sesame seeds. Enjoy!