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Beef Bibimbap Rice Bowl & Fried Eggs for Dinner

Beef Bibimbap Rice Bowl & Fried Eggs for Dinner

with Beef Bulgogi Salad Wraps & Garlic Aioli for Lunch

Dinner to lunch
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Cook once, with a twist for lunch. Cook an amazing dinner as usual, then put a new spin on the recipe to create something different for lunch the next day. Add classic Asian flavours to beef mince and turn it into beef bibimbap for dinner, then use the remainder to make beef bulgogi wraps for lunch. Extra delicious!

The Nutritional Values table below is only for the dinner portion. The Nutritional Values for the lunch portion are as follows: 3840kJ Energy, 50.7g Fat, 8.4g Saturated Fat, 70.7g Carbohydrate, 21.9g Sugars, 41.2g Protein, 2520mg Sodium.

Allergens:MilkEggsSesameMolluscsGlutenSoy

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

3 clove

garlic

1 packet

jasmine rice

(May be presentGluten, Milk, Peanuts, Sesame, Soy, Tree Nuts)

1 knob

ginger

2 unit

carrot

1 bunch

broccolini

1 packet

mayonnaise

(ContainsEggs)

1 packet

beef mince

1 sachet

sesame seeds

(ContainsSesame)

1 packet

oyster sauce

(ContainsMolluscs)

1 packet

sesame oil blend

(ContainsSesame)

1 unit

cucumber

4 unit

classic wraps

(ContainsGluten)

2 packet

garlic aioli

(ContainsEggs)

1 bag

mixed salad leaves

Not included in your delivery

olive oil

20 g

butter

(ContainsMilk)

1.25 cup

water

¼ tsp

salt

½ tsp

rice wine vinegar

2 tbs

soy sauce

(ContainsGluten, Soy)

2 tbs

brown sugar

2 unit

eggs

(ContainsEggs)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3650 kJ
Fat38.1 g
of which saturates12.3 g
Carbohydrate85.8 g
of which sugars18.6 g
Dietary Fibre0 g
Protein45.6 g
Cholesterol0 mg
Sodium2210 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Lid
Medium Pan
Instructionsarrow up iconarrow up icon
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1

Finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add 1/2 the garlic and cook until fragrant, 1-2 minutes. Add the jasmine rice, water and the salt, stir, then 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 is absorbed, 10-15 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

2

While the rice is cooking, finely grate the ginger. Thinly slice the carrot (unpeeled) into matchsticks (or grate if you prefer!) and reserve 2 portions for lunch. Trim the broccolini and cut into 2cm pieces. In a small bowl, combine the mayonnaise and rice wine vinegar. Set aside.

3

In a large frying pan, heat a drizzle of olive oil over a high heat. Add the beef mince and sesame seeds and cook, breaking up with a spoon, until browned, 2-3 minutes. Add the ginger and remaining garlic and cook until fragrant, 1 minute. Add the oyster sauce, soy sauce, brown sugar and a splash of sesame oil blend (see ingredients list) and stir together until the beef is coated in the sauce, 1-2 minutes. Transfer to a bowl and set aside.

4

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the broccolini and remaining carrot and cook until just softened, 4-5 minutes. Transfer to a plate. Return the frying pan to a medium-high heat with a drizzle of olive oil. Crack in the eggs and fry until the yolks are cooked to your liking, 3-4 minutes.

TIP: This will give a soft yolk – fry for 6-7 minutes to get a hard yolk.

5

Reserve 2 portions of the beef mince for lunch. Divide the garlic rice between bowls and serve with the veggies and remaining beef. Top with fried eggs and drizzle with the mayo dressing.

6

When you're ready to pack lunch, thinly slice the cucumber into matchsticks. Divide the reserved beef mince between two microwavable containers. Divide 4 classic wraps, the cucumber, mixed salad leaves, reserved carrot and a packet of garlic aioli between two lunch packages. Refrigerate. At lunch, microwave the beef mince in 30 second bursts until heated through. Spread the garlic aioli over the wraps and top with the veggies, salad leaves and beef mince. Roll up and enjoy!