Chinese Saucy Beef Bowl

Chinese Saucy Beef Bowl

with Garlic Rice, Sesame Veggies & Mayo

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Whip up classic Chinese-inspired flavours in an easy beef bowl with plenty of colourful veggies, crunchy bits and moreish sauces. It's simple, fast and tasty and beats takeaway any night of the week!


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Total Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

2 clove


1 packet

jasmine rice

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





1 packet

Asian greens

1 packet

oyster sauce


½ packet

sesame oil blend


1 packet

beef strips

1 packet



1 packet

crispy shallots

Not included in your delivery

olive oil

20 g



1.25 cup

water (for the rice)

¼ tsp


1.5 tbs

soy sauce

(ContainsGluten, Soy)

1 tbs

rice wine vinegar

1 tbs

water (for the sauce)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3569 kJ
Fat40.1 g
of which saturates13.1 g
Carbohydrate84.4 g
of which sugars10.9 g
Protein37.8 g
Sodium1941 mg
Utensilsarrow down iconarrow down icon
Medium Non-Stick Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Cook the garlic until fragrant, 1-2 minutes. Add the jasmine rice, water(for the rice) 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 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 the carrot and courgette into half-moons. Roughly chop the Asian greens.


In a small bowl, combine the oyster sauce, soy sauce, rice wine vinegar, water (for the sauce) and 1/2 the sesame oil blend (see ingredients).


Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the carrot and courgette until softened, 4-5 minutes. Add the Asian greens and cook until softened, 1-2 minutes. Add the remaining sesame oil blend, then season with salt and pepper. Stir to coat, then transfer to a bowl and set aside.


Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, cook the beef strips, in batches, until browned and cooked through, 1-2 minutes. Add the oyster sauce mixture and cook until bubbling, 30 seconds. TIP: Cooking the meat in batches over a high heat helps it stay tender.


Divide the garlic rice between bowls. Top with the Chinese saucy beef and sesame veggies. Serve with the mayonnaise and garnish with the crispy shallots.