This sizzling Korean-style beef bowl is a joy unparalleled. Simplicity is the winner here, with a dollop of sesame mayo being the crowning glory on this quick and easy weeknight winner.
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
jasmine rice(May be presentGluten, Milk, Peanuts, Sesame, Soy, Tree Nuts)
teriyaki sauce(ContainsGluten, Sesame, Soy)
sesame oil blend(ContainsSesame)
mixed sesame seeds(ContainsSesame)
long green chilli
rice wine vinegar
soy sauce(ContainsGluten, Soy)
Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Cook 1/2 the garlic 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!
While the rice is cooking, thinly slice the carrot (unpeeled) into matchsticks (or grate if you prefer!). Cut the broccoli into small florets, then roughly chop the stalk. Thinly slice the spring onion. Finely grate the ginger.
In a small bowl, combine the teriyaki sauce, brown sugar, rice wine vinegar, 1/2 the soy sauce and 1/2 the sesame oil blend (see ingredients). Set aside. In a second small bowl, combine the mayonnaise with the remaining sesame oil blend. Set aside.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the carrot and broccoli, stirring, until softened, 4-5 minutes. Add the mixed sesame seeds (see ingredients), 1/2 the spring onion and the remaining soy sauce and cook until fragrant, 1-2 minutes. Transfer to a plate. TIP: Add a dash of water to the pan to help speed up the veggie cooking process.
Return the frying pan to a high heat with a drizzle of olive oil. Cook the beef mince, breaking it up with a spoon, until browned, 2-3 minutes. Add the ginger and remaining garlic and cook until fragrant, 1 minute. Add the teriyaki sauce mixture and stir until the beef is coated in the sauce, 1-2 minutes.
Thinly slice the long green chilli (if using). Divide the garlic rice between bowls and top with the Korean beef and veggies. Top with the sesame mayo. Garnish with the chilli and remaining spring onion.