Asian Soy Beef & Ginger Rice Bowl
with Sautéed Veggies & Sesame-Fried Eggs
This sizzling oyster sauce-infused beef bowl is a joy unparalleled. Simplicity is the winner here, with a topping of a sesame-fried egg and a squeeze of fresh lemon being the crowning glory on this quick and easy weeknight winner.
Keep an eye out...Due to sourcing challenges over the Christmas period, some of the fresh ingredients you receive may be different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
1 knob
ginger
1 packet
basmati rice
(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)2 clove
garlic
1
carrot
1 bunch
broccolini
1 packet
Asian greens
½
lemon
45 g
oyster sauce
(ContainsMolluscs)1 packet
beef mince
½ sachet
mixed sesame seeds
(ContainsSesame)1 bunch
herbs
Not included in your delivery
olive oil
20 g
butter
(ContainsMilk)1.5 cup
water
¼ tsp
salt
2 tbs
soy sauce
(ContainsGluten, Soy)1.5 tsp
brown sugar
2
eggs
(ContainsEggs)
Finely grate the ginger. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Cook 1/2 the ginger until fragrant, 1-2 minutes. Add the basmati rice, water and the salt, stir, then bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, finely chop the garlic. Thinly slice the carrot (unpeeled) into half-moons. Trim and halve the broccolini. Roughly chop the Asian greens. Zest the lemon to get a pinch, then slice into wedges.
In a small bowl, combine the oyster sauce, soy sauce, brown sugar, garlic and a generous squeeze of lemon juice. Set aside. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the carrot and broccolini until just tender, 5-6 minutes. Add the Asian greens, lemon zest and remaining ginger and cook until tender and fragrant, 1-2 minutes. Season with salt and pepper. Transfer to a medium bowl and cover to keep warm.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the beef mince, breaking it up with a spoon, until just browned, 4-5 minutes. Add the oyster sauce mixture and cook until fragrant and heated through, 1-2 minutes. Transfer to a second medium bowl.
Wash and dry the frying pan, then return to a medium-high heat with a drizzle of olive oil. Add the mixed sesame seeds (see ingredients), then crack in the eggs on top. Cook until the egg whites are cooked and the yolks are just firm, 4-5 minutes.
TIP: This will give a soft yolk, fry for 6-7 minutes to get a hard yolk.
Roughly chop the herbs. Divide the ginger rice, soy beef and veggies between bowls. Top with the sesame-fried eggs and garnish with the herbs. Serve with any remaining lemon wedges.