HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconAsian Soy Beef & Ginger Rice Bowl
Asian Soy Beef & Ginger Rice Bowl

Asian Soy Beef & Ginger Rice Bowl

with Sautéed Veggies & Sesame-Fried Eggs

Family Friendly
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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!

Tags:Kid Friendly

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

1 knob


1 packet

basmati rice

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

2 clove




1 bunch


1 packet

Asian greens



45 g

oyster sauce


1 packet

beef mince

½ sachet

mixed sesame seeds


1 bunch


Not included in your delivery

olive oil

20 g



1.5 cup


¼ tsp


2 tbs

soy sauce

(ContainsGluten, Soy)

1.5 tsp

brown sugar



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3859 kJ
Fat39.9 g
of which saturates18.3 g
Carbohydrate78.6 g
of which sugars11.7 g
Dietary Fibre0 g
Protein47.4 g
Cholesterol0 mg
Sodium1912 mg
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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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.