Quick Korean Beef Bulgogi
with Jasmine Rice, Stir-Fried Veggies & Sesame Mayo- Sesame
- Soy
- Gluten
- Eggs
- May contain traces of allergens
- Fish
- Wheat
- Traces of Cashew
- Almond
- Sesame
- Soy
- Milk
- Gluten
- Peanuts
- Traces of Tree Nuts
Garlic brown rice piled with stir-fried veggies and beef bulgogi, could this be the new favourite dinner? When we season the beef with a teriyaki sesame sauce mixture then it’s certainly a guarantee. *The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
1 sachet
beef-style stock powder
1 packet
jasmine rice
1
carrot
1 bunch
spring onion
1 bag
green beans
1 packet
teriyaki sauce
(Contains: Sesame, Soy; )
1 packet
mayonnaise
(Contains: Eggs; May be present: Fish, Wheat, Cashew, Almond, Sesame, Soy)
½ sachet
black sesame seeds
(Contains: Sesame; May be present: Soy, Milk, Gluten, Peanuts, Tree Nuts)
1 packet
beef mince
1 packet
ginger paste
Not included in your delivery
olive oil
1.25 cup
water
1 tsp
rice wine vinegar
1 tbs
soy sauce
(Contains: Soy, Gluten; )
1 tsp
sesame oil
(Contains: Sesame; )
3.5 tsp
brown sugar
Nutrition Values
Utensils
Cooking Steps
• Add the water and beef-style stock powder to a medium saucepan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove pan from heat and keep covered until 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!
• Meanwhile, thinly slice carrot into sticks (or grate if you prefer!). Thinly slice spring onion. Trim green beans and slice in half. • In a small bowl, combine teriyaki sauce, the brown sugar, rice wine vinegar, 1/2 the soy sauce and 1/2 the sesame oil. Set aside. • In a second small bowl, combine mayonnaise and remaining sesame oil. Set aside.
Little cooks: Kids can take charge by combining the sauces!
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Stir-fry carrot and green beans until softened, 4-5 minutes. • Add black sesame seeds (see ingredients), 1/2 the spring onion and remaining soy sauce and cook until fragrant, 1-2 minutes. Transfer to a bowl. • Return the frying pan to high heat with a drizzle of olive oil. Cook beef mince, breaking up with a spoon, until browned, 2-3 minutes. • Add ginger paste and cook until fragrant, 1 minute. Add teriyaki sauce mixture and stir until beef is coated in sauce, 1-2 minutes.
• Divide rice between bowls. Top with Korean beef bulgogi and stir-fried veggies. • Dollop with sesame mayo. Garnish with remaining spring onion to serve. Enjoy!
Little cooks: Add the finishing touch by sprinkling over the spring onion!
