Double Asian Sticky Soy Beef Brisket Rice Bowl
with Garlic Veggies & Sesame Seeds
This slow-cooked beef brisket is coated in only the best and most flavourful sweet black bean sauce. Pile your bowl high with fragrant jasmine rice and some bright veg and you've got a bountiful bowl, ready to devour.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy. )
1 packet
Asian greens
1
carrot
1 tin
corn
2 packet
slow-cooked beef brisket
1 packet
sweet black bean sauce
(Contains Sesame, Soy, Gluten, Wheat;)
1 packet
garlic paste
1 sachet
sesame seeds
(Contains Sesame; May be present: Gluten, Milk, Peanut, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut. )
Not included in your delivery
olive oil
1.25 cup
water (for the rice)
¼ cup
water (for the sauce)
1 tsp
brown sugar
Nutritional Values
Utensils
Instructions
• Add the water (for the rice) 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 the pan from heat and keep covered until rice is tender and all the water is absorbed, 12 minutes.
TIP: The rice will finish cooking in its own steam so don't peek
• Meanwhile, roughly chop Asian greens. • Thinly slice carrot into sticks. • Drain corn. • Transfer slow-cooked beef brisket including the liquid to an extra large bowl and shred with 2 forks. • In a small bowl, combine sweet black bean sauce, the water (for the sauce), the brown sugar and half the garlic paste.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot and corn, until tender and slightly charred, 4-5 minutes. • Add Asian greens and the remaining garlic paste and cook until slightly wilted and fragrant, 1-2 minutes. Transfer to serving bowls, season and cover to keep warm. • Return frying pan to high heat. Cook shredded beef (no need for oil), stirring, until heated through and liquid has evaporated, 4-5 minutes. • Reduce heat to medium. Stir in sweet black bean mixture and cook, until bubbling and slightly reduced, 1 minute.
• Return frying pan to high heat. Cook shredded beef (no need for oil), stirring, in batches, until heated through and liquid has evaporated, 4-5 minutes. • Reduce heat to medium. Stir in sweet black bean mixture and cook, until bubbling and slightly reduced, 1 minute. • Divide rice between bowls with garlic veggies. • Top with Asian sticky soy beef brisket. Sprinkle with sesame seeds to serve. Enjoy!