Korean-Style Beef Bibimbap
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Korean-Style Beef Bibimbap

Korean-Style Beef Bibimbap

with Veggies & Rice

Bibimbap translates to 'mixed rice' in Korean. It can be made with almost any ingredients, but always starts with a bed of rice and a sautéed veggie medley. This one comes complete with ginger-soy beef, plus a jammy fried egg to bring it all together.

Allergens:
Soy
Gluten
Egg
Milk
Sulphites

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.

Preparation Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 packet

jasmine rice

(May be present: Wheat, Gluten, Soy. )

1 clove

garlic

1 packet

ginger paste

1 packet

beef strips

1

carrot

1

capsicum

1 bag

green beans

pinch

Chili Con Carne

(Contains Milk, Sulphites; May be present: Gluten, Crustacean, Egg, Fish, Lupin, Peanut, Sesame, Soy, Mollusc, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )

1 packet

garlic aioli

(Contains Egg;)

Not included in your delivery

olive oil

1.25 cup

water (for the rice)

3 tbs

soy sauce (or gluten-free tamari soy sauce)

(Contains Soy, Gluten;)

1 tbs

brown sugar

1 tbs

water (for the sauce)

2

eggs

(Contains Egg;)

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Nutritional Values

Energy (kJ)3402 kJ
Fat32.2 g
of which saturates6.1 g
Carbohydrate80.2 g
of which sugars16.8 g
Protein47.6 g
Sodium1258 mg
The average adult daily energy intake is 8700 kJ

Utensils

Lid
Medium Saucepan
Large Frying Pan

Instructions

1
1

• 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 pan from the heat. • Keep covered until rice is tender and all the water is absorbed, 10-15 minutes.

TIP: The rice will finish cooking in its own steam, so don't peek!

2
2

• While the rice is cooking, finely chop garlic. • In a small bowl, combine garlic, ginger paste, the soy sauce, the brown sugar and the water (for the sauce). Set aside. • In a medium bowl, combine beef strips and 1/2 the ginger-soy mixture. Set aside.

3
3

• Cut carrot into thin sticks. • Thinly slice capsicum • Trim and halve green beans.

TIP: If you prefer, grate the carrot so it cooks faster!

4
4

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Stir-fry carrot, capsicum and green beans until just softened, 5-6 minutes. Transfer to a bowl. • Return pan to high heat with a drizzle of olive oil. When oil is hot, cook beef strips, in batches, until cooked through, 1-2 minutes. Transfer to a second medium bowl.

TIP: Cooking the beef in batches over high heat helps it stay tender.

5
5

• Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. When oil is hot, crack the eggs into the pan. • Cook until whites are firm and yolks are cooked to your liking, 4-5 minutes.

6
6

• Divide rice between bowls. Top with Korean-style beef and the veggies. • Drizzle remaining ginger-soy mixture over the beef and veggies. • Top each bowl with a fried egg and a pinch of chilli flakes (if using). • Serve with a dollop of garlic aioli. Enjoy!