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Korean-Style Beef Bowls

with Sesame Rice, Broccoli & Sweet Peppers

Cooking time

30 minutes

Servings

2/4

Calories

860 /serving

Get your hankering for bibimbap satisfied with this simplified weekday version, easy to make over the time it would take you to stream a sit-com! The saucy beef packs an aromatic ka-pow, lending its punch to a fluffy, airy bed of sesame rice. For extra colour, roasted broccoli and sweet peppers come in to add their dulcet notes to this flavour symphony.

We will send you:

  • 285g Ground beef
  • 200g Sweet peppers
  • 20g Ginger
  • 1 Scallion
  • 1 Broccoli
  • 157g Jasmine rice
  • 15ml Soy sauce (low sodium)
  • 45ml Hoisin sauce
  • 15ml Toasted sesame oil
  • 6g Black & white sesame seeds
  • 12g Savoury Seoul spice blend (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)

Contains: Sesame seeds, Soy, Wheat

You will need:

Medium pot
Medium pan
Peeler
Sheet pan
Oil
Salt & pepper
Parchment paper
Total Fat
34 g
Saturated Fat
10 g
Sodium
1580 mg
Total Carb
98 g
Sugars
15 g
Protein
43 g
Fibre
12 g
Preparation
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Cook the rice
Preheat the oven to 450°F. In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 minutes, until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 minutes. Add ½ the toasted sesame oil and ½ the sesame seeds. Fluff the cooked rice with a fork and set aside in a warm spot.
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Roast the vegetables
While the rice cooks, cut and discard the bottom inch of the broccoli stem. Cut the broccoli head into long florets, including the stem. Halve and core the sweet peppers. On a lined sheet pan, toss the broccoli florets and sweet peppers with a drizzle of oil; season with ⅔ of the spice blend. Arrange in a single, even layer. Roast in the oven, flipping halfway through, 14 to 18 minutes, until tender when pierced with a fork.
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Mise en place
While the vegetables cook, peel and mince the ginger. Cut off and discard the root end of the scallion; thinly slice, separating the white bottoms and green tops.
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Cook the beef
While the vegetables continue to cook, in a medium pan, heat the remaining toasted sesame oil on medium-high. Add the white bottoms of the scallion and ginger. Cook, stirring frequently, 30 sec. to 1 min., until fragrant. Add the ground beef*; season with the remaining spice blend and S&P. Cook, breaking the meat up with a spoon, 4 to 6 min., until cooked through. Add the hoisin, soy sauce and 1 tbsp water (double for 4 portions). Cook, stirring frequently, 1 to 2 min., until the beef is thoroughly coated in the sauce.
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Plate your dish
Divide the finished rice between your bowls. Top with the sesame broccoli, sweet peppers and Korean-style beef. Spoon any remaining sauce from the pan over the vegetables. Top the beef with the remaining sesame seeds. Garnish the dish with as many of the green tops of the scallion as you’d like. Bon appétit!

*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.