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Chinese-Style Beef Bowls
Quick
Optional Spice
Chinese-Style Beef Bowls

with Garlic Rice and Green Veggies

Difficulty: 2/3
Chinese

Chili garlic sauce adds a spicy and zesty kick to this bountiful beef bowl. Taking a pic for the 'gram? #putaneggonit!

Allergens

Soy
Mustard
Wheat
Sesame

Utensils

Measuring Spoons
Large Non-Stick Pan
Medium Pot
Measuring Cups
Medium Bowl

Tags

Quick
Optional Spice
Ingredients
Ground Beef

Ground Beef

250 g

Basmati Rice

Basmati Rice

0.75 cup

Shanghai Bok Choy

Shanghai Bok Choy

226 g

Green Beans

Green Beans

170 g

Green Onion

Green Onion

2 unit

Garlic Puree

Garlic Puree

1 tbsp

Chili-Garlic Sauce

Chili-Garlic Sauce

1 tsp

Sweet Chili Sauce

Sweet Chili Sauce

2 tbsp

Hoisin Sauce

Hoisin Sauce

0.25 cup

Oil

Oil

1.5 tbsp

Salt

Salt

0.125 tsp

Soy Sauce

Soy Sauce

1 tbsp

Pepper

Pepper

0.125 tsp

Preparation
1
Cook garlic rice

Before starting, wash and dry all produce. Heat Guide for Step 2 (dbl for 4 ppl): 1/2 tsp mild, 1 tsp medium and 1 1/2 tsp spicy! Heat a medium pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then rice and half the garlic puree. Cook, stirring often, until fragrant, 2-3 min. Add 1 1/4 cups water (dbl for 4 ppl) and bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.

2
Prep

While rice cooks, trim, then cut green beans into 1-inch pieces. Cut bok choy into 1-inch pieces. Thinly slice green onions. Stir together hoisin sauce, soy sauce, sweet chili sauce and 1 tsp chili garlic sauce in a medium bowl. (NOTE: Reference heat guide.) Set aside.

3
Cook veggies

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then green beans. Cook, stirring occasionally, until starting to soften, 2-3 min. Add bok choy, then season with salt and pepper. Cook, stirring occasionally, until veggies are tender-crisp, 2-3 min. Remove the pan from heat. Transfer veggies to a plate and cover to keep warm.

4
Cook beef

Heat the same pan over medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then beef. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat. Reduce heat to medium, then add remaining garlic puree and hoisin-soy mixture. Cook, stirring often, until heated through, 1-2 min. Season with pepper, to taste.

5
Finish and serve

Fluff rice with a fork. Season with salt, then stir in half the green onions. Divide garlic rice between bowls. Top with veggies, beef and fried eggs, if using. Sprinkle remaining green onions over top.

6
Got eggs? (optional)

If desired, while beef cooks, heat a medium non-stick pan over medium-low heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl pan until melted. Crack in 2 eggs (dbl for 4 ppl). Season with salt and pepper. Pan-fry covered until egg whites have set, 2-3 min.** (NOTE: The yolks will still be runny!)

Nutrition per serving

790

kcal

Calories

30

g

Fat

9

g

Saturated Fat

96

g

Carbohydrate

24

g

Sugar

5

g

Dietary Fiber

36

g

Protein

75

mg

Cholesterol

1220

mg

Sodium

with Garlic Rice and Green Veggies

2/3
Quick

with Garlic-Ginger Rice and Green Veggies

2/3
Quick
Optional Spice
Easy Clean-up

with Garlic-Ginger Rice and Green Veggies

2/3

with Garlic Rice and Green Veggies

2/3
Spicy
Quick

with Garlic-Ginger Rice and Green Veggies

2/3
Quick
Easy Clean-up

with Garlic-Ginger Rice and Green Veggies

2/3

with Garlic-Ginger Rice and Green Veggies

2/3
Quick
Optional Spice
Easy Clean-up
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