with Jasmine Rice and Veggies
Soy sauce, mirin, broth concentrate and sweet chili sauce combine to add a flavourful kick to these bountiful bowls. Taking a pic for the 'gram'? #putaneggonit!
Allergens
Utensils
Tags
Ground Beef
250 g
Jasmine Rice
0.75 cup
Sweet Bell Pepper
1 unit(s)
Green Onion
1 unit(s)
Sweet Chili Sauce
2 tbsp
Miso Broth Concentrate
1 unit(s)
Mayonnaise
2 tbsp
Shanghai Bok Choy
2 unit(s)
Soy Sauce Mirin Blend
4 tbsp
Garlic Salt
1 tsp
Oil
1 tbsp
Pepper
0.125 tsp
Unsalted Butter
1 tbsp
Salt
0.06 tsp
- Using a strainer, rinse rice until water runs clear.
- Once boiling, add rice and half the garlic salt to the pot. Stir to combine.
- Reduce heat to medium-low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)
- Remove from heat. Set aside, still covered.
- Meanwhile, core, then cut pepper into 1/2-inch pieces.
- Separate bok choy leaves, then cut into 1-inch pieces. Using a strainer, rinse chopped bok choy to wash away any hidden dirt!
- Keep bok choy stems and leaves separate.
- Thinly slice green onion.
- Combine mayo and 1 tsp (2 tsp) soy sauce mirin blend in a small bowl.
- Combine sweet chili sauce, broth concentrate and remaining soy sauce mirin blend in a medium bowl.
- Heat a large non-stick pan over medium-high heat.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then peppers and bok choy stems. Cook, stirring occasionally, until peppers start to soften, 2-3 min.
- Add bok choy leaves. Cook, stirring often, until veggies are tender, 2-3 min.
- Remove from heat, then season with remaining garlic salt and pepper. Transfer to a plate, then cover to keep warm.
- Reheat the same pan over medium-high.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, 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 sauce mixture. Cook, stirring often, until heated through and thickened slightly, 1-2 min.
- Season with pepper.
- Fluff rice with a fork, then stir in half the green onions and 1 tbsp (2 tbsp) butter.
- Divide rice between bowls. Top with veggies, beef, any sauce from the pan and fried eggs, if using.
- Top with mayo and remaining green onions.
- If desired, while beef cooks, heat a medium non-stick pan over medium-low heat.
- When the pan is hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted.
- Crack in 2 eggs (4 eggs for 4 ppl). Season with salt and pepper.
- Pan-fry, covered, until egg whites have set, 2-3 min.** (NOTE: Yolks will still be runny.)
870
kcal
Calories
41
g
Fat
13
g
Saturated Fat
92
g
Carbohydrate
17
g
Sugar
3
g
Dietary Fiber
33
g
Protein
100
mg
Cholesterol
1920
mg
Sodium
1
g
Trans Fat
850
mg
Potassium
150
mg
Calcium
5.5
mg
Iron
with Beyond Meat®, Zucchini and Carrots
