with Ginger-Garlic Rice and Veggies
Oyster sauce and sweet chili sauce combine to add a flavourful kick to these bountiful beef bowls. Taking a pic for Instagram'? #putaneggonit!
Allergens
Utensils
Tags
Ground Beef
250 g
Jasmine Rice
0.75 cup
Sweet Bell Pepper
1 unit(s)
Snow Peas
56 g
Green Onion
1 unit(s)
Ginger-Garlic Puree
2 tbsp
Sweet Chili Sauce
2 tbsp
Vegetarian Oyster Sauce
0.25 cup
Spicy Mayo
2 tbsp
Salt
0.25 tsp
Oil
1 tbsp
Pepper
0.125 tsp
- Using a strainer, rinse rice until water runs clear.
- Once boiling, add rice and half the ginger-garlic puree 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.
- Trim snow peas.
- Thinly slice green onion.
- Combine oyster sauce, sweet chili sauce, remaining ginger-garlic puree and 1/4 cup (1/3 cup) water 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 snow peas and peppers. Cook, stirring occasionally, until veggies are tender-crisp, 4-5 min.
- Remove from heat, then season veggies with 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 oyster sauce mixture. Cook, stirring often, until heated through, 1-2 min.
- Season with pepper.
- Fluff rice with a fork, then stir in half the green onions.
- Divide ginger-garlic rice between bowls. Top with veggies, beef and fried eggs, if using.
- Dollop spicy mayo over top and sprinkle with 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.)
800
kcal
Calories
34
g
Fat
9
g
Saturated Fat
91
g
Carbohydrate
21
g
Sugar
3
g
Dietary Fiber
32
g
Protein
85
mg
Cholesterol
2120
mg
Sodium
0.5
g
Trans Fat
700
mg
Potassium
50
mg
Calcium
5.5
mg
Iron
with Beyond Meat®, Zucchini and Carrots
