with Edamame Rice
Sweet, spicy and savoury, these Korean-Style beef bowls make for an exciting, speedy and satisfying meal. Ingredients: Ground beef • Coleslaw mix (carrot, green cabbage, red cabbage) • Jasmine rice • Edamame (soy) • Ginger sauce (water, sugars (brown sugar, glucose), vinegar, tomato paste, miso powder (fermented soybeans, salt), soy sauce (soybean, maltodextrin, salt), ginger, vegetable oil, modified corn starch, salt, garlic powder, spices, natural flavour (wheat, soy), xanthan gum, citric acid, potassium sorbate) (soy, wheat) • Rice vinegar (rice vinegar, water, sugar, salt, potassium metabisulphite) (sulphites) • Spicy mayonnaise (vegetable oil, chili peppers, frozen egg yolk, sugars (sugar, glucose), water, vinegar, salt, garlic, concentrated lemon juice, mustard, xanthan gum, acetic acid, citric acid, caramel, sodium benzoate, potassium sorbate, calcium disodium EDTA) (egg, mustard) • Green onion • Beef broth concentrate (beef stock, sugars (maltodextrin, sugar), beef flavor (flavoring, water, salt, dried beef stock, beef stock, yeast extract, xanthan gum, glutamic acid, tricalcium phosphate), beef fat, salt, yeast extract, xanthan gum) • Sesame seeds.
Allergens
Utensils
Tags
Ground Beef
250 g
Jasmine Rice
0.75 cup
Coleslaw Cabbage Mix
170 g
Edamame
56 g
Green Onion
1 unit(s)
Ginger Sauce
2 tbsp
Seasoned Rice Vinegar
2 tbsp
Spicy Mayo
2 tbsp
Beef Broth Concentrate
1 unit(s)
Sesame Seeds
9 g
Salt
0.125 tsp
Pepper
0.125 tsp
- Once water is almost at a boil, using a strainer, rinse rice until water runs clear.
- Add rice and edamame to the boiling water, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 14-15 min.
- Remove from heat. Set aside, still covered.
- Meanwhile, heat a large non-stick pan over medium-high heat.
- While the pan heats, thinly slice green onion.
- When hot, add beef to the dry pan. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat.
- Add broth concentrate, half the vinegar, 1 1/2 tbsp (3 tbsp) ginger sauce and 2 tbsp (4 tbsp) water. Cook, stirring often, until sauce thickens slightly, 1-2 min.
- Add coleslaw cabbage mix, half the green onions, remaining vinegar and 1/2 tbsp (1 tbsp) ginger sauce to a medium bowl. Season with salt and pepper, then toss to coat.
- Fluff rice with a fork, then stir in half the sesame seeds.
- Divide rice between bowls. Top with beef mixture and slaw.
- Drizzle with spicy mayo and sprinkle green onions and remaining sesame seeds over top.
770
kcal
Calories
43
g
Fat
9
g
Saturated Fat
86
g
Carbohydrate
13
g
Sugar
4
g
Dietary Fiber
36
g
Protein
85
mg
Cholesterol
1290
mg
Sodium
0.5
g
Trans Fat
800
mg
Potassium
125
mg
Calcium
6
mg
Iron
with Sesame-Edamame Rice and Gingery Slaw
with Sesame-Edamame Rice and Gingery Slaw
with Sesame-Edamame Rice and Gingery Slaw
with Sesame-Edamame Rice and Gingery Slaw
with Sesame-Edamame Rice and Gingery Slaw
with Sesame-Edamame Rice and Gingery Slaw
with Sesame-Edamame Rice and Gingery Slaw
with Sesame-Edamame Rice and Gingery Slaw
with Sesame-Edamame Rice and Gingery Slaw
with Sesame-Edamame Rice and Gingery Slaw
with Sesame-Edamame Rice and Gingery Slaw
with Sesame-Edamame Rice and Gingery Slaw
with Sesame-Edamame Rice and Gingery Slaw
with Sesame-Edamame Rice and Gingery Slaw
