Beef Bibimbap Rice Bowl & Fried Eggs for Dinner
with Beef Bulgogi Salad Wraps & Garlic Aioli for Lunch
Cook once, with a twist for lunch. Cook an amazing dinner as usual, then put a new spin on the recipe to create something different for lunch the next day. Add classic Asian flavours to beef mince and turn it into beef bibimbap for dinner, then use the remainder to make beef bulgogi wraps for lunch. Extra delicious!
The Nutritional Values table below is only for the dinner portion. The Nutritional Values for the lunch portion are as follows: 3840kJ Energy, 50.7g Fat, 8.4g Saturated Fat, 70.7g Carbohydrate, 21.9g Sugars, 41.2g Protein, 2520mg Sodium.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
3 clove
garlic
1 packet
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 knob
ginger
2 unit
carrot
1 bunch
broccolini
1 packet
mayonnaise
(Contains Egg; )
1 packet
beef mince
1 sachet
sesame seeds
(Contains Sesame; )
1 packet
oyster sauce
(Contains Mollusc; )
1 packet
Sesame Oil Blend
(Contains Sesame; )
1 unit
cucumber
4 unit
classic wraps
(Contains Gluten; )
2 packet
garlic aioli
(Contains Egg, Soy; )
1 bag
salad leaves
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1.25 cup
water
¼ tsp
salt
½ tsp
rice wine vinegar
2 tbs
soy sauce
(Contains Gluten, Soy; )
2 tbs
brown sugar
2 unit
eggs
(Contains Egg; )
Nutrition Values
Utensils
Instructions
Finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add 1/2 the garlic and cook until fragrant, 1-2 minutes. Add the jasmine rice, water and the salt, stir, then bring to the boil. Reduce the heat to low and cover with a lid. Cook for 12 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, finely grate the ginger. Thinly slice the carrot (unpeeled) into matchsticks (or grate if you prefer!) and reserve 2 portions for lunch. Trim the broccolini and cut into 2cm pieces. In a small bowl, combine the mayonnaise and rice wine vinegar. Set aside.
In a large frying pan, heat a drizzle of olive oil over a high heat. Add the beef mince and sesame seeds and cook, breaking up with a spoon, until browned, 2-3 minutes. Add the ginger and remaining garlic and cook until fragrant, 1 minute. Add the oyster sauce, soy sauce, brown sugar and a splash of sesame oil blend (see ingredients list) and stir together until the beef is coated in the sauce, 1-2 minutes. Transfer to a bowl and set aside.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the broccolini and remaining carrot and cook until just softened, 4-5 minutes. Transfer to a plate. Return the frying pan to a medium-high heat with a drizzle of olive oil. Crack in the eggs and fry until the yolks are cooked to your liking, 3-4 minutes.
TIP: This will give a soft yolk – fry for 6-7 minutes to get a hard yolk.
Reserve 2 portions of the beef mince for lunch. Divide the garlic rice between bowls and serve with the veggies and remaining beef. Top with fried eggs and drizzle with the mayo dressing.
When you're ready to pack lunch, thinly slice the cucumber into matchsticks. Divide the reserved beef mince between two microwavable containers. Divide 4 classic wraps, the cucumber, mixed salad leaves, reserved carrot and a packet of garlic aioli between two lunch packages. Refrigerate. At lunch, microwave the beef mince in 30 second bursts until heated through. Spread the garlic aioli over the wraps and top with the veggies, salad leaves and beef mince. Roll up and enjoy!