Servings: 5 People
Calories: 567kcal
Ingredients
Sticky Beef -
- 1 Tbsp (20ml) - Olive Oil
- 1 - Brown (Yellow) Onion, Diced
- 4 - Garlic Cloves, Grated
- 1kg (2.2lb) - Lean Beef Mince (90%)
- ⅓ Cup (80ml) - Sweet Chilli Sauce
- ⅓ Cup (80ml) - Oyster or Hoisin Sauce
- 2 Tbsp (40ml) - Low Sodium Soy Sauce
- 300g (10.5oz) - Green Beans, Halved & Blanched
- 1 - Spring Onion (Scallion), Thinly Sliced
- Salt & Ground White Pepper to Taste
Korean Cucumber Salad -
- 1 - Cucumber, Diced
- 2 tsp (10ml) - Low Sodium Soy Sauce
- 2 ½ Tbsp (50ml) - Rice Wine Vinegar
- 2 tsp (20g) - Honey
- 2 tsp (10ml) - Sesame Oil
- 1 - Spring Onions (Scallions), Thinly Sliced
- 1 ½ tsp (4g) - Gochugaru (Korean Chilli Flakes) (Optional)
- 2 tsp (5g) - Sesame Seeds
- 2g (0.1oz) - Coriander (Cilantro), Chopped (Optional)
- Salt & Ground White Pepper To Taste
Jasmine Rice -
- 1 ½ Cup (300g) - Jasmine Rice, Washed
- 550ml (18.6 fl oz) - Cold Water
- Salt to Taste
Garnish -
- Sriracha Mayonnaise
- Spring Onion (Scallion)
- Sesame Seeds
Instructions
- Bring a pot of lightly salted water to a boil. Add the green beans and blanch for 2 minutes until aldente. Remove, drain, and plunge in an ice bath to shock and stop them from cooking.
- Add all of the Korean cucumber salad ingredients in a bowl and mix well to combine. Store in the fridge until ready to serve.
- Add the washed jasmine rice, cold water and salt to a saucepan and boil. Reduce the heat to low, place on a lid and cook for 12 minutes. Turn off the heat and leave the lid on for 4 minutes. Remove the lid and fluff the rice with a fork or spatula. Set aside.
- Place a large pan over medium-high heat. Add olive oil and onion and saute for 4 minutes, mixing regularly. Add garlic and cook for 1 minute. Add the beef mince and let it sit for 2 minutes to build a crust. Mix and break the meat, cooking for 6 minutes or until it is no longer pink and the beef is brown.
- Add the blanched green beans, spring onion (scallion), sweet chilli sauce, oyster or hoisin sauce, and soy sauce and mix well to combine. Cook for 1 ½ to 2 minutes or until the sauce has thickened. Check the seasoning and remove it from the heat.
- Place the cooked jasmine rice into 5x 750ml meal prep containers. Add the sticky beef and the Korean cucumber salad. Top with a sauce of choice. Dig in.
Nutrition Guide
Nutrition Facts
Korean Sticky Beef Bowl Meal Prep
Serving Size
450 g
Amount per Serving
Calories
567
% Daily Value*
Fat
25
g
38
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Sodium
981
mg
43
%
Potassium
362
mg
10
%
Carbohydrates
37
g
12
%
Fiber
4
g
17
%
Sugar
11
g
12
%
Protein
48
g
96
%
Vitamin A
100
IU
2
%
Vitamin C
27
mg
33
%
Calcium
76
mg
8
%
Iron
2.4
mg
13
%
* Percent Daily Values are based on a 2000 calorie diet.
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