Fiery Sesame Lean Beef Bowls

Name: Fiery Sesame Lean Beef Bowls with coriander and bell pepper
Total time: 20 min
Yield: 2
Cuisine: Asian
Ingredients: 240 grams Irish Lean Beef Mince; 1 unit(s) Pak Choi; 150 grams Mushrooms; 20 milliliter(s) Sesame Oil; 1 sachet(s) Gochujang Paste; 1 sachet(s) Sesame Seeds; 150 grams Jasmine Rice; 5 grams Coriander; 1 sachet(s) Soy Sauce; 1 sachet(s) Honey; 1 unit(s) Bell Pepper; 1 sachet(s) Sweet Chilli Sauce; to taste Oil; to taste Salt; to taste Pepper; to taste Water

with coriander and bell pepper

Get 50% off your first box

If you think you can handle the heat, then this spicy sesame pork bowl recipe is definitely one to try. Featuring fragrant rice, plenty of veg and, of course, some fiery flavour, you're going to love this Asian-inspired dish.

Tags:

Extra spicy

•Quick

•Protein Rich

Allergens:

Sesame

•Soya

•Wheat

•Cereals containing gluten

The quantities provided above are averages only.

Total20 minutes

Cooking Time25 minutes

DifficultyMedium

Ingredients

Serving amount

240 grams

Irish Lean Beef Mince

1 unit(s)

Pak Choi

150 grams

Mushrooms

20 milliliter(s)

Sesame Oil

(Contains: Sesame)

1 sachet(s)

Gochujang Paste

(Contains: Soya)

1 sachet(s)

Sesame Seeds

(Contains: Sesame May be present: Cereals containing gluten, Peanut, Nuts)

150 grams

Jasmine Rice

5 grams

Coriander

1 sachet(s)

Soy Sauce

(Contains: Wheat, Cereals containing gluten, Soya)

1 sachet(s)

Honey

1 unit(s)

Bell Pepper

1 sachet(s)

Sweet Chilli Sauce

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Water

Nutrition Values

Energy (kJ)2740 kJ

Energy (kcal)655 kcal

Fat19.9 g

of which saturates4.5 g

Carbohydrate80.1 g

of which sugars16.3 g

Dietary Fiber4.4 g

Protein40.1 g

Cholesterol0 mg

Salt3.54 g

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Pot with Lid

Cooking Steps

Rinse the rice to remove excess starch. Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
Stir in the rice and bring to the boil.
Once boiling, lower the heat to medium and cover with the lid.
Cook for 12 mins, then remove the pot from the heat.
Keep covered for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).

Meanwhile, trim the pak choi, then separate the leaves. Halve each leaf lengthways.
Halve the bell pepper and discard the core and seeds. Slice into thin strips.
Roughly chop the mushrooms. Roughly chop the coriander (stalks and all).
Place a large pan over medium-high heat with the sesame oil.
Once the pan is hot, add mushroom and bell pepper. Cook until softened, shifting occasionally, 4-5 mins.

Add the pork and fry until browned, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw mince. Pork is cooked when no longer pink in the middle. Use a spoon to break it up as it cooks.
Add the pak choi, soy sauce, gochujang (use less if you don't like spice) and 50ml water (per 2P).
Simmer, stirring, 1-2 mins.
Add a splash of water if required. Season to taste with salt and pepper.
Remove from the heat and stir in the honey.

NOTE: Swapping to lean beef? Follow the recipe as written, replacing ‘pork’ with 'beef' where necessary.

Season the rice with salt and stir in half the coriander and half the sesame seeds, fluffing it up as you go.
Divide the rice between bowls, then top with the spicy pork stir-fry.
Garnish with a sprinkling of the remaining sesame seeds and the remaining coriander.
Finish with a drizzle of sweet chilli sauce.