FAST Korean Sticky Beef Bowls High Protein Meal Prep in 35 Minutes!

By Chef Jack Ovens · 35 min

Ingredients

Instructions

1. Blanch the green beans in lightly salted boiling water for 2 minutes until al dente, then drain and plunge into ice water.
2. Mix all the Korean cucumber salad ingredients in a bowl and refrigerate until serving.
3. Simmer the washed rice with the cold water and salt on low under a lid for 12 minutes, then rest covered for 4 minutes off the heat.
4. Fluff the rice with a fork and set aside.
5. Heat oil in a large pan over medium-high heat, add the onion and sauté for 4 minutes.
6. Add the garlic and cook for 1 minute.
7. Add the beef mince, leave it for 2 minutes to brown, then break it up and cook for 6 minutes until it reaches 71°C (160°F) and is no longer pink.
8. Add the green beans, spring onion, sweet chilli sauce, oyster or hoisin sauce and soy sauce, and cook for 1½ to 2 minutes until the sauce thickens.
9. Check the seasoning and remove from the heat.
10. Divide the rice among 5 meal prep containers, then top with the beef and cucumber salad.

Summarized from Chef Jack Ovens's video. Watch it for the details.

More recipes with

GarlicOnionScallionRiceCucumberGround beefGreen bean