dairy-free · Dinner
Spiced Beef & Veggie Rice Bowl
Curried Beef Korean Rice Bowl · Bobotie Bibimbap
South African bobotie curried beef mince with raisins, almonds, and mango chutney over a Korean bibimbap rice bowl with sectioned spinach, carrot, shiitake, and bean sprouts, gochujang sauce, and a runny fried egg.
$$
20 minsPrep
30 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
1020Calories
56gProtein
48gFat
92gCarbs
18gSugar
8gFiber
1280mgSodium
280mgChol
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Instructions
1
Prep
Dice onion into quarters. Mince 6 garlic cloves for the beef and 4 for the vegetables. Julienne carrots into matchsticks. Slice shiitake. Slice scallions on the bias. Rinse rice until water runs clear.
2
Boil
Combine rice with 400ml water and a pinch of salt in a medium pot. Bring to a boil over high, reduce to lowest heat, cover, and cook 15 minutes until tender. Rest 5 minutes and fluff.
3
Sear
Heat 2 tbsp neutral oil in a medium skillet over medium-high 90 seconds. Add onion and cook 4 minutes until soft. Add beef, breaking it up, and brown 6 minutes until no pink remains.
4
Build 1
Stir in beef garlic, curry powder, turmeric, allspice, cinnamon, and 1 tsp salt 90 seconds until fragrant. Add raisins, mango chutney, and apple cider vinegar. Reduce heat to low and simmer 5 minutes until raisins plump and the mince binds. Toast slivered almonds in a dry pan 3 minutes until deep gold and tip over the beef off the heat.
5
Build 2
Bring a medium pot of salted water to a boil. Blanch spinach 30 seconds, lift out, and squeeze dry. Toss with 2 vegetable garlic cloves, 2 tsp soy sauce, and 2 tsp sesame oil. Blanch bean sprouts 60 seconds, drain, and toss with a pinch of salt and 2 tsp sesame oil.
6
Sear 2
Heat 2 tbsp neutral oil in a medium skillet over medium-high 60 seconds. Add carrots and 2 vegetable garlic cloves and stir-fry 2 minutes until just tender. Lift out. Add 2 tbsp neutral oil and shiitake and sear 3 minutes until edges blacken. Toss shiitake with 2 tsp soy sauce off the heat.
7
Plate
Whisk gochujang, honey, and rice vinegar in a small bowl. Mound rice in two wide bowls. Section bobotie beef, spinach, carrot, shiitake, and bean sprouts around the rice in each bowl. Fry 2 eggs in 2 tbsp neutral oil over medium-low 3 minutes until whites set and yolks run. Slide one egg onto the center of each bowl, drizzle gochujang sauce across, scatter sesame seeds and scallion, and serve.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) ground beef chuck
- 1 small yellow onion
- 10 garlic cloves
- 4 tsp mild curry powder
- 1 tsp ground turmeric
- 1 tsp ground allspice
- 0.5 tsp ground cinnamon
- 2 tsp kosher salt
- 4 tbsp golden raisins
- 40g (1.4 oz) slivered almonds
- 2 tbsp mango chutney
- 2 tsp apple cider vinegar
- 160g (5.6 oz) short-grain white rice
- 400ml (1 2/3 cup) water
- 2 small carrots
- 120g (4.2 oz) fresh spinach
- 120g (4.2 oz) fresh shiitake mushrooms
- 120g (4.2 oz) fresh bean sprouts
- 6 tsp soy sauce
- 6 tsp toasted sesame oil
- 2 tbsp gochujang
- 2 tsp honey
- 2 tsp rice vinegar
- 2 large eggs
- 120ml (1/2 cup) neutral oil
- 2 tsp white sesame seeds
- 2 scallions