Protein Upgrade | ORGANIC Beef & Shimeji Mushroom Bibimbap Bowls
with Zingy Kimchi Carrots
Cooking time
25 minutes
Servings
2/4
Calories
1010 /serving
Organic ground beef browns up beautifully with Korean spices. The spotlight is also on shimeji mushrooms, prized for their crisp texture and nutty flavour. Kick it up with kimchi-coated carrots, while warm rice puts the bap in bibimbap.
We will send you:
- 340g Organic lean ground beef (raised without antibiotics by Canadian farmers)
- 1 Lime
- 300g Nantes carrots
- 2 Garlic cloves
- 150g Shimeji mushrooms
- 15ml Toasted sesame oil
- 33g Organic kimchi
- 30ml Sweet soy sauce
- 160g White rice
- 13g Asian Aromatics spices (sea salt, brown sugar, white sesame seeds, garlic, sunflower oil, paprika oleoresin, ginger, black pepper, silicon dioxide)
Contains: Sesame • Soy • Sulphites • Wheat
You will need:
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Total Fat
48 g
Saturated Fat
13 g
Sodium
980 mg
Total Carb
107 g
Sugars
24 g
Protein
43 g
Fibre
8 g
Preparation
Cook the rice
- In a medium pot, combine the rice, 1 ¼ cups water and a big pinch of salt (double the water and salt for 4 portions); bring to a boil.
- Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Mise en place
- Meanwhile, mince the garlic.
- Halve the carrots lengthwise; thinly slice crosswise on an angle.
- Remove the bottom of the mushrooms; separate the mushrooms.
- Juice the lime.
- Roughly chop the kimchi.
- Crumble the patties.
- In a small bowl, combine the lime juice, sesame oil and ½ the garlic.
Make the kimchi carrots
- In a medium bowl, combine the carrots, kimchi, ⅓ of the spices, ½ the sesame oil mixture, 2 tbsp oil (double for 4 portions) and S&P.
Sauté the mushrooms & patties
- In a large pan, heat a drizzle of oil on medium-high.
- Add the mushrooms and remaining garlic. Sauté, 2 to 3 min., until beginning to brown; season with the remaining spices.
- Add the crumbled patties and sauté, 3 to 4 min., until browned and warmed through.
- Add the soy sauce and remaining sesame oil mixture. Sauté, 30 sec. to 1 min., until glazed.
Plate your dish
- Divide the rice between your bowls.
- Top with the mushrooms, patties and kimchi carrots. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
