Main ingredients
- Lean ground beef
- 180 g raw
- Jasmine rice
- 60 g dry
- Cabbage
- 120 g trimmed
- Carrots
- 60 g trimmed
BEEF · MILD
Korean BBQ Beef
Lean ginger-sesame ground beef, jasmine rice and vegetables.
CALORIES620PROTEIN39 gCARBS64 gFATS21 g
THE PROTEIN180 g raw lean ground beef, browned in a wide pan and drained only as the finished yield requires.
Add to my box $8.90 per meal in the 10-meal box. Every meal is the same price.ONE MEAL · STANDARDIZED RECIPE
Every ingredient.
Every amount.
Protein is weighed raw. Rice is weighed dry. Vegetables are trimmed before cooking. Liquids are shown in millilitres.
Sauce + cooking
- Scallions
- 4 g
- Garlic
- 4 g
- Fresh ginger
- 4 g
- Soy sauce
- 12 mL
- Rice vinegar
- 5 mL
- Sesame oil
- 2 mL
- Sesame seeds
- 2 g
- Sugar
- 5 g
- Neutral oil
- 2 mL
- Water
- 15 mL
These are the precise inputs for the standardized recipe that produces one prepared meal. Natural cooking yield can vary.
HOW IT IS MADE
Built for reheating.
Ground beef is browned in a wide pan until it reaches 71°C, then finished with garlic, ginger, soy, vinegar and sesame and portioned with rice and vegetables.
THE FINISH
What the kitchen aims for.
Deeply browned beef with a ginger-sesame finish—not greasy mince and not sliced steak.
EXACT RECIPE MACROS
620 Cal · 39 g protein
64 g carbohydrate · 21 g fat, calculated for the complete standardized recipe above.
ALLERGENS
Soy · Sesame
Contains soy and sesame. Review the finished package label before eating.
ONE MEAL
No size choice.
One standardized prepared meal. Choose only how many meals you want.
STORAGE
Follow the dated label.
Put meals away promptly. Keep meals labelled for the first 2–3 days refrigerated at 4°C or colder. Freeze meals labelled for later in the week on delivery day, then move each frozen meal to the refrigerator on its labelled thaw date. Follow every package’s use-by and reheating directions.
HEATING
Heat, check, eat.
Vent the lid as marked. Heat until steaming throughout, stir where practical, then check the centre before eating.