Brisket and Mung Bean Sprout Rice Bowl Lunchbox recipe - ingredients, nutrition and when to eat it
This rice bowl is topped with brisket and mung bean sprouts quickly stir-fried over high heat.
This rice bowl is topped with brisket and mung bean sprouts quickly stir-fried over high heat. The savory meat, crisp sprouts, and soy sauce seasoning make a satisfying meal.
Lunchbox & quick meals · 15 minutes to cook
Nutrition (per 511.5g serving): 823.7 kcal · protein 27.3g · carbohydrate 75.7g · fat 43.1g · sodium 1643.9mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Mung bean sprouts release a lot of water if cooked too long, so stir-fry them briefly over high heat.
Tips: If the brisket releases enough fat, you can skip the cooking oil.
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Ingredients (1 serving)
- White rice — 1 bowl
- Beef brisket — 100 g
- Mung bean sprouts — 150 g
- Green onion — 0.3 stalk
- Garlic — 1 clove
- Soy sauce — 1 Tbsp
- Oyster sauce — 0.5 Tbsp
- Cooking oil — 1 tsp
- Ground black pepper — 0.2 tsp
- Toasted sesame seeds — 1 tsp