Spring Mugwort and Beef Rice Lunchbox recipe - ingredients, nutrition and when to eat it
This spring mugwort and beef rice bowl combines freshly cooked rice with blanched mugwort and stir-fried beef.
This spring mugwort and beef rice bowl combines freshly cooked rice with blanched mugwort and stir-fried beef. The mugwort’s fragrant, slightly bitter flavor pairs well with the savory meat. It makes a lovely spring lunch to pack or a simple dinner.
Lunchbox & quick meals · 30 minutes to cook
Nutrition (per 336.3g serving): 477.9 kcal · protein 20.3g · carbohydrate 71.1g · fat 11.1g · sodium 546.2mg
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: Squeeze out plenty of water from the mugwort after blanching so the rice doesn’t get soggy.
Tips: For a lunchbox, let the rice and ingredients cool slightly before closing the lid.
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Ingredients (1 serving)
- White rice — 210 g
- Lean beef — 70 g
- Mugwort — 40 g
- Soy sauce — 1 tsp
- Sesame oil — 1 tsp
- Garlic — 1 clove
- Sesame seeds — 1 tsp
- Salt — 0.3 g