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Sesame Beef Bowls

Sesame Beef Bowls with Snap Peas and Spinach

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Bold flavors, minimal prep, and easy cleanup (just one pot and one pan) make this Popular Recipe an easy favorite. Beef simmers with aromatics, along with soy sauce and Chinese hoisin. For a pop of green, there's sautéed spinach and sweet snap peas. Kimchi, a Korean fermented cabbage, adds mild heat and crunch.

  • Stovetop Only
  • Quick Cook
Serving size
Prep & cook time
Cooking Skill
  • Calories 800
  • Protein 42g
  • Total Carb 68g
  • Total Fat 37g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • sugar snap peas
    • 4 ounces
    • sugar snap peas
  • hoisin sauce
    • 1 tablespoon
    • hoisin sauce
  • gluten-free soy sauce
    • 2 tablespoons
    • gluten-free soy sauce
  • sesame seeds
    • 1 tablespoon
    • sesame seeds
  • jasmine rice
    • 3/4 cup
    • jasmine rice
  • ginger
    • 1 ounce
    • ginger
  • ground beef
    • 12 ounces
    • ground beef
  • scallions
    • 2
    • scallions
  • sesame oil
    • 1 tablespoon
    • sesame oil
  • kimchi
    • 1/4 cup
    • kimchi
  • garlic
    • 1 clove
    • garlic
  • baby spinach
    • 3 ounces
    • baby spinach

What You’ll Need

  • black pepper
  • kosher salt
  • 6" small pot with lid
  • 10" medium pan


Soy, Crustacean Shellfish, Fish, Wheat

Cooking Steps

  1. Cook rice

    Cook rice

    In a small pot, combine rice, 1¼ cups water, and ¼ teaspoon salt, and bring to a boil over high heat. Stir once, reduce heat to medium low, cover pot, and simmer until water is fully absorbed, 10-12 minutes. Remove pot from heat and let stand, still covered, for 5 minutes. Fluff rice with a fork, then cover again to keep warm until ready to serve.

  2. Prepare ingredients

    Prepare ingredients

    While rice cooks, rinse all produce. Trim and discard scallion roots and thinly slice, keeping whites and light greens separate from dark greens. Using the flat side of a knife, gently crush garlic clove. Trim and discard skin of ginger.

  3. Brown beef

    Brown beef

    Pat beef dry with paper towel. Heat ½ tablespoon sesame oil in a medium pan over medium-high heat (save remaining sesame oil for Step 5). When oil is shimmering, add scallion whites and light greens, crushed garlic, and whole ginger knob. Add beef, season with ¼ teaspoon salt, and cook, breaking up, until browned, 4-5 minutes.

  4. Season beef

    Season beef

    Add hoisin and soy sauce to pan with beef, still over medium-high heat. Cook, stirring, until sauce is bubbling and beef is fully coated, about 1 minute more. Remove pan from heat, then remove and discard crushed garlic and whole ginger knob. Using a slotted spoon, transfer sesame beef to a bowl. Wipe pan clean for the next step.

  5. Sauté snap peas and spinach

    Sauté snap peas and spinach

    Pat spinach dry with paper towel. Heat remaining sesame oil in pan from beef over medium heat. When oil is shimmering, add snap peas, sesame seeds, spinach, ¼ teaspoon salt, and pepper as desired. Sauté, stirring frequently, until snap peas are slightly tender and spinach is dark green and just wilted, 2-3 minutes. Remove pan from heat.

  6. Plate sesame beef bowls

    Plate sesame beef bowls

    Divide rice between serving bowls and top with sesame beef, then sautéed snap peas and spinach, then kimchi. Garnish with scallion dark greens and dig in!

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