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Moo Shu Beef Bowls

Moo Shu Beef Bowls

with Cabbage, Scallions & Buttery Rice

This saucy, sweet, and spicy dish is ready in just 15 minutes—that’s faster than it takes to order delivery! Ground pork is browned with crisp cabbage and scallions, then simmered in a bold, punchy sauce of hoisin, Thai chili sauce, sweet soy glaze, and lime juice. It’s all spooned over buttery rice and garnished with sesame seeds for a nutty crunch. Prepare to be bowled over!

Easy Prep

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes
Prep Time5 minutes


serving amount

2 unit


1 unit


10 ounce

Ground Beef

4 ounce

Shredded Red Cabbage

2 tablespoon

Hoisin Sauce

(Contains Soy, Wheat)

1 ounce

Sweet Thai Chili Sauce

4 tablespoon

Sweet Soy Glaze

(Contains Sesame, Soy, Wheat)

½ cup

Jasmine Rice

1 tablespoon

Sesame Seeds

(Contains Sesame)

Not included in your delivery



1 teaspoon

Cooking Oil

½ teaspoon


1 tablespoon


(Contains Milk)


Nutrition Values

/ per serving
Calories800 kcal
Fat40 g
Saturated Fat15 g
Carbohydrate80 g
Sugar32 g
Dietary Fiber2 g
Protein30 g
Cholesterol115 mg
Sodium1030 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Small pot
Large Pan


Cook Rice & Prep

• Wash and dry produce. • In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve. • Thinly slice scallions, separating whites from greens. Quarter lime.

Cook Pork

• Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. TIP: If there’s excess grease in your pan, carefully pour it out.

Rinse shrimp under cold water; pat dry with paper towels. Swap in shrimp or beef for pork; cook, stirring frequently (no need to break up shrimp into pieces!), until cooked through, 4-6 minutes.

Make Stir-Fry

• Stir scallion whites and cabbage into pan with pork; cook, stirring occasionally, until just tender, 2-3 minutes. • Stir in hoisin, chili sauce, 2½ TBSP sweet soy glaze (5 TBSP for 4 servings; we sent more), and ½ tsp sugar (1 tsp for 4) until thoroughly combined. Turn off heat. • Taste and season with juice from half the lime (whole lime for 4), salt, and pepper.

Finish & Serve

• Fluff rice with a fork and stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. Season with salt and pepper. • Divide rice between bowls and top with moo shu pork. Sprinkle with scallion greens and as many sesame seeds as you like. Serve with any remaining lime wedges on the side.

Ground Beef is fully cooked when internal temperature reaches 160°.