Asian-Style Beef Meatball Stir-Fry

High Protein

Quick

with Peppers, Snow Peas and Peanut Sauce

25 min

Difficulty: 2/3

Chinese

For a twist on stir-fry that is speedy and hearty, meatball stir-fry is the way to go! Ground beef is transformed into succulent meatballs that are smothered in a rich and satisfying peanut sauce. Pickled radishes add both vibrancy and a pop of brightness that will certainly keep things interesting! Ingredients: Ground beef • Sweet bell pepper • Jasmine rice • Lime • Snow peas • Peanut butter (peanut) (peanuts, sugar (sugar, cane sugar, corn maltodextrin), soybean oil, hydrogenated vegetable oil (cotton seed oil, rapeseed oil), palm oil, salt, mono- and diglycerides) • Crispy shallots (wheat) (onion, palm oil, wheat flour, salt) • Soy sauce (soy, sulphites, wheat) (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) • Rice vinegar (rice vinegar, sugar, salt) • Moo shu spice blend (soy, wheat, sulphites) (garlic powder, sugar (maltodextrin), spices, soy sauce powder [soy sauce (soybeans, wheat, salt), maltodextrin, salt], salt, silicon dioxide).

Allergens

Sulphites

Soy

Sulphites

Mustard

Milk

Wheat

Egg

May contain traces of allergens

Crustaceans

Gluten

Peanuts

Sesame

Tree nuts

Fish

Peanuts

Tags

High Protein

Pan-asian-plates

Quick

Noodle-stir-fry

Ingredients

Ground Beef

250 g

Jasmine Rice

0.75 cup

Sweet Bell Pepper

1 unit(s)

Snow Peas

56 g

Lime

1 unit(s)

Crispy Shallots

28 g

Peanut Butter

2 unit(s)

Soy Sauce

1 tbsp

Seasoned Rice Vinegar

1 tbsp

Moo Shu Spice Blend

9 g

Oil

0.5 tbsp

Salt

0.313 tsp

Pepper

0.125 tsp

Preparation

Before starting, preheat the oven to 450˚F.
Wash and dry all produce.
To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
Using a strainer, rinse rice until water runs clear.
To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
Remove from heat. Set aside, still covered.

Meanwhile, prepare a parchment-lined baking sheet.
Open one side of the package of crispy shallots. Using a rolling pin or heavy-bottomed pot, crush crispy shallots in the package until broken into small crumbs.
To a large bowl, add beef, half the Moo Shu Spice Blend, crispy shallot crumbs, 1/8 tsp (1/4 tsp) salt and 1/8 tsp (1/4 tsp) pepper, then combine.
Roll mixture into 8 (16) equal-sized meatballs.
On the prepared baking sheet, arrange meatballs.

Roast meatballs in the top of the oven for 12 - 14 min or until browned and cooked through.**

Meanwhile, zest, then juice lime.
Heat a large non-stick pan over high-heat.
While the pan heats, trim snow peas.
Core, then cut pepper into 1/2-inch pieces.
In a medium bowl, whisk together peanut butter, soy sauce, remaining Moo Shu Spice Blend, vinegar and 1/2 cup (1 cup) water. (NOTE: This is your peanut sauce!)
When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then peppers, snow peas and lime juice. Cook for 4-5 min, stirring often until tender-crisp. Season with salt and pepper.
Transfer to a plate.

Reduce heat to medium. To the same pan, add prepared sauce mixture (from step 4). Cook for 30 sec, stirring occasionally, until peanut butter has melted and sauce is well combined.
Add meatballs to the pan. Cook for 1 min, stirring often, until meatballs are coated.