with Crispy Shallots
Ingredients: Ground beef • Carrots • Jasmine rice • Green cabbage • Plum sauce (water, sugars (sugar, concentrated plum juice), vinegar, pumpkin, modified corn starch, soybean oil, garlic, chili peppers, salt, canola oil, concentrated lemon juice, spice extract, xanthan gum, acetic acid, citric acid, potassium sorbate, sodium benzoate) • Hoisin sauce (sugars (sugar, glucose, fancy molasses), water, tomato paste, soy sauce (soybean, maltodextrin, salt), vinegar, modified corn starch, rice vinegar, tahini (sesame), salt, soybean oil, sesame oil, mustard, garlic powder, onion powder, spices, natural flavour, xanthan gum, citric acid, caramel, potassium sorbate, sodium benzoate) (soy, sesame, mustard) • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Sesame oil • Rice vinegar (rice vinegar, sugar, salt) • Black sesame seeds • Green onion.
Allergens
Utensils
Tags
Ground Beef
250 g
Crispy Shallots
56 g
Black Sesame Seeds
7 g
Green Cabbage, shredded
113 g
Sesame Oil
1 tbsp
Jasmine Rice
0.75 cup
Ginger-Garlic Puree
2 tbsp
Plum Sauce
0.25 cup
Hoisin Sauce
4 tbsp
Green Onion
2 unit(s)
Seasoned Rice Vinegar
1 tbsp
Carrot
1 unit(s)
Oil
1.5 tbsp
Sugar
0.25 tsp
Salt
0.25 tsp
Pepper
0.125 tsp
- Before starting, wash and dry all produce.
- Heat a medium pot over medium.
- While the pot heats, using a strainer, rinse rice until water runs clear.
- When the pot is hot, add sesame oil, then 1 tsp (2 tsp) ginger-garlic puree and rice. Cook for 2-3 min, stirring often, until rice is toasted.
- Add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Bring to a boil over high.
- Once boiling, 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, thinly slice green onions.
- Peel, then grate carrot.
- In a large bowl, whisk together vinegar, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil.
- Add cabbage, carrot and green onions.
- Season with salt and pepper, then toss to combine.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then beef.
- Cook for 4-5 min, breaking up beef into smaller pieces, until no pink remains.**
- Add hoisin sauce and remaining ginger-garlic puree.
- Cook for 1-2 min, stirring often, until beef is coated. Season with salt and pepper.
- Fluff rice with a fork, then stir in sesame seeds.
- Divide sesame rice between bowls. Top with beef and slaw.
- Drizzle plum sauce over top.
- Sprinkle with crispy shallots.
960
kcal
Calories
48
g
Fat
17
g
Saturated Fat
114
g
Carbohydrate
32
g
Sugar
5
g
Dietary Fiber
33
g
Protein
75
mg
Cholesterol
1050
mg
Sodium
0.5
g
Trans Fat
900
mg
Potassium
125
mg
Calcium
5
mg
Iron
with Green Cabbage, Crispy Shallots and Plum Sauce
with Sesame Rice and Crispy Shallots
with Green Cabbage, Crispy Shallots and Plum Sauce
with Green Cabbage, Crispy Shallots and Plum Sauce
with Green Cabbage, Crispy Shallots and Plum Sauce
