with Sesame Bulgur
Ingredients: Ground beef • Zucchini • Bulgur wheat (durum wheat semolina) (wheat) • Soy sauce (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) (soy, sulphites, wheat) • Sesame oil • Spicy mayonnaise (vegetable oil, chili peppers, frozen egg yolk, sugars (sugar, glucose), water, vinegar, salt, garlic, concentrated lemon juice, mustard, xanthan gum, acetic acid, citric acid, caramel, sodium benzoate, potassium sorbate, calcium disodium EDTA) (egg, mustard) • Sesame seeds • Moo shu spice blend (garlic powder, sugar (maltodextrin), spices, soy sauce powder [soy sauce (soybeans, wheat, salt), maltodextrin, salt], salt, silicon dioxide) (soy, wheat, sulphites) • Brown sugar (cane sugar, molasses) • Cornstarch • Green onion.
Allergens
Utensils
Tags
Ground Beef
250 g
Bulgur Wheat
0.5 cup
Soy Sauce
1 tbsp
Brown Sugar
0.5 tbsp
Sesame Oil
1 tbsp
Green Onion
1 unit(s)
Zucchini
1 unit(s)
Spicy Mayo
1 tbsp
Sesame Seeds
9 g
Moo Shu Spice Blend
4.5 g
Cornstarch
4.5 g
Salt
0.5 tsp
Pepper
0.13 tsp
- Before starting, wash and dry all produce.
- Heat a medium pot over medium.
- When hot, add half the sesame oil and bulgur. Cook 1 min, stirring often, until fragrant.
- Add 2/3 cup (1 cup) water and 1/2 tsp (1 tsp) salt. Cover and bring to a boil over high.
- Remove from heat. Let stand 16-18 min, until bulgur is tender and liquid is absorbed.
- Meanwhile, cut zucchini into 1/2-inch half moons.
- Thinly slice green onion.
- In a small bowl, whisk together soy sauce, 1/2 tbsp (1 tbsp) brown sugar, 1/2 tbsp (1 tbsp) cornstarch and 1/4 cup (1/2 cup) water. Set aside.
- Heat a large non-stick pan over medium. When hot, add sesame seeds to the dry pan. Toast 3-4 min, stirring often, until fragrant. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.
- To the same pan, add remaining sesame oil, then zucchini. Cook 3-4 min, stirring occasionally, until tender-crisp.
- Season with salt and pepper.
- Transfer to a plate.
- To the same pan, add beef and half the Moo Shu Spice Blend. Cook 4-5 min, breaking up beef into smaller pieces, until no pink remains.**
- Carefully drain and discard excess fat.
- Add zucchini and soy mixture and cook 1-2 min, stirring often, until sauce thickens and coats beef. Season with salt and pepper.
- Stir half the sesame seeds into bulgur and fluff with a fork.
- Divide bulgur between bowls.
- Top with beef-zucchini mixture.
- Drizzle half the spicy mayo (use all for 4 servings) over top.
- Sprinkle green onions and remaining sesame seeds over top.
650
kcal
Calories
36
g
Fat
10
g
Saturated Fat
50
g
Carbohydrate
6
g
Sugar
7
g
Dietary Fiber
34
g
Protein
95
mg
Cholesterol
1360
mg
Sodium
0.5
g
Trans Fat
850
mg
Potassium
75
mg
Calcium
4.5
mg
Iron
