with Broccoli and Sesame Rice
Ingredients: Beef pot roast (milk, soy, wheat, sulphites) (beef, water, sugars (dextrose, sugar), modified corn starch, salt, hydrolyzed corn, soy and wheat protein, spices, caramel colour, flavour, onion powder, garlic powder, dehydrated parsley, modified milk ingredients, canola oil, xanthan gum, silicon dioxide) • Carrot • Broccoli • Jasmine rice • Yellow onion • Yellow potato • Gochujang (soy, wheat) (gochujang (water, tapioca syrup, brown rice, red pepper powder, salt, alcohol, garlic, onion), water, soy sauce (water, wheat, soybeans, salt, sodium benzoate), chili peppers, salt, vinegar, modified corn and/or potato starch, vegetable oil, paprika oleoresin, xanthan gum, acetic acid, citric acid, lactic acid, potassium sorbate, sodium benzoate, calcium disodium EDTA) • Ginger • Rice vinegar (rice vinegar, sugar, salt) • Sesame oil • Sesame seeds • Green onion • Garlic.
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Beef Pot Roast
575 g
Jasmine Rice
0.75 cup
Carrot
2 unit(s)
Yellow Potato
100 g
Yellow Onion
1 unit(s)
Broccoli
227 g
Green Onion
2 unit(s)
Gochujang
2 tbsp
Sesame Seeds
9 g
Seasoned Rice Vinegar
0.5 tbsp
Sesame Oil
1 tbsp
Ginger
30 g
Garlic, cloves
1 unit(s)
Salt
0.33 tsp
Pepper
0.33 tsp
Butter
1 tbsp
Sugar
0.5 tbsp
Oil
1.5 tbsp
- Before starting, preheat the oven to 425°F.
- Leaving beef in plastic packaging, place into a large bowl or pot. Cover with hot tap water. Set aside. Wash and dry all produce.
- Peel, then halve carrots lengthwise. Cut into 1/2-inch half moons.
- Remove any brown spots from potatoes, then cut into 1/2-inch cubes.
- To a parchment-lined baking sheet, add potatoes, carrots and 1 1/2 tbsp (3 tbsp) oil. Season with salt and pepper, then toss to coat. Roast in the middle of the oven for 21-25 min, stirring halfway through, until golden.
- Meanwhile, 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, peel, then cut yellow onion into 1/4-inch slices.
- Thinly slice green onion.
- Cut broccoli into bite-sized pieces.
- Peel, then mince or grate ginger.
- Peel, then mince or grate garlic.
- To a medium bowl, add gochujang, half the vinegar (use all for 4 servings), half the sesame oil, 1/2 tbsp (1 tbsp) sugar, garlic and ginger. Stir to combine. (NOTE: This is your gochujang sauce.)
- Heat a large non-stick pan over medium. When the pan is hot, add sesame seeds to the dry pan. Toast for 2-3 min, stirring often, until golden. (TIP: Keep your eye on them, so they don't burn!) Transfer to a plate.
- To the same pan, add remaining sesame oil. Add broccoli and 2 tbsp (1/4 cup) water. Season with salt and pepper. Cover and cook for 5-6 min, stirring occasionally, until tender.
- Transfer broccoli to a medium bowl. Cover to keep warm.
- In the same pan, heat 1 tbsp (2 tbsp) butter over medium-high. Swirl the pan until melted. Add yellow onions. Cook for 1-2 min, until onions are tender-crisp.
- Meanwhile, remove beef from packaging, reserving liquid. Cut beef into 1-inch pieces.
- To the pan, add beef, its liquid and roasted veggies. Season with pepper. Gently stir to combine.
- Simmer on low for 5 min, stirring occasionally, until beef is heated through.**
- Remove pan from heat and gently stir in gochujang sauce mixture.
- To the rice, add half the toasted sesame seeds and remaining sesame oil, then fluff with a fork.
- Divide rice, beef-veggie mixture and broccoli between bowls.
- Sprinkle remaining toasted sesame seeds and green onions over top.
1230
kcal
Calories
59
g
Fat
19
g
Saturated Fat
117
g
Carbohydrate
23
g
Sugar
11
g
Dietary Fiber
65
g
Protein
160
mg
Cholesterol
2090
mg
Sodium
1.5
g
Trans Fat
2000
mg
Potassium
175
mg
Calcium
9
mg
Iron
with Marinated Cucumbers and Yellow Rice
