with Carrots and Sesame Potatoes
Allergens
Tags
Ground Beef
250 g
Ginger-Garlic Puree
2 tbsp
Onion, sliced
56 g
Sesame Oil
1 tbsp
Carrot
2 unit(s)
Soy Sauce Mirin Blend
4 tbsp
Beef Broth Concentrate
1 unit(s)
Brown Sugar
1 tbsp
Green Onion
2 unit(s)
Yellow Potato
250 g
Cornstarch
4.5 g
Salt
0.125 tsp
Pepper
0.125 tsp
- Before starting, wash and dry all produce.
- Remove any brown spots from potatoes, then prick each potato three times with a fork.
- Place potatoes on a plate, then microwave for 4-6 min, turning once halfway through cooking, until tender all the way though.
- Meanwhile, to a small bowl, add 1 cup (2 cups) water and half the cornstarch (use all for 4 servings). Whisk to combine, then set aside.
- Peel, then cut carrots into 1/4-inch half-moons.
- Meanwhile, heat a large pot over high.
- Add half the sesame oil to the same pot, then beef, onions and carrots. Cook for 2-3 min, breaking up beef into smaller pieces, until no pink remains and onions are tender.
- Add ginger-garlic puree and cook for 30 sec, stirring often, until fragrant. Season with salt and pepper.
- Add brown sugar and soy sauce mirin blend. Cook for 1 min, until slightly thickened.
- Add cornstarch-water mixture and broth concentrate. Bring to a boil over high, then reduce heat to medium. Cook for 3-4 min, stirring occasionally, until slightly thickened and carrots and beef are cooked through.**
- Season with salt and pepper.
- Meanwhile, carefully cut potatoes into 1-inch pieces. To a medium bowl, add potatoes and remaining sesame oil. Season with salt and pepper, then stir to coat.
- Thinly slice green onions.
- Divide potatoes between bowls.
- Top with stew.
- Sprinkle with green onions.
610
kcal
Calories
29
g
Fat
9
g
Saturated Fat
60
g
Carbohydrate
20
g
Sugar
7
g
Dietary Fiber
29
g
Protein
80
mg
Cholesterol
1180
mg
Sodium
1.5
g
Trans Fat
1400
mg
Potassium
100
mg
Calcium
3.5
mg
Iron
with Carrots and Sesame Potatoes
with Carrots and Sesame Potatoes
