with Sesame-Edamame Rice and Gingery Slaw
Ingredients: Ground beef • Coleslaw mix (red cabbage, greeen cabbage, carrot) • Jasmine rice • Ginger sauce (soy, wheat) (water, sugars (brown sugar, glucose), vinegar, tomato paste, miso powder (fermented soybeans, salt), soy sauce (soybean, maltodextrin, salt), ginger, vegetable oil, modified corn starch, salt, garlic powder, spices, natural flavour (wheat, soy), xanthan gum, citric acid, potassium sorbate) • Edamame (soy) • Rice vinegar (rice vinegar, sugar, salt) • Spicy mayonnaise (egg, mustard) (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) • Vegetable broth concentrate (barley, soy) (water, sugars (sugar, maltodextrin), vegetable base [mirepoix, (carrots, celery, onion, tomato, mushroom), salt, yeast extract, sugar, maltodextrin, natural flavour, canola oil, barley malt extract (barley), onion powder, dried potato, garlic powder], salt, natural flavour (soy), yeast extract, lactic acid, caramel, potassium sorbate, sodium benzoate) • Sesame seeds • Green onion.
Allergens
Tags
Ground Beef
250 g
Jasmine Rice
0.75 cup
Coleslaw Cabbage Mix
170 g
Edamame
56 g
Green Onion
1 unit(s)
Ginger Sauce
2 tbsp
Seasoned Rice Vinegar
2 tbsp
Spicy Mayo
2 tbsp
Vegetable Broth Concentrate
1 unit(s)
Sesame Seeds
9 g
Salt
0.125 tsp
Pepper
0.125 tsp
- Before starting, 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.
- Wash and dry all produce.
- Once water is almost at a boil, using a strainer, rinse rice until water runs clear.
- Add rice and edamame to the boiling water, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and liquid is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, heat a large non-stick pan over medium-high.
- While the pan heats, thinly slice green onion.
- When hot, add beef to the dry pan. Cook for 4-5 min, breaking up beef into smaller pieces, until no pink remains.** Carefully drain and discard excess fat.
- Add broth concentrate, half the vinegar, 1 1/2 tbsp (3 tbsp) ginger sauce and 2 tbsp (1/4 cup) water. Cook for 1-2 min, stirring often, until sauce thickens slightly.
- To a medium bowl, add coleslaw cabbage mix, half the green onions, remaining vinegar and 1/2 tbsp (1 tbsp) ginger sauce. Season with salt and pepper, then toss to coat.
- Fluff rice with a fork, then stir in half the sesame seeds.
- Divide rice between bowls. Top with beef mixture and slaw.
- Drizzle spicy mayo over top.
- Sprinkle remaining green onions and remaining sesame seeds over top.
810
kcal
Calories
35
g
Fat
10
g
Saturated Fat
91
g
Carbohydrate
19
g
Sugar
4
g
Dietary Fiber
35
g
Protein
95
mg
Cholesterol
1830
mg
Sodium
1
g
Trans Fat
750
mg
Potassium
100
mg
Calcium
5
mg
Iron
with Sesame-Edamame Rice and Gingery Slaw
with Sesame-Edamame Rice and Gingery Slaw
with Sesame-Edamame Rice and Gingery Slaw
with Sesame-Edamame Rice and Gingery Slaw
with Sesame-Edamame Rice and Gingery Slaw
with Sesame-Edamame Rice and Gingery Slaw
with Sesame-Edamame Rice and Gingery Slaw
with Sesame-Edamame Rice and Gingery Slaw
with Sesame-Edamame Rice and Gingery Slaw
with Sesame-Edamame Rice and Gingery Slaw
with Sesame-Edamame Rice and Gingery Slaw
with Sesame-Edamame Rice and Gingery Slaw
with Sesame-Edamame Rice and Gingery Slaw
with Sesame-Edamame Rice and Gingery Slaw
with Sesame-Edamame Rice and Gingery Slaw
with Sesame-Edamame Rice and Gingery Slaw
with Sesame-Edamame Rice and Gingery Slaw
