with Snap Peas and Jasmine Rice
Ingredients: Ground beef • Carrot • Jasmine rice • Sugar snap peas • Yellow onion • Vegetarian oyster sauce (soy) (water, sugars (sugar, fancy molasses), salt, modified corn starch, soy sauce (soybean, maltodextrin, salt), hydrolyzed soy protein, mushroom juice concentrate, soybean oil, yeast extract, natural flavour (soy), xanthan gum, phosphoric acid, caramel, potassium sorbate, sodium benzoate) • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Sweet chili sauce (sugars (sugar, glucose), water, modified corn starch, apple cider vinegar, vinegar, chili peppers, salt, ginger, dehydrated red bell pepper, spices, dried garlic, crushed chilies, soybean oil, natural flavour, xanthan gum, acetic acid, citric acid, canola oil, paprika oleoresin, natural paprika flavour, caramel, potassium sorbate, sodium benzoate, calcium disodium EDTA) • Miso stock concentrate (soy) (sugars (maltodextrin, glucose), water, soybean, rice, salt, alcohol) • Cornstarch.
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Tags
Ground Beef
250 g
Jasmine Rice
0.75 cup
Sugar Snap Peas
113 g
Yellow Onion
1 unit(s)
Carrot
1 unit(s)
Ginger-Garlic Puree
2 tbsp
Vegetarian Oyster Sauce
0.25 cup
Sweet Chili Sauce
2 tbsp
Miso Broth Concentrate
1 unit(s)
Cornstarch
9 g
Salt
0.375 tsp
Pepper
0.13 tsp
Oil
1.5 tbsp
- Before starting, wash and dry all produce.
- Using a strainer, rinse rice until water runs clear.
- Heat a medium pot over medium.
- When hot, add 1/2 tbsp (1 tbsp) oil, then rice and half the ginger-garlic puree. Cook for 1-2 min, stirring often, until fragrant.
- Add 1 1/4 cups (2 1/2 cups) water and 1/4 tsp (1/2 tsp) salt and bring to a boil over high.
- Once boiling, 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.
- While rice cooks, peel, then slice carrot into 1/8-inch rounds.
- Trim snap peas.
- Peel, then cut onion into 1/4-inch slices.
- Heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, carrots, onions and snap peas. Cook for 3-4 min, stirring often, until veggies are tender-crisp.
- Transfer to a plate.
- Reheat the same pan over medium-high.
- When hot, add beef and remaining ginger-garlic puree to the dry pan. Cook for 4-5 min, breaking up beef into smaller pieces, until no pink remains.**
- While beef cooks, to a small bowl, add cornstarch, vegetarian oyster sauce, sweet chili sauce, miso broth concentrate and 1/3 cup (1/2 cup) water. Whisk to combine.
- When beef is done, add veggies and sauce to the pan.
- Cook for 1-2 min, stirring often, until sauce thickens slightly. (TIP: For a lighter sauce consistency, add water, 1-2 tbsp at a time.)
- Season with salt and pepper.
- Fluff rice with a fork. Divide between bowls.
- Spoon beef stir-fry and veggies over top.
840
kcal
Calories
32
g
Fat
10
g
Saturated Fat
104
g
Carbohydrate
24
g
Sugar
5
g
Dietary Fiber
34
g
Protein
90
mg
Cholesterol
2270
mg
Sodium
0.5
g
Trans Fat
900
mg
Potassium
100
mg
Calcium
5
mg
Iron
