with Marinated Veggies and Nuoc Cham
Ingredients: Ground beef • Jasmine rice • Lime • Nuoc cham sauce (anchovies, soy) (water, sugar, rice vinegar, lime juice from concentrate, fish sauce powder (fermented anchovies, maltodextrin, salt), salt, garlic, vegetable oil, dried chilies, salted anchovies, natural flavour (soy), xanthan gum, citric acid, potassium sorbate, sodium benzoate) • Red cabbage • Carrot • Soy sauce (soy, sulphites, wheat) (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) • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Crispy shallots (wheat) (onion, palm oil, wheat flour, salt) • Brown sugar • Cilantro.
Allergens
Tags
Ground Beef
250 g
Jasmine Rice
0.75 cup
Red Cabbage, shredded
56 g
Carrot, julienned
56 g
Lime
1 unit(s)
Cilantro
7 g
Crispy Shallots
28 g
Nuoc Cham
4 tbsp
Soy Sauce
2 tbsp
Ginger-Garlic Puree
2 tbsp
Brown Sugar
1 tbsp
Salt
0.25 tsp
Pepper
0.125 tsp
Oil
1 tbsp
Sugar
0.5 tsp
- Before starting, wash and dry all produce.
- 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, zest, then juice lime.
- Roughly chop cilantro.
- In a large bowl, whisk together half the nuoc cham, 1/2 tbsp (1 tbsp) lime juice, 1/2 tbsp (1 tbsp) oil and 1/2 tsp (1 tsp) sugar. Season with salt and pepper.
- Add cabbage and carrots. Toss to combine.
- In a large non-stick pan, heat 1/2 tbsp (1 tbsp) oil over medium-high.
- When hot, add beef. Cook for 3-5 min, breaking up beef into smaller pieces, until no pink remains.** When done, carefully drain and discard excess fat.
- Add brown sugar. Cook for 2 min, stirring occasionally, until starting to caramelize.
- Add ginger-garlic puree and soy sauce. Cook for 1-2 min, stirring often, until mixture is fragrant and liquid evaporates.
- Remove from heat.
- Add remaining nuoc cham. Season with pepper, then stir to combine.
- Fluff rice with a fork, then stir in half the cilantro and 1/2 tsp (1 tsp) lime zest.
- Drain marinated veggies over a small bowl.
- Divide rice between bowls. Top with beef and marinated veggies. (TIP: Drizzle remaining marinade over top, if you like.)
- Sprinkle remaining cilantro and crispy shallots over top.
750
kcal
Calories
33
g
Fat
13
g
Saturated Fat
88
g
Carbohydrate
14
g
Sugar
3
g
Dietary Fiber
32
g
Protein
90
mg
Cholesterol
1460
mg
Sodium
1
g
Trans Fat
650
mg
Potassium
75
mg
Calcium
4.5
mg
Iron
with Marinated Veggies and Nuoc Cham
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