avec riz à la noix de coco et arachides
Ingrédients: Bœuf haché • Lait de coco (extrait de noix de coco, eau) • Poivron • Riz basmati • Bok choy de Shanghai • Lime • Sauce au chili doux (sucres (sucre, glucose), eau, fécule de maïs modifiée, vinaigre de cidre de pomme, vinaigre, piments, sel, gingembre, poivron rouge déshydraté, épices, ail séché, piments broyés, huile de soya, arôme naturel, gomme xanthane, acide acétique, acide citrique, huile de canola, oléorésine de paprika, arôme naturel de paprika, caramel, sorbate de potassium, benzoate de sodium, EDTA calcique disodique) • Purée de gingembre et d’ail (ail, eau, gingembre, huile de soya, épices, acide citrique, gomme xanthane, sorbate de potassium) • Arachides • Sauce soya (soya, sulfites, blé) (eau, blé, fèves de soya, sel, protéines de soya hydrolysées, sucres (sucre, solides de glucose, mélasse, solides de sirop de maïs), agents d'assaisonnement, couleur caramel, extrait de réglisse, fécule de maïs modifiée, acide citrique, benzoate de sodium, propionate de sodium, sorbate de potassium, alcool).
Allergens
Tags
Bœuf haché
250 g
Riz basmati
0.75 cup
Lait de coco
1 unit(s)
Poivron
1 unit(s)
Bok choy de Shanghai
1 unit(s)
Lime
1 unit(s)
Purée de gingembre et d’ail
2 tbsp
Arachides, hachées
28 g
Sauce au chili doux
4 tbsp
Sauce soja
1 tbsp
Sel
0.375 tsp
Huile
1 tbsp
Poivre
0.125 tsp
Sucre
0.5 tsp
- Wash and dry all produce.
- To a large pot, add coconut milk and 1/2 cup (3/4 cup) warm water. Bring to a simmer over high.
- Using a strainer, rinse rice until water runs clear.
- To simmering coconut milk mixture, add rice, 1/2 tsp (1 tsp) sugar and 1/4 tsp (1/2 tsp) salt. Stir well, cover and reduce heat to medium-low. Cook for 12-14 min, until rice is tender and liquid is absorbed.
- Remove from heat. Set aside, still covered.
- Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then beef. Season with salt and pepper.
Cook for 4-6 min, breaking up beef and stirring often until beef is cooked through.** Carefully drain and discard fat, then transfer to a bowl and cover to keep warm.
- Meanwhile, core, then cut pepper into 1/4-inch pieces.
- Cut bok choy into 1 inch pieces. Using a strainer, rinse bok choy leaves to wash away any dirt.
- Zest half the lime (whole lime for 4 servings), then cut into wedges.
- Reheat the same pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then peppers. Season with salt and pepper. Cook for 2-3 min, stirring often, until peppers are tender-crisp.
- Add bok choy. Cook for 3-4 min, stirring often, until veggies are tender.
- Remove from heat, then transfer veggies to a plate. Cover to keep warm.
- Meanwhile, in a medium bowl, combine sweet chili sauce, soy sauce, ginger-garlic puree and 1/3 cup (2/3 cup) water.
- When veggies are done, reheat the same pan over medium.
- Add sweet chili mixture and bring to a simmer. Cook for 3-4 min, stirring often, until sauce thickens slightly.
- Fluff rice with a fork, then stir in lime zest.
- Divide rice between bowls.
- Top with veggies and beef, then spoon sauce over beef.
- Sprinkle peanuts over top.
- Squeeze a lime wedge over top, if you like.
If you've opted to get beef, skip step to preheat oven.
Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then beef. Season with salt and pepper.
Cook for 4-6 min, breaking up beef and stirring often until beef is cooked through.** Carefully drain and discard fat, then transfer to a bowl and cover to keep warm. Continue with rest of recipe as written.
1010
kcal
Calories
54
g
Fat
26
g
Saturated Fat
93
g
Carbohydrate
22
g
Sugar
6
g
Dietary Fiber
37
g
Protein
95
mg
Cholesterol
1240
mg
Sodium
0.5
g
Trans Fat
1050
mg
Potassium
125
mg
Calcium
6.5
mg
Iron
avec riz à la noix de coco et arachides
avec riz à la noix de coco et arachides
avec riz à la noix de coco et arachides
avec riz à la noix de coco et arachides
