avec légumes et riz au sésame
Ingrédients: Boeuf braisé (lait, soya, blé, sulfites) (bœuf, eau, sucres (dextrose, sucre), amidon de maïs modifié, sel, protéines hydrolysées de maïs, de soya et de blé, épices, colorant caramel, arôme, poudre d'oignon, poudre d'ail, persil déshydraté, ingrédients laitiers modifiés, huile de canola, gomme xanthane, dioxyde de silicium) • Carotte • Brocoli • Riz au jasmin • Oignon jaune • Pomme de terre jaune • Gochujang (soya, blé) (gochujang (eau, sirop de tapioca, riz brun, piment rouge en poudre, sel, alcool, ail, oignon), eau, sauce soja (eau, blé, soja, sel, benzoate de sodium), piments forts, sel, vinaigre, amidon de maïs modifié et/ou écule de pomme de terre modifiée, huile végétale, oléorésine de paprika, gomme de xanthane, acide acétique, acide citrique, acide lactique, sorbate de potassium, benzoate de sodium, EDTA de calcium disodique) • Gingembre • Vinaigre de riz (vinaigre de riz, sucre, sel) • Huile de sésame • Graines de sésame • Oignon vert • Ail.
Allergens
Tags
Boeuf braisé
575 g
Riz au jasmin
0.75 cup
Carotte
2 unit(s)
Pommes de terre à chair jaune
100 g
Oignon jaune
1 unit(s)
Brocoli
227 g
Oignons verts
2 unit(s)
Gochujang
2 tbsp
Graines de sésame
9 g
Vinaigre de riz assaisonné
0.5 tbsp
Huile de sésame
1 tbsp
Gingembre
30 g
Gousses d'ail
1 unit(s)
Sel
0.33 tsp
Poivre
0.33 tsp
Beurre
1 tbsp
Sucre
0.5 tbsp
Huile
1.5 tbsp
- Before starting, preheat the oven to 425°F.
- Leaving beef in plastic packaging, place into a large bowl or pot. Cover with hot tap water. Set aside. Wash and dry all produce.
- Peel, then halve carrots lengthwise. Cut into 1/2-inch half moons.
- Remove any brown spots from potatoes, then cut into 1/2-inch cubes.
- To a parchment-lined baking sheet, add potatoes, carrots and 1 1/2 tbsp (3 tbsp) oil. Season with salt and pepper, then toss to coat. Roast in the middle of the oven for 21-25 min, stirring halfway through, until golden.
- Meanwhile, 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, peel, then cut yellow onion into 1/4-inch slices.
- Thinly slice green onion.
- Cut broccoli into bite-sized pieces.
- Peel, then mince or grate ginger.
- Peel, then mince or grate garlic.
- To a medium bowl, add gochujang, half the vinegar (use all for 4 servings), half the sesame oil, 1/2 tbsp (1 tbsp) sugar, garlic and ginger. Stir to combine. (NOTE: This is your gochujang sauce.)
- Heat a large non-stick pan over medium. When the pan is hot, add sesame seeds to the dry pan. Toast for 2-3 min, stirring often, until golden. (TIP: Keep your eye on them, so they don't burn!) Transfer to a plate.
- To the same pan, add remaining sesame oil. Add broccoli and 2 tbsp (1/4 cup) water. Season with salt and pepper. Cover and cook for 5-6 min, stirring occasionally, until tender.
- Transfer broccoli to a medium bowl. Cover to keep warm.
- In the same pan, heat 1 tbsp (2 tbsp) butter over medium-high. Swirl the pan until melted. Add yellow onions. Cook for 1-2 min, until onions are tender-crisp.
- Meanwhile, remove beef from packaging, reserving liquid. Cut beef into 1-inch pieces.
- To the pan, add beef, its liquid and roasted veggies. Season with pepper. Gently stir to combine.
- Simmer on low for 5 min, stirring occasionally, until beef is heated through.**
- Remove pan from heat and gently stir in gochujang sauce mixture.
- To the rice, add half the toasted sesame seeds and remaining sesame oil, then fluff with a fork.
- Divide rice, beef-veggie mixture and broccoli between bowls.
- Sprinkle remaining toasted sesame seeds and green onions over top.
1230
kcal
Calories
59
g
Fat
19
g
Saturated Fat
117
g
Carbohydrate
23
g
Sugar
11
g
Dietary Fiber
65
g
Protein
160
mg
Cholesterol
2090
mg
Sodium
1.5
g
Trans Fat
2000
mg
Potassium
175
mg
Calcium
9
mg
Iron
