avec riz au sésame et algues nori
Ingrédients : Bœuf haché • Carotte • Riz au jasmin • Œuf de catégorie A • Kimchi (anchois, crevettes) (chou chinois, radis, poudre de poivre rouge, sauce de poisson (extrait d'anchois, sel), oignon, sucre (sucre, sirop de maïs), sel, poire, ail, crevettes salées (crevettes, sel), gingembre, poudre de riz gluant, glutamate monosodique) • Mélange mirin-soya (soya) (mirin salé (glucose, extrait de riz fermenté, eau, sel), eau, sauce soya (graines de soya, maltodextrine, sel), sel, arôme naturel (levure autolysée), acide citrique, sorbate de potassium, benzoate de sodium) • Échalote • Huile de sésame • Graines de sésame • Ail • Oignon vert • Algues marines (sésame) (algues, huile de maïs, huile de sésame, sel).
Allergens
Tags
Bœuf haché
250 g
Riz au jasmin
0.75 cup
Gousses d'ail
2 unit(s)
Échalote
1 unit(s)
Mélange mirin-soja
4 tbsp
Huile de sésame
1 tbsp
Graines de sésame
9 g
Carotte
1 unit(s)
Oignons verts
2 unit(s)
Algues marines
1 unit(s)
Œuf
2 unit(s)
Kimchi
90 g
Sel
0.25 tsp
Poivre
0.25 tsp
Sucre
1 tbsp
Beurre
1 tbsp
- 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.
- Peel, then halve carrot crosswise. Cut into 1/4-inch matchsticks.
- Peel, then cut shallot into 1/8-inch slices.
- Peel, then mince garlic.
- Thinly slice green onions, keeping white and green parts separate.
- In a medium bowl, combine beef, shallots, garlic, half the soy sauce mirin blend, 1 tbsp (2 tbsp) sugar and 1/4 tsp (1/2 tsp) pepper. Stir to combine. Season with salt and pepper. Set aside.
- 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.
- Heat a large non-stick pan over medium. When hot, add sesame seeds to the dry pan. Toast for 3-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
- Transfer to a plate.
- Reheat the same pan over medium-high.
- When hot, add beef mixture and carrots. Cook for 10-12 min, breaking up beef into smaller pieces, until no pink remains.** Carefully drain and discard excess fat.
- Add remaining soy sauce mirin blend and half the sesame oil. Remove from heat.
- Meanwhile, in a medium non-stick pan, heat 1 tbsp (2 tbsp) butter over medium.
- When hot, crack in eggs. Season with salt and pepper. Pan-fry for 2-3 min, covered, until egg whites are set.** (NOTE: Yolks will still be runny. Pan-fry eggs using oil instead of butter, if you like.)
- To the rice, add remaining sesame oil, half the sesame seeds and green onion greens. Fluff with a fork. Season with salt.
- Divide rice between bowls. Top with beef-carrot mixture, remaining sesame seeds and remaining green onions.
- Top with eggs and kimchi.
- Serve seaweed sheets on the side. (TIP: Mix everything together and spoon on top of seaweed sheets!)
940
kcal
Calories
43
g
Fat
14
g
Saturated Fat
99
g
Carbohydrate
19
g
Sugar
6
g
Dietary Fiber
41
g
Protein
290
mg
Cholesterol
1490
mg
Sodium
1.5
g
Trans Fat
1000
mg
Potassium
200
mg
Calcium
5.5
mg
Iron
