avec carottes et concombres marinés
Pour le repas de ce soir, nous nous sommes inspirés du fameux sandwich vietnamien et l’avons transformé en bol! Vous y trouverez toutes les saveurs que vous aimez : mayo épicée, légumes marinés, viande savoureuse, le tout dans un bol coloré!
Allergens
Utensils
Tags
Bœuf haché
250 g
Riz au jasmin
0.75 cup
Mini concombres
132 g
Carotte, en juliennes
56 g
Graines de sésame
1 tbsp
Sauce soja
1 tbsp
Sauce hoisin
4 tbsp
Sriracha
2 tsp
Mayonnaise
4 tbsp
Vinaigre de riz
1 tbsp
Coriandre
7 g
Sucre
0.5 tbsp
Huile
0.5 tbsp
Sel
0.25 tsp
Poivre
0.25 tsp
Before starting, wash and dry all produce. Bring 1 1/4 cups water (dbl for 4 ppl) to a boil in a covered medium pot. While water comes to a boil, roughly chop cilantro. Thinly slice cucumbers into 1/4-inch rounds. Combine mayo and sriracha in a small bowl and set aside.
Add the rice to the boiling water. Reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min.
Whisk together vinegar, 1/4 cup water and 1/2 tbsp sugar (dbl both for 4 ppl) in a medium bowl. Add cucumber and carrots and toss to coat. Set aside in the fridge.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then beef. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.\*\*
Using a slotted spoon carefully drain any excess fat. Add the hoisin-soy sauce blend and half the sesame seeds. Cook, stirring often until beef is coated,1-2 min.
Fluff rice with a fork, then season with salt. Drain liquid from pickled veggies. Divide rice between bowls. Top with beef, pickled veggies and cilantro. Spoon spicy mayo over top.
910
kcal
Calories
45
g
Fat
11
g
Saturated Fat
90
g
Carbohydrate
17
g
Sugar
2
g
Dietary Fiber
33
g
Protein
100
mg
Cholesterol
1610
mg
Sodium
avec quartiers de pommes de terre et sauce ranch
avec salade de boulgour tiède et sauce Baja
