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
Bœuf haché
250 g
Riz au jasmin
0.75 cup
Mini concombres
66 g
Carotte, en juliennes
56 g
Graines de sésame
1 tbsp
Sriracha
2 tsp
Mayonnaise
4 tbsp
Vinaigre de riz
1 tbsp
Mélange hoisin-soya
4 tbsp
Coriandre
7 g
Huile
Sel
Poivre
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 the water boils, roughly chop the cilantro. Thinly slice the cucumber into 1/4-inch rounds. Combine the 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 the vinegar, 1/4 cup water and 1/2 tbsp sugar (dbl both for 4ppl) in a medium bowl. Add the cucumber and carrots and toss to coat. Set aside in the fridge.
Heat a large non-stick pan over medium-high heat. When pan is 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 transfer the cooked beef to a plate and discard the extra fat. Return the beef to the pan and add the hoisin-soy sauce blend and half the sesame seeds to the pan with the beef. Cook, stirring often until beef is coated,1-2 min.
Fluff the rice with a fork and season with salt. Drain the liquid from the pickled veggies. Divide the rice between plates. Top with the beef, pickled veggies and cilantro. Spoon over the spicy mayo.
3682
kJ
Energy (kJ)
880
kcal
Calories
46
g
Fat
11
g
Saturated Fat
83
g
Carbohydrate
13
g
Sugar
4
g
Dietary Fiber
33
g
Protein
100
mg
Cholesterol
1230
mg
Sodium
