avec carottes et radis marinés
Voici une version repensée du sandwich traditionnel banh mi! Savoureux et rapide à préparer, ce repas contient tout ce que vous aimez de la recette traditionnelle, mais dans un bol copieux avec du riz au jasmin onctueux. La mayo à la sriracha, les légumes marinés et la viande dans une sauce juteuse s’agencent à merveille dans ce festin vietnamien!
Allergens
Utensils
Tags
Bœuf haché
250 g
Riz au jasmin
0.75 cup
Radis
3 unit(s)
Carotte, en juliennes
56 g
Graines de sésame
1 tbsp
Concentré de bouillon de miso
1 unit(s)
Sauce hoisin
4 tbsp
Spicy Mayo
4 tbsp
Vinaigre de riz assaisonné
1 tbsp
Coriandre
7 g
Huile
0.5 tbsp
Sel
0.313 tsp
Sucre
0.5 tbsp
- Add rice to the boiling water. Reduce heat to low.
- Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
- Remove from heat. Set aside, still covered.
- Meanwhile, roughly chop cilantro.
- Cut radishes into 1/4-inch rounds.
- Meanwhile, whisk together vinegar, 2 tbsp (4 tbsp) water, 1/8 tsp (1/4 tsp) salt and 1/2 tbsp (1 tbsp) sugar in a medium bowl.
- Add radishes and carrots, then toss to coat.
- Place in the fridge to pickle.
- Heat a large non-stick pan over medium-high heat.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then beef.
- Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.**
- Carefully drain and discard excess fat.
- Add hoisin sauce, miso broth concentrate and half the sesame seeds to the pan.
- Cook, stirring often, until beef is coated, 1-2 min.
- Drain pickled veggies and discard liquid.
- Fluff rice with a fork, then season with salt.
- Divide rice between bowls. Top with beef, pickled veggies and cilantro.
- Spoon spicy mayo over top, then sprinkle with remaining sesame seeds.
870
kcal
Calories
43
g
Fat
11
g
Saturated Fat
90
g
Carbohydrate
19
g
Sugar
3
g
Dietary Fiber
32
g
Protein
100
mg
Cholesterol
1380
mg
Sodium
1
g
Trans Fat
600
mg
Potassium
50
mg
Calcium
5
mg
Iron
avec Beyond Meat®, courgettes et carottes
