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
Carotte, en juliennes
56 g
Graines de sésame
1 tbsp
Sauce soja
1 tbsp
Sauce hoisin
4 tbsp
Spicy Mayo
4 tbsp
Vinaigre de riz
1 tbsp
Coriandre
7 g
Sucre
0.5 tbsp
Huile
0.5 tbsp
Sel
0.313 tsp
Before starting, wash and dry all produce. Add 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat.Meanwhile, roughly chop cilantro. Cut radish into 1/4-inch rounds.
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 the pot from heat. Set aside, still covered.
Meanwhile, whisk together vinegar, 2 tbsp water, 1/8 tsp salt and 1/2 tbsp sugar (dbl all for 4 ppl) in a medium bowl. Add radish and carrots, then toss to coat. Place in the fridge to pickle.
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.**Carefully drain and discard excess fat.
Add hoisin sauce, soy sauce 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, to taste.Divide rice between bowls. Top with beef, pickled veggies and cilantro. Spoon spicy mayo over top, then sprinkle with remaining sesame seeds.
850
kcal
Calories
43
g
Fat
11
g
Saturated Fat
87
g
Carbohydrate
17
g
Sugar
2
g
Dietary Fiber
32
g
Protein
100
mg
Cholesterol
1590
mg
Sodium
avec Beyond Meat®, courgettes et carottes
