avec carottes et concombres marinés
Ingrédients : Bœuf haché • Riz au jasmin • Sauce hoisin (sucres (sucre, glucose, mélasse de fantaisie), eau, pâte de tomates, sauce soya (soya, maltodextrine, sel), vinaigre, amidon de maïs modifié, vinaigre de riz, tahini (sésame), sel, huile de soya, huile de sésame, moutarde, poudre d'ail, poudre d'oignon, épices, arôme naturel, gomme xanthane, acide citrique, caramel, sorbate de potassium, benzoate de sodium) (soya, sésame, moutarde) • Concombre • Mayo épicée (huile végétale, piments forts, jaune d'oeuf congelé, sucres (sucre, glucose), eau, vinaigre, sel, ail, jus de citron concentré, moutarde, gomme de xanthane, acide acétique, acide citrique, caramel, benzoate de sodium, sorbate de potassium, EDTA de calcium disodique) (œuf, moutarde) • Carottes • Vinaigre de riz (vinaigre de riz, sucre, sel) • Huile de sésame • Concentré de bouillon de miso (sucres (maltodextrine, glucose), eau, fève de soya, riz, sel, alcool) (soya) • Graines de sésame • Oignon vert.
Allergens
Utensils
Tags
Bœuf haché
250 g
Riz au jasmin
0.75 cup
Mini concombres
1 unit(s)
Carotte, en juliennes
56 g
Graines de sésame
9 g
Concentré de bouillon de miso
1 unit(s)
Sauce hoisin
4 tbsp
Spicy Mayo
4 tbsp
Vinaigre de riz assaisonné
1 tbsp
Oignons verts
2 unit(s)
Huile de sésame
1 tbsp
Sel
0.31 tsp
Sucre
0.5 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.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice. 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.
- Meanwhile, thinly slice green onions.
- Cut cucumber into 1/4-inch rounds.
- In a medium bowl, whisk together vinegar, 2 tbsp (4 tbsp) water, 1/8 tsp (1/4 tsp) salt and 1/2 tbsp (1 tbsp) sugar.
- Add cucumber and carrots, then toss to coat.
- Place in the fridge to pickle.
- Meanwhile, heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) sesame oil, then beef.
- Cook for 4-5 min, breaking up beef into smaller pieces, until no pink remains.**
- Carefully drain and discard excess fat.
- To the pan, add hoisin sauce, miso broth concentrate and half the sesame seeds.
- Cook for 1-2 min, stirring often, until beef is coated.
- Drain pickled veggies and discard liquid.
- To the rice, add remaining sesame oil. Fluff rice with a fork and season with salt, if you like.
- Divide rice between bowls. Top with beef, pickled veggies and green onions.
- Spoon spicy mayo over top, then sprinkle with remaining sesame seeds.
910
kcal
Calories
47
g
Fat
11
g
Saturated Fat
89
g
Carbohydrate
19
g
Sugar
3
g
Dietary Fiber
32
g
Protein
100
mg
Cholesterol
1490
mg
Sodium
1
g
Trans Fat
650
mg
Potassium
50
mg
Calcium
4.5
mg
Iron
avec salade de chou et riz au gingembre et au sésame
avec salade de chou et riz au gingembre et au sésame