avec riz à l'ail et légumes verts
La sauce aux piments et à l’ail ajoute du mordant à ce généreux bol de bœuf. Vous prenez une photo pour Insta? #AjoutezUnCoco!
Allergens
Utensils
Tags
Bœuf haché
250 g
Riz basmati
0.75 cup
Bok choy de Shanghai
226 g
Haricots verts
170 g
Oignons verts
2 unit
Purée d’ail
1 tbsp
Sauce aux piments et à l’ail
1 tsp
Sauce au chili doux
2 tbsp
Sauce hoisin
0.25 cup
Huile
1.5 tbsp
Sel
0.125 tsp
Sauce soja
1 tbsp
Poivre
0.125 tsp
Before starting, wash and dry all produce. Heat Guide for Step 2 (dbl for 4 ppl): 1/2 tsp mild, 1 tsp medium and 1 1/2 tsp spicy! Heat a medium pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then rice and half the garlic puree. Cook, stirring often, until fragrant, 2-3 min. Add 1 1/4 cups water (dbl for 4 ppl) and bring to a boil over high heat. Once boiling, 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.
While rice cooks, trim, then cut green beans into 1-inch pieces. Cut bok choy into 1-inch pieces. Thinly slice green onions. Stir together hoisin sauce, soy sauce, sweet chili sauce and 1 tsp chili garlic sauce in a medium bowl. (NOTE: Reference heat guide.) Set aside.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then green beans. Cook, stirring occasionally, until starting to soften, 2-3 min. Add bok choy, then season with salt and pepper. Cook, stirring occasionally, until veggies are tender-crisp, 2-3 min. Remove the pan from heat. Transfer veggies to a plate and cover to keep warm.
Heat the same pan over medium-high. 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. Reduce heat to medium, then add remaining garlic puree and hoisin-soy mixture. Cook, stirring often, until heated through, 1-2 min. Season with pepper, to taste.
Fluff rice with a fork. Season with salt, then stir in half the green onions. Divide garlic rice between bowls. Top with veggies, beef and fried eggs, if using. Sprinkle remaining green onions over top.
If desired, while beef cooks, heat a medium non-stick pan over medium-low heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl pan until melted. Crack in two eggs (dbl for 4 ppl). Season with salt and pepper. Pan-fry covered until egg whites have set, 2-3 min.** (NOTE: The yolks will still be runny!)
790
kcal
Calories
30
g
Fat
9
g
Saturated Fat
96
g
Carbohydrate
24
g
Sugar
5
g
Dietary Fiber
36
g
Protein
75
mg
Cholesterol
1220
mg
Sodium
avec Beyond Meat®, courgettes et carottes