avec légumes marinés et sauce Nuoc Cham
Ingrédients : Bœuf haché • Riz au jasmin • Concombre • Lime • Sauce Nuoc Cham (anchois, soya) (eau, sucre, vinaigre de riz, jus de lime concentré, sauce de poisson en poudre (anchois fermentés, maltodextrine, sel), sel, ail, huile végétale, piments séchés, anchois salés, arôme naturel (soya), gomme xanthane, acide citrique, sorbate de potassium, benzoate de sodium) • Carotte • Sauce soya (soya, sulfites, blé) (eau, blé, fèves de soya, sel, protéines de soya hydrolysées, sucres (sucre, solides de glucose, mélasse, solides de sirop de maïs), agents d'assaisonnement, couleur caramel, extrait de réglisse, fécule de maïs modifiée, acide citrique, benzoate de sodium, propionate de sodium, sorbate de potassium, alcool) • Purée de gingembre et d’ail (ail, eau, gingembre, huile de soya, épices, acide citrique, gomme xanthane, sorbate de potassium) • Échalotes frites (blé) (oignon, huile de palme, farine de blé, sel) • Cassonade • Coriandre.
Allergens
Utensils
Tags
Bœuf haché
250 g
Riz au jasmin
0.75 cup
Mini concombres
1 unit(s)
Carotte, en juliennes
56 g
Lime
1 unit(s)
Coriandre
7 g
Échalotes frites
28 g
Nuoc cham
4 tbsp
Sauce soja
2 tbsp
Purée de gingembre et d’ail
2 tbsp
Cassonade
1 tbsp
Sel
0.188 tsp
Poivre
0.125 tsp
Huile
1 tbsp
Sucre
0.5 tsp
- Wash and dry all produce.
- 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.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice, then 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, zest, then juice lime.
- Thinly slice cucumber.
- Roughly chop cilantro.
- In a large bowl, whisk together half the nuoc cham, 1/2 tbsp (1 tbsp) lime juice, 1/2 tbsp (1 tbsp) oil and 1/2 tsp (1 tsp) sugar. Season with salt and pepper.
- Add cucumbers and carrots to marinade. Toss to combine.
- In a large non-stick pan, heat 1/2 tbsp (1 tbsp) oil over medium-high.
- When hot, add beef. Cook for 3-5 min, breaking up beef into smaller pieces, until no pink remains.**
- Carefully drain and discard excess fat.
- Add brown sugar. Cook for 2 min, stirring occasionally, until starting to caramelize.
- Add ginger-garlic puree and soy sauce. Cook for 1-2 min, stirring often, until fragrant and liquid evaporates.
- Remove from heat.
- Add remaining nuoc cham. Season with pepper, then stir to combine.
- Fluff rice with a fork, then stir in half the cilantro and 1/2 tsp (1 tsp) lime zest.
- Drain marinated veggies over a small bowl.
- Divide rice between bowls. Top with beef and marinated veggies. (TIP: Drizzle remaining marinade over top, if you like.)
- Sprinkle remaining cilantro and crispy shallots over top.
740
kcal
Calories
33
g
Fat
13
g
Saturated Fat
88
g
Carbohydrate
14
g
Sugar
3
g
Dietary Fiber
32
g
Protein
90
mg
Cholesterol
1360
mg
Sodium
0.5
g
Trans Fat
650
mg
Potassium
50
mg
Calcium
4
mg
Iron
avec légumes marinés et sauce Nuoc Cham
avec riz au beurre, maïs et mayo au gochujang