avec riz au jasmin et legumes
Dans ces riches bols de bœuf, le duo de sauce aux huîtres et de sauce au chili doux explose de saveurs! Vous prenez une photo pour Insta? #AjoutezUnCoco!
Allergens
Utensils
Tags
Bœuf haché
250 g
Riz au jasmin
0.75 cup
Poivron
1 unit(s)
Oignon vert
1 unit(s)
Sauce au chili doux
2 tbsp
Concentré de bouillon de miso
1 unit(s)
Mayonnaise
2 tbsp
Bok choy de Shanghai
2 unit(s)
Mélange mirin-soya
4 tbsp
Sel d'ail
1 tsp
Huile
1 tbsp
Poivre
0.125 tsp
Beurre non salé
1 tbsp
Sel
0.06 tsp
- Using a strainer, rinse rice until water runs clear.
- Once boiling, add rice and half the garlic salt to the pot. Stir to combine.
- Reduce heat to medium-low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)
- Remove from heat. Set aside, still covered.
- Meanwhile, core, then cut pepper into 1/2-inch pieces.
- Separate bok choy leaves, then cut into 1-inch pieces. Using a strainer, rinse chopped bok choy to wash away any hidden dirt!
- Keep bok choy stems and leaves separate.
- Thinly slice green onion.
- Combine mayo and 1 tsp (2 tsp) soy sauce mirin blend in a small bowl.
- Combine sweet chili sauce, broth concentrate and remaining soy sauce mirin blend in a medium bowl.
- Heat a large non-stick pan over medium-high heat.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then peppers and bok choy stems. Cook, stirring occasionally, until peppers start to soften, 2-3 min.
- Add bok choy leaves. Cook, stirring often, until veggies are tender, 2-3 min.
- Remove from heat, then season with remaining garlic salt and pepper. Transfer to a plate, then cover to keep warm.
- Reheat the same pan over medium-high.
- 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.
- Reduce heat to medium, then add sauce mixture. Cook, stirring often, until heated through and thickened slightly, 1-2 min.
- Season with pepper.
- Fluff rice with a fork, then stir in half the green onions and 1 tbsp (2 tbsp) butter.
- Divide rice between bowls. Top with veggies, beef, any sauce from the pan and fried eggs, if using.
- Top with mayo and remaining green onions.
- If desired, while beef cooks, heat a medium non-stick pan over medium-low heat.
- When the pan is hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted.
- Crack in 2 eggs (4 eggs for 4 ppl). Season with salt and pepper.
- Pan-fry, covered, until egg whites have set, 2-3 min.** (NOTE: Yolks will still be runny.)
870
kcal
Calories
41
g
Fat
13
g
Saturated Fat
92
g
Carbohydrate
17
g
Sugar
3
g
Dietary Fiber
33
g
Protein
100
mg
Cholesterol
1920
mg
Sodium
1
g
Trans Fat
850
mg
Potassium
150
mg
Calcium
5.5
mg
Iron
avec Beyond Meat®, courgettes et carottes
