Boulettes de bœuf au miel et à l'ail

Cuisiner en gros

Familiale

Nouveau

avec légumes sautés, riz à l'ail et noix de cajou grillées

15 min

Difficulté: 1/3

Chinoise

Ingrédients : Bœuf haché • Carottes • Poivron • Riz au jasmin • Sauce miel et ail (sucres (sucre, glucose, glucose-fructose, mélasse de fantaisie, miel), eau, fécule de maïs modifiée, vinaigre, sel, protéine de soya hydrolysée, ail séché, gomme xanthane, acide lactique, acide citrique, caramel, sorbate de potassium, benzoate de sodium) (soya) • Petits pois • Sauce soya (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) (soya, sulfites, blé) • Noix de cajou (noix de cajou, huile de soya et/ou canola) (noix de cajou) • Chapelure panko (farine de blé blanchie, levure, sucre, sel) (blé) • Oignon vert • Sel d'ail (sel, poudre d'ail, dioxyde de silicium).

Allergens

Triticale

Soya

Moutarde

Blé

Lait

Sulfites

Crustacés

Oeuf

Peut contenir des traces d’allergènes

Arachides

Sésame

Noix

Noix de cajou

Poisson

Gluten

Utensils

Papier sulfurisé

Plaque de cuisson

Cuillères à mesurer

Grande poêle antiadhésive

Casserole moyenne

Verre doseur

Passoire

Poêle antiadhésive moyenne

Tags

30-min-or-less

Familiale

Nouveau

Speciality

Ingrédients

Bœuf haché

500 g

Riz au jasmin

1.5 cup

Sauce miel et ail

8 tbsp

Poivron

2 unit(s)

Petits pois

113 g

Noix de cajou, hachées

56 g

Carotte

2 unit(s)

Chapelure panko

0.165 cup

Sauce soja

4 tbsp

Oignons verts

2 unit(s)

Sel d'ail

4 g

Huile

1 tbsp

Sel

1 tsp

Poivre

0.5 tsp

Beurre

1 tbsp

Preparation

Before starting, preheat the oven to 450°F. Wash and dry all produce.
To a medium pot, add 2 1/2 cups (5 cups) water and half the garlic salt. Cover and bring to a boil over high.
Using a strainer, rinse rice until water runs clear.
To the boiling water, add rice. Stir, then reduce heat to low. Cover and cook for 8-10 min, then add peas. Cook for 5-7 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.
Thinly slice green onions, keeping white and green parts separate.

Meanwhile, to a large bowl, add beef, green onion whites, remaining garlic salt and half the panko (use all for 4 servings). Season with salt and pepper, then combine.
Roll mixture into 12 (24) equal-sized meatballs.
On a parchment-lined baking sheet, arrange meatballs.
Bake in the top of the oven for 10-12 min, until golden and cooked through.**

Core, then cut pepper into 1/2-inch pieces.
Peel, then halve carrot lenthwise. Cut into 1/2-inch half-moons.
In a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium-high. When the pan is hot, add carrots and peppers. Cook for 5-7 mins, stirring frequently, until tender-crisp. Season with salt and pepper.
Transfer to a plate.

Heat a medium non-stick pan over medium.
When hot, add cashews to the dry pan. Toast for 3-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
Transfer to a plate.

Reheat the same pan (from step 4) over medium. Add honey-garlic sauce, soy sauce and 1 tbsp (2 tbsp) butter. Whisk to combine. Bring to a simmer and cook for 2-3 min, until slightly thickened.
Add meatballs and veggies to sauce. Stir to coat.