Boulettes de bœuf et de porc avec sauce aux prunes à l’asiatique

Nouveau

Familiale

Riche en protéines

avec brocoli et poivrons

7 min

Difficulté: 2/3

Chinoise

Ingrédients : Mélange de bœuf et de porc hachés (bœuf, porc) • Brocoli • Poivron • Riz au jasmin • Sauce aux prunes (eau, sucres (sucre, jus de prune concentré), vinaigre, citrouille, amidon de maïs modifié, huile de soya, ail, piments, sel, huile de canola, jus de citron concentré, extrait d'épices, gomme xanthane, acide acétique, acide citrique, sorbate de potassium, benzoate de sodium) • Chapelure panko (blé) (farine de blé, sucre, levure, sel) • Purée de gingembre et d’ail (ail, eau, gingembre, huile de soya, épices, acide citrique, gomme xanthane, sorbate de potassium) • 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) • Vinaigre de vin rouge • Huile de sésame.

Allergens

Soya

Moutarde

Blé

Lait

Sulfites

Crustacés

Oeuf

Peut contenir des traces d’allergènes

Arachides

Sésame

Noix

Poisson

Gluten

Tags

30-min-or-less

Familiale

Riche en protéines

Pan-asian-plates

Noodle-stir-fry

Ingrédients

Mélange de bœuf et de porc hachés

250 g

Riz au jasmin

0.75 cup

Brocoli

227 g

Poivron

1 unit(s)

Chapelure panko

0.165 cup

Sauce aux prunes

0.5 cup

Purée de gingembre et d’ail

2 tbsp

Sauce soja

2 tbsp

Vinaigre de vin rouge

1 tbsp

Huile de sésame

1 tbsp

Huile

0.5 tbsp

Sel

0.375 tsp

Poivre

0.125 tsp

Preparation

Before starting, preheat the oven to 450˚F. 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, in a large bowl, combine beef and pork mix, half the panko (use all for 4 servings), half the sesame oil and half the soy sauce. Season with salt and pepper, then combine.
Roll mixture into 8 (16) equal-sized meatballs.

On a parchment-lined baking sheet, arrange meatballs.
Roast in the middle of the oven for 12-14 min, or until browned and cooked through.**

Meanwhile, cut broccoli into bite-sized pieces.
Core, then cut pepper into 1/2-inch pieces.
In a medium bowl, combine plum sauce, ginger-garlic puree, vinegar, remaining soy sauce and 3/4 cup (1 1/2 cups) water. Season with salt and pepper.

When meatballs are almost done, heat a large non-stick pan over medium-high.
When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then broccoli, peppers and 3 tbsp (6 tbsp) water. Cook for 4-5 min, covered, stirring occasionally, until veggies are tender-crisp and water has evaporated.
Remove from heat and transfer veggies to a plate.
Reduce heat to medium.
To the pan over medium, add prepared sauce mixture (from step 4). Cook for 1-2 min, stirring occasionally, until sauce has thickened slightly.