avec bœuf, riz et légumes verts
Ce plat à base d’herbes, inspiré de la cuisine laotienne, est habituellement préparé avec de la viande, mais elle ne vous manquera pas dans cette recette! Mélangez tous les éléments dans chaque bouchée pour une expérience gustative complète! Ingrédients : Bœuf haché • Riz au jasmin • Mélange mirin-soya (mirin salé (glucose, extrait de riz fermenté, eau, sel), eau, sauce soya (graines de soya, maltodextrine, sel), sel, arôme naturel (levure autolysée), acide citrique, sorbate de potassium, benzoate de sodium) (soya) • Concombre • Limes • Mélange printanier (laitue multi-feuilles lolla rosa, laitue feuille de chêne rouge, laitue multi-feuilles rouge, laitue de chêne verte, laitue bally hoo tango) • Purée de gingembre et d’ail (ail, eau, gingembre, huile de soya, épices, acide citrique, gomme xanthane, sorbate de potassium) • Échalotes frites (oignon, huile de palme, farine de blé, sel) (blé) • Citronelle • Coriandre.
Allergens
Utensils
Tags
Bœuf haché
250 g
Riz au jasmin
0.75 cup
Mélange printanier
56 g
Mini concombres
1 unit(s)
Lime
0.5 unit(s)
Citronnelle
0.5 unit(s)
Mélange mirin-soja
4 tbsp
Purée de gingembre et d’ail
2 tbsp
Coriandre
7 g
Échalotes frites
14 g
Huile
2 tbsp
Sucre
1.25 tsp
Poivre
0.125 tsp
Sel
0.625 tsp
- Before starting, wash and dry all produce.
- To a medium pot, add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high heat.
- Meanwhile, using a strainer, rinse rice until water runs clear.
Add rice to the boiling water, then reduce heat to medium-low. Cover and cook for 12-14 min, until rice is tender and liquid is absorbed. (NOTE: Reduce heat to low if water is boiling over.) - Remove from heat. Set aside, still covered.
- Meanwhile, zest and juice half the lime. Cut any remaining lime into wedges.
- Halve cucumber lengthwise, then cut into 1/2-inch half-moons.
- Roughly chop cilantro.
- Trim the bottom of half the lemongrass (use all for 4 servings), then remove outer layer. Using a rolling pin or heavy pot, carefully smash lemongrass to split open, then finely chop.
- To a small bowl, combine lime zest, soy sauce mirin blend, ginger-garlic puree, 1/4 cup (1/2 cup) water and 1 tsp (2 tsp) sugar. Set aside.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then lemongrass and beef. Cook for 4- 6 min, breaking up beef and stirring often until beef is cooked through.**
- Add laap sauce. Reduce heat to medium. Season with salt and pepper. Cook for 1-2 min, stirring often until sauce reduces slightly.
- To a medium bowl, add 1/2 tbsp (1 tbsp) lime juice, 1 tbsp (2 tbsp) oil and 1/4 tsp (1/2 tsp) sugar. Season with salt and pepper, then whisk to combine.
- Add spring mix and cucumbers, then toss to combine.
- Fluff rice with a fork, then stir in half the cilantro.
- Divide rice between bowls. Top rice with salad, then spoon beef laap mixture over top.
- Sprinkle with half the crispy shallots (use all for 4 servings) and remaining cilantro.
- Squeeze a lime wedge over top, if you like.
If you've opted to get beef, heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then lemongrass and beef. Cook for 4-6 min, breaking up beef and stirring often until beef is cooked through.** Continue with the rest of the recipe as written.
750
kcal
Calories
34
g
Fat
11
g
Saturated Fat
83
g
Carbohydrate
8
g
Sugar
2
g
Dietary Fiber
31
g
Protein
75
mg
Cholesterol
1470
mg
Sodium
0.5
g
Trans Fat
550
mg
Potassium
50
mg
Calcium
5
mg
Iron
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