with Linguine and Veggies
Ingredients: Ground beef • Shanghai bok choy • Linguine (wheat) (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) • Sweet bell pepper • Red onion • Ginger sauce (soy, wheat) (water, sugars (brown sugar, glucose), vinegar, tomato paste, miso powder (fermented soybeans, salt), soy sauce (soybean, maltodextrin, salt), ginger, vegetable oil, modified corn starch, salt, garlic powder, spices, natural flavour (wheat, soy), xanthan gum, citric acid, potassium sorbate) • Honey garlic sauce (soy) (sugars (sugar, glucose, glucose-fructose, fancy molasses, honey), water, modified corn starch, vinegar, salt, hydrolyzed soy protein, dried garlic, xanthan gum, lactic acid, citric acid, caramel, potassium sorbate, sodium benzoate) • Peanut butter (peanut) (peanuts, sugar (sugar, cane sugar, corn maltodextrin), soybean oil, hydrogenated vegetable oil (cotton seed oil, rapeseed oil), palm oil, salt, mono- and diglycerides) • Peanuts • Beef stock powder (soy, sulphites) (salt, sugars (dextrose, corn syrup solids, maltodextrin), hydrolyzed vegetable proteins (soy), palm oil, corn starch, dehydrated onion, caramel colour (sulphites), silicon dioxide, herbs, disodium inosinate, disodium guanylate, spice extracts, natural flavour) • Garlic salt (salt, garlic powder, silicon dioxide).
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Tags
Ground Beef
250 g
Linguine
170 g
Sweet Bell Pepper
1 unit(s)
Shanghai Bok Choy
2 unit(s)
Red Onion
0.5 unit(s)
Peanuts, chopped
28 g
Ginger Sauce
4 tbsp
Honey-Garlic Sauce
4 tbsp
Peanut Butter
2 unit(s)
Beef Stock Powder
7.5 g
Garlic Salt
4 g
Salt*
0.125 tsp
Pepper*
0.125 tsp
Butter*
1 tbsp
- Before starting, wash and dry all produce.
- Bring a large pot of salted water to a boil over high.
- Core, then cut pepper into 1/4-inch slices.
- Separate bok choy leaves, then cut into 1-inch pieces. (TIP: Rinse bok choy leaves to wash away any hidden dirt!)
- Peel, then cut half the onion (whole onion for 4 servings) into 1/4-inch slices.
- Heat a large non-stick pan over medium.
- When hot, add peanuts to the dry pan. (TIP: You can skip this step if you don't want to toast the peanuts.)
- Toast for 4-5 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
- Transfer peanuts to a plate.
- To a medium bowl, add peanut butter and 1/4 cup (1/2 cup) warm water. Whisk until smooth.
- Add ginger sauce, honey-garlic sauce and half the beef stock powder. Whisk to combine. Set aside.
- To the boiling water, add linguine. Cook for 10-13 min, until tender but still firm to the bite.
- Reserve 1/4 cup (1/2 cup) pasta water.
- Strain linguine, then return to the pot, off heat.
- Meanwhile, reheat the same pan (from step 2) over medium-high.
- When hot, add 1 tbsp (2 tbsp) butter, then swirl for 30 sec, until melted.
- Add onions, peppers, bok choy and 1 tbsp (2 tbsp) water. Season with pepper and half the garlic salt, then stir to combine.
- Cover and cook for 3-4 min, stirring occasionally, until tender-crisp.
- Remove from heat. Transfer veggies to a plate, then cover to keep warm.
- Carefully wipe the pan clean.
- Reheat the same pan over medium-high.
- When hot, add beef to the dry pan. Season with remaining garlic salt, remaining beef stock powder and pepper.
- Cook for 4-5 min, breaking up meat into smaller pieces, until no pink remains.**
- Add sauce mixture. Bring to a simmer.
- Cook for 1 min, stirring often, until sauce is warmed through and fragrant.
- To the pot with linguine, add meat mixture and veggies. Season with salt and pepper, then toss to combine.
- Cook for 1-2 min, stirring occasionally, until linguine and veggies are warmed through. (TIP: For a lighter sauce, add reserved pasta water, 1-2 tbsp at a time, until desired consistency is reached.)
- Divide linguine and any remaining sauce between bowls.
- Sprinkle peanuts over top.
1050
kcal
Calories
46
g
Fat
15
g
Saturated Fat
115
g
Carbohydrate
34
g
Sugar
9
g
Dietary Fiber
45
g
Protein
105
mg
Cholesterol
1970
mg
Sodium
1
g
Trans Fat
1200
mg
Potassium
200
mg
Calcium
7
mg
Iron
