avec riz au jasmin à la noix de coco
Ingrédients : Bœuf haché • Bok choy de Shanghai • Lait de coco (extrait de noix de coco, eau) • Poivron • Riz au jasmin • Beurre d’arachides (arachide) (arachides, sucre (sucre, sucre de canne, maltodextrine de maïs), huile de soja, huile végétale hydrogénée (huile de coton, huile de colza), huile de palme, sel, mono- et diglycérides) • Sauce au chili doux (sucres (sucre, glucose), eau, fécule de maïs modifiée, vinaigre de cidre de pomme, vinaigre, piments, sel, gingembre, poivron rouge déshydraté, épices, ail séché, piments broyés, huile de soya, arôme naturel, gomme xanthane, acide acétique, acide citrique, huile de canola, oléorésine de paprika, arôme naturel de paprika, caramel, sorbate de potassium, benzoate de sodium, EDTA calcique disodique) • Lime • 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) • Puree d'ail (ail, eau, huile de soja, acide citrique, acide phosphorique, gomme xanthane, sorbate de potassium, benzoate de sodium) • Mélange d’épices moo shu (soya, blé, sulfites) (poudre d'ail, sucre (maltodextrine), épices, sauce de soya en poudre [sauce de soya (graines de soya, blé, sel), maltodextrine, sel], sel, dioxyde de silicium).
Allergens
Tags
Bœuf haché
250 g
Sauce au chili doux
4 tbsp
Sauce soya
1 tbsp
Beurre d'arachides
4 unit(s)
Purée d’ail
1 tbsp
Poivron
1 unit(s)
Lait de coco
1 unit(s)
Riz au jasmin
0.75 cup
Lime
1 unit(s)
Bok choy de Shanghai
2 unit(s)
Mélange d'épices Moo Shu
9 g
Sucre*
0.75 tsp
Huile*
1 tbsp
Poivre*
0.125 tsp
Sel*
0.5 tsp
- Before starting, wash and dry all produce.
- Using a strainer, rinse rice until water runs clear.
- To a large pot, add 1/2 cup (3/4 cup) warm water and coconut milk. Bring to a simmer over high.
- Once simmering, add rice, 1/2 tsp (1 tsp) sugar and 1/4 tsp (1/2 tsp) salt. Stir, then reduce heat to low. Cover and cook for 14-16 min, until rice is tender and liquid is absorbed.
- 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.
- Zest lime, then cut lime into wedges (use same for 4 servings).
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then beef. Cook for 4-5 min, breaking up beef into smaller pieces, until no pink remains.**
- Carefully drain and discard excess fat.
- Season with salt and pepper, half the garlic puree and half the Moo Shu Spice Blend. Cook for 30 sec, stirring often, until fragrant.
- Meanwhile, to a large bowl, add soy sauce, sweet chili sauce, peanut butter, 1/4 tsp (1/2 tsp) sugar and 3/4 cup (1 1/2 cups) hot water.
- Into the bowl, squeeze the juice of one lime wedge (2 wedges for 4 servings), then whisk until combined and smooth.
- To the bowl with sauce, transfer cooked beef.
- Heat the same pan (from step 3) over medium-high.
- Add 1/2 tbsp (1 tbsp) oil, then peppers. Cook for 2-3 min, stirring occasionally, until softened slightly.
- Add bok choy. Cook for 1-2 min, stirring often, until lightly wilted. Season with salt and pepper.
- Add remaining garlic puree and remaining Moo Shu Spice blend. Cook for 1 min, stirring often, until fragrant.
- Add beef and sauce. Bring to a simmer.
- Once simmering, cook for 2-3 min, stirring occasionally, until veggies are tender. Season with salt and pepper.
- Add lime zest to coconut rice, then season with salt, if you like. Fluff with a fork.
- Divide coconut rice between bowls. Top with veggies and beef.
- Squeeze a lime wedge over top.
If you've opted to get beef, cook in the same way the recipe instructs you to cook pork.**
1140
kcal
Calories
63
g
Fat
27
g
Saturated Fat
106
g
Carbohydrate
26
g
Sugar
8
g
Dietary Fiber
41
g
Protein
80
mg
Cholesterol
1810
mg
Sodium
0.5
g
Trans Fat
1350
mg
Potassium
200
mg
Calcium
8
mg
Iron
