avec boulgour au sésame
Ingrédients: Bœuf haché • Courgette • Boulgour (blé) (semoule de blé dur) • Mayo épicée (œuf, moutarde) (huile végétale, piments forts, jaune d'oeuf congelé, sucres (sucre, glucose), eau, vinaigre, sel, ail, jus de citron concentré, moutarde, gomme de xanthane, acide acétique, acide citrique, caramel, benzoate de sodium, sorbate de potassium, EDTA de calcium disodique) • 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) • Huile de sésame • Cassonade • Graines de sésame • 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) • Fécule de maïs • Oignon vert.
Allergens
Tags
Bœuf haché
250 g
Boulgour
0.5 cup
Sauce soya
1 tbsp
Cassonade
0.5 tbsp
Huile de sésame
1 tbsp
Green Onion
1 unit(s)
Courgette
1 unit(s)
Mayo épicée
1 tbsp
Graines de sésame
9 g
Mélange d'épices Moo Shu
4.5 g
Fécule de maïs
4.5 g
Sel*
0.5 tsp
Poivre*
0.13 tsp
- Before starting, wash and dry all produce.
- Heat a medium pot over medium.
- When hot, add half the sesame oil and bulgur. Cook for 1 min, stirring often, until fragrant.
- Add 2/3 cup (1 cup) water and 1/2 tsp (1 tsp) salt. Cover and bring to a boil over high.
- Remove from heat. Let stand for 16-18 min, until bulgur is tender and liquid is absorbed.
- Meanwhile, cut zucchini into 1/2-inch half- moons.
- Thinly slice green onion.
- In a small bowl, whisk together soy sauce, 1/2 tbsp (1 tbsp) brown sugar, 1/2 tbsp (1 tbsp) cornstarch and 1/4 cup (1/2 cup) water. Set aside.
- Heat a large non-stick pan over medium. When hot, add sesame seeds to the dry pan. Toast for 3-4 min, stirring often, until fragrant. (TIP: Keep your eye on them so they don't burn.) Transfer to a plate.
- To the same pan, add remaining sesame oil, then zucchini. Cook for 3-4 min, stirring occasionally, until tender-crisp.
- Season with salt and pepper.
- Transfer to a plate.
- To the same pan, add beef and Moo Shu Spice Blend. Cook for 4-5 min, breaking up beef into smaller pieces, until no pink remains.**
- Carefully drain and discard excess fat.
- Add zucchini and soy mixture and cook for 1-2 min, stirring often, until sauce thickens and coats beef. Season with salt and pepper.
- Stir half the sesame seeds into bulgur and fluff with a fork.
- Divide bulgur between bowls.
- Top with beef-zucchini mixture.
- Drizzle half the spicy mayo (use all for 4 servings) over top.
- Sprinkle green onions and remaining sesame seeds over top.
620
kcal
Calories
33
g
Fat
9
g
Saturated Fat
50
g
Carbohydrate
6
g
Sugar
7
g
Dietary Fiber
34
g
Protein
80
mg
Cholesterol
1360
mg
Sodium
0.5
g
Trans Fat
900
mg
Potassium
75
mg
Calcium
4.5
mg
Iron
