avec légumes sautés, riz à l'ail et noix de cajou grillées
Ingrédients: Bœuf haché • Carotte • Poivron • Riz au jasmin • Sauce miel et ail (soya) (sucres (sucre, glucose, glucose-fructose, mélasse de fantaisie, miel), eau, fécule de maïs modifiée, vinaigre, sel, protéine de soya hydrolysée, ail séché, gomme xanthane, acide lactique, acide citrique, caramel, sorbate de potassium, benzoate de sodium) • Petits pois • 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) • Noix de cajou • Chapelure panko (wheat) (wheat flour, sugar, yeast, salt) • Oignon vert • Sel d'ail (sel, poudre d'ail, dioxyde de silicium).
Allergens
Utensils
Tags
Bœuf haché
500 g
Riz au jasmin
1.5 cup
Sauce miel et ail
8 tbsp
Poivron
2 unit(s)
Petits pois
113 g
Noix de cajou, hachées
56 g
Carotte
2 unit(s)
Chapelure panko
0.33 cup
Sauce soya
4 tbsp
Green Onion
2 unit(s)
Sel d’ail
4 g
Huile*
1 tbsp
Sel*
1 tsp
Poivre*
0.5 tsp
Butter*
1 tbsp
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- To a medium pot, add 2 1/2 cups (5 cups) water and half the garlic salt. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, add rice. Stir, then reduce heat to low. Cover and cook for 8-10 min, then add peas. Cook for 5-7 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.
- Thinly slice green onions, keeping white and green parts separate.
- Meanwhile, to a large bowl, add beef, green onion whites, remaining garlic salt and half the panko (use all for 4 servings). Season with salt and pepper, then combine.
- Roll mixture into 12 (24) equal-sized meatballs.
- On a parchment-lined baking sheet, arrange meatballs.
- Bake in the top of the oven for 10-12 min, until golden and cooked through.**
- Core, then cut pepper into 1/2-inch pieces.
- Peel, then halve carrots lenthwise. Cut into 1/2-inch half-moons.
- In a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium-high. When the pan is hot, add carrots and peppers. Cook for 5-7 min, stirring frequently, until tender-crisp. Season with salt and pepper.
- Transfer to a plate.
- Heat a medium non-stick pan over medium.
- When hot, add cashews to the dry pan. Toast for 3-4 min, stirring often, until golden. (TIP: Keep your eye on cashews, so they don't burn!)
- Transfer to a plate.
- Reheat the same pan over medium. Add honey-garlic sauce, soy sauce and 1 tbsp (2 tbsp) butter. Whisk to combine. Bring to a simmer and cook for 2-3 min, until slightly thickened.
- Add meatballs and veggies to sauce. Stir to coat.
- Fluff rice and divide between plates.
- Divide meatballs and veggies between plates.
- Top meatballs with any remaining sauce from the pan.
- Sprinkle cashews and remaining green onions over top.
1760
kcal
Calories
65
g
Fat
22
g
Saturated Fat
227
g
Carbohydrate
54
g
Sugar
11
g
Dietary Fiber
70
g
Protein
175
mg
Cholesterol
3840
mg
Sodium
1.5
g
Trans Fat
1900
mg
Potassium
150
mg
Calcium
11
mg
Iron
