avec concombres marinés et œufs frits au sésame
Ingrédients : Bifteck émincé • Riz calrose • Concombre • Oignon jaune • Carottes • Œuf de catégorie A • 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) • Pois mange-tout • Concentré de bouillon de bœuf (bouillon de bœuf, sucres (maltodextrine, sucre), graisse de bœuf, sel, arôme naturel, extrait de levure, gomme xanthane) • Vinaigre de riz (vinaigre de riz, sucre, sel) • Graines de sésame noir • Oignon vert.
Allergens
Utensils
Tags
Bœuf émincé
285 g
Mélange mirin-soya
4 tbsp
Oignon jaune
1 unit(s)
Green Onion
2 unit(s)
Vinaigre de riz assaisonné
1 tbsp
Concentré de bouillon de bœuf
2 unit(s)
Riz collant
0.75 cup
Œuf
2 unit(s)
Mini concombres
2 unit(s)
Carotte, en juliennes
113 g
Pois mange-tout
56 g
Graines de sésame noir
7 g
Sucre*
2 tbsp
Huile*
0.5 tbsp
Sel*
0.33 tsp
Butter*
1 tbsp
- Wash and dry all produce.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) 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 13-15 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.
- Cut cucumbers into 1/4-inch rounds.
- To a medium microwaveable bowl, add vinegar, 2 tbsp (4 tbsp) water, 1 tbsp (2 tbsp) sugar and a pinch of salt. (NOTE: This is your pickling liquid.) Microwave in 15 sec increments, stirring between each, until sugar dissolves. Add cucumbers, then stir to combine.
- Peel, then cut yellow onion into 1/4-inch pieces.
- Thinly slice green onions.
- Trim, then halve snow peas.
- Line a plate with paper towels.
- Snip off one corner of beef package. Carefully drain and discard liquid. Transfer beef to the prepared plate.
- Using tongs or a fork, separate layers of beef. Pat beef with paper towels to dry.
- To another medium bowl, add beef, yellow onions, 1 tbsp (2 tbsp) sugar and half the soy sauce mirin blend. Season with salt and pepper. Toss to coat. Set aside.
- Heat a large non-stick pan over high.
- When hot, add 1/2 tbsp (1 tbsp) oil and beef. Cook for 3-4 min, stirring occasionally and separating beef as needed, until beef is browned.**
- Add remaining soy sauce mirin blend, beef broth concentrate, snow peas, carrots and 1/2 cup (1 cup) water. Bring to a simmer over medium. Cook for 4-5 min, stirring occasionally, until slightly reduced.
- Remove from heat.
- In a medium non-stick pan (use a large pan for 4 servings), melt 1 tbsp (2 tbsp) butter over medium.
- Crack eggs into the pan, then sprinkle with sesame seeds. Season with salt and pepper. Pan-fry 2-3 min, covered, until egg whites are set. (NOTE: Yolks will still be runny.)
- Season rice with salt, then fluff with a fork.
- Divide rice between bowls.
- Divide beef over top of rice and spoon sauce from the pan over top.
- Divide eggs over top of beef.
- Sprinkle with green onions.
- Served pickled cucumbers on the side.
830
kcal
Calories
24
g
Fat
9
g
Saturated Fat
104
g
Carbohydrate
28
g
Sugar
5
g
Dietary Fiber
48
g
Protein
295
mg
Cholesterol
1830
mg
Sodium
0.4
g
Trans Fat
1050
mg
Potassium
175
mg
Calcium
5.5
mg
Iron
