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Beef and Broccoli Stir Fry (Test1)

with rice and crispy shallots
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
540 kcal
Protein
: 
10g protein
Total
: 
30 minutes
Difficulty
: 
Medium
Allergens:
  • Mustard
  • Sesame
  • Soy
  • Wheat
  • Crustaceans
  • Egg
  • Fish
  • Gluten
  • Milk
  • Sulphites
  • Wheat
  • May contain traces of allergens
  • Mustard
  • Sesame
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

250 g

Ground Beef

¾ cup

Jasmine Rice

1 unit(s)

Sweet Bell Pepper

4 tbsp

Hoisin Sauce

(Contains: Mustard, Sesame, Soy May be present: Crustaceans, Egg, Fish, Gluten, Milk, Sulphites, Wheat)

28 g

Crispy Shallots

(Contains: Wheat May be present: Gluten)

2 unit(s)

Green Onion

113 g

Bok Choy, chopped

1 unit(s)

Garlic, cloves

227 g

Broccoli

2 tbsp

Soy Sauce

(Contains: Soy, Wheat May be present: Crustaceans, Egg, Fish, Milk, Sulphites, Mustard, Sesame)

Not included in your delivery

0.13 tsp

Pepper*

1.5 tbsp

Oil*

0.13 tsp

Salt*

Calories540 kcal
Fat16 g
Saturated Fat5 g
Carbohydrate94 g
Sugar17 g
Dietary Fiber5 g
Protein10 g
Sodium780 mg
Potassium700 mg
Calcium100 mg
Iron2.3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Small Bowl
•Measuring Spoons
•Medium Pot
•Measuring Cups
•Large Non-Stick Pan

Cooking Steps

1
  • Core, then cut pepper into 1/4-inch pieces.
  • Cut broccoli into bite-sized pieces.
  • Peel, then mince or grate garlic.
  • Thinly slice green onions.
  • Add soy sauce, hoisin, half the green onions and 1 tbsp water (dbl for 4 ppl) to a small bowl. Season with pepper, then stir to combine. Set aside.
2
  • Add 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) to a medium pot.
  • Cover and bring to a boil over high heat.
  • Once boiling, add rice, then reduce heat to low.
  • Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
  • Remove the pot from heat. Set aside, still covered.
3
  • Heat a large non-stick pan over medium-high heat.
  • When hot, add 1/2 tbsp oil (dbl for 4 ppl), then broccoli. Cook, stirring occasionally, until starting to soften, 3-4 min.
  • Add peppers and bok choy. Season with salt and pepper. Cook, stirring occasionally, until veggies are tender-crisp, 3-4 min.
  • Remove the pan from heat, then transfer veggies to a plate and cover to keep warm.
4
  • Re-heat non-stick pan over medium-high heat.
  • When hot, add 1/2 tbsp oil (dbl for 4 ppl), then beef.
  • Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.**
  • Carefully drain and discard excess fat. Add garlic and cook, stirring often, until fragrant, 1 min. Season with salt and pepper.
5
  • Add cooked veggies and sauce from the small bowl to the pan with the beef. Cook, stirring often until coated, 1-2 min.
6
  • Fluff rice with a fork, then stir in the remaining green onions.
  • Divide the rice between plates, then top with beef and veggie stirfry.
  • Sprinkle crispy shallots.

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