Cal Smart Hoisin-Ginger Beef

Name: Cal Smart Hoisin-Ginger Beef with Savoury Rice and Stir-Fried Veggies
Total time: 25 min
Yield: 2
Cuisine: Asian
Ingredients: 250 g Ground Beef; ¾ cup Jasmine Rice; 113 g Sugar Snap Peas; 1 unit(s) Carrot; 1 tsp Garlic Salt; 1 unit(s) Green Onion; 30 g Ginger; 1 tbsp Chili-Garlic Sauce; 4 tbsp Hoisin Sauce; 1 unit(s) Miso Broth Concentrate; ½ tbsp Soy Sauce; 1 tsp Oil*; 0.13 tsp Pepper*; 0.06 tsp Salt*

with Savoury Rice and Stir-Fried Veggies

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This classic Southeast Asian-inspired combo of tender beef, savoury rice and spicy sauce is full of flavour but surprisingly light! Don't forget to drizzle sauce over every bite.

Calorie Smart (650kcal or less) is based on a per-serving calculation of the recipe's kilocalorie amount.

Tags:

Calorie Smart

•Quick

•Spicy

Allergens:

Senf

•Sesamzaad

•Soja

•Schwefeldioxide und Sulfite

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes

Cooking Time8 minutes

DifficultyMedium

Ingredients

serving amount

250 g

Ground Beef

¾ cup

Jasmine Rice

113 g

Sugar Snap Peas

1 unit(s)

Carrot

1 tsp

Garlic Salt

1 unit(s)

Green Onion

30 g

Ginger

1 tbsp

Chili-Garlic Sauce

4 tbsp

Hoisin Sauce

1 unit(s)

Miso Broth Concentrate

½ tbsp

Soy Sauce

Not included in your delivery

1 tsp

Oil*

0.13 tsp

Pepper*

0.06 tsp

Salt*

Nutrition Values

Calories710 kcal

Fat21 g

Saturated Fat7 g

Carbohydrate98 g

Sugar18 g

Dietary Fiber5 g

Protein33 g

Cholesterol75 mg

Sodium1660 mg

Trans Fat0.5 g

Potassium900 mg

Calcium75 mg

Iron6 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.

Utensils

•Strainer

•Medium Pot

•Measuring Cups

•Measuring Spoons

•Large Non-Stick Pan

Cooking Steps

Add miso broth concentrate, half the garlic salt and 1 cup (2 cups) water to a medium pot.
Cover and bring to a boil over high heat.
Meanwhile, using a strainer, rinse rice until water runs clear.
Add rice to the boiling broth, then reduce heat to low.
Cover and cook until rice is tender and liquid is absorbed, 14-16 min.
Remove from heat. Set aside, still covered.

Meanwhile, thinly slice green onions.
Peel, then halve carrot lengthwise, then cut into 1/4-inch half-moons.
Trim snap peas.
Peel, then mince or grate 1 tbsp (2 tbsp) ginger.

Meanwhile, heat a large non-stick pan over medium-high heat.
When hot, add 1/2 tsp (1 tsp) oil, then carrots and 2 tbsp (4 tbsp) water.
Cook, stirring occasionally, until carrots start to soften and water is absorbed, 3-4 min.
Add snap peas and season with salt and pepper.
Cook, stirring occasionally, until veggies are tender-crisp, 2-3 min.
Remove from heat. Transfer veggies to a plate, then cover to keep warm.

Reheat the same pan over medium-high.
When hot, add 1/2 tsp (1 tsp) oil, then beef. Season with remaining garlic salt and pepper.
Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.**