Gyudon-Inspired Ground Beef and Rice Bowl
Calories
:
840 kcalProtéines
:
38g protéinesDurée de préparation
:
25 minutesDifficulty
:
FacileAllergènes:
- Oeuf
- Soya
- Sésame
- Sulfites
- Sésame
- Blé
- Soya
- Lait
- Moutarde
- Arachides
- Poisson
- Oeuf
- Noix
- Crustacés
- Peut contenir des traces d’allergènes
- Gluten
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
quantité par portion
250 g
Bœuf haché
1 pièce(s)
Oignon jaune
¾ tasse(s)
Riz collant
(Peut contenir : Sulfites, Sésame, Blé, Soya, Lait, Moutarde, Arachides, Poisson, Oeuf, Noix, Crustacés)
1 pièce(s)
Miel
2 pièce(s)
Oignon vert
2 pièce(s)
Œuf
(Contient: Oeuf)
4 cs
Mélange mirin-soya
(Contient: Soya Peut contenir : Sulfites, Sésame, Blé, Lait, Moutarde, Poisson, Oeuf, Crustacés, Gluten)
113 g
Carotte, en juliennes
1 cs
Vinaigre de riz assaisonné
(Peut contenir : Sésame, Blé, Soya, Lait, Moutarde, Poisson, Oeuf, Noix)
7 g
Graines de sésame noir
(Contient: Sésame Peut contenir : Sulfites, Blé, Soya, Lait, Moutarde, Arachides, Poisson, Oeuf, Noix, Crustacés)
Pas inclus dans votre livraison
1 cs
Huile*
¼ cc
Sel*
0.13 cc
Poivre*
Instructions
1
- Before starting, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high.
Wash and dry all produce. - Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice, 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.
2
- Peel, then cut onions into 1/2-inch slices..
- Thinly slice green onions.
3
- Heat a large non-stick pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil, onions and 1/2 tbsp (1 tbsp) sugar. Cook for 5-6 min, stirring occasionally, until caramelized.
4
- To the same pan with onions, add beef and honey. Cook for 3-5 min, breaking up beef into smaller pieces, until no pink remains.** Carefully drain and discard excess fat.
- Add ponzu sauce, rice vinegar, carrots and 1/4 cup (1/2 cup) water. Bring to a simmer. Cook for 6-8 minutes, stirring occasionally, until thickened and coated.
5
- Meanwhile, 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.)
6
- Season rice with salt, then fluff with a fork.
- Divide beef mixture between bowls.
- Divide eggs over top of beef.
- Sprinkle with green onions.
