Teriyaki Beef Meatball Stir-Fry
with Veggies and Jasmine Rice- Soy
- Wheat
- Sesame
- Sulphites
- Egg
- Sesame
- Wheat
- Gluten
- Sulphites
- Fish
- Milk
- Crustaceans
- Mustard
- May contain traces of allergens
- Peanuts
- Soy
- Tree nuts
- Triticale
Ingredients: Ground beef • Broccoli • Carrot • Jasmine rice • Red onion • Teriyaki sauce (soy, sesame, sulphites, wheat) (water, sugars (glucose-fructose, sugar, blackstrap molasses), tomato paste, hydrolyzed soy protein, soy sauce (water, wheat, soybeans, salt, sodium benzoate), soybean oil, white vinegar, modified corn starch, salt, red wine vinegar, caramel colour (sulphites), sesame oil, tamarind extract, natural flavour, spice, xanthan gum, garlic powder, citric acid, sodium benzoate) • Honey • Crispy shallots (wheat) (onion, palm oil, wheat flour, salt) • Garlic puree (garlic, water, soybean oil, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Asian sesame spice blend (sesame) (sesame seed, garlic powder, onion powder, spices, salt, orange peel, sugar, canola oil, silicon dioxide) • Cornstarch.
Ingredients
250 g
Ground Beef
227 g
Broccoli
4 tbsp
Teriyaki Sauce
(Contains: Soy, Wheat, Sesame, Sulphites May be present: Egg, Sesame, Wheat, Gluten, Sulphites, Fish, Milk, Crustaceans, Mustard)
28 g
Crispy Shallots
(Contains: Wheat May be present: Gluten)
11 g
Asian Sesame Blend
(Contains: Sesame May be present: Wheat, Milk, Mustard, Peanuts, Soy, Sulphites, Tree nuts)
4.5 g
Cornstarch
(May be present: Soy, Sesame, Fish, Milk, Egg, Mustard, Triticale, Sulphites, Crustaceans, Wheat, Tree nuts, Peanuts)
2 unit(s)
Honey
1 tbsp
Garlic Puree
(May be present: Wheat, Crustaceans, Fish, Mustard, Gluten, Sesame, Sulphites, Soy, Milk, Tree nuts, Egg)
¾ cup
Jasmine Rice
(May be present: Fish, Mustard, Sesame, Soy, Sulphites, Peanuts, Milk, Tree nuts, Egg, Crustaceans, Wheat)
1 unit(s)
Red Onion
1 unit(s)
Carrot
Not included in your delivery
1 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 425°F. 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, 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.
- To a large bowl, add beef, half the Asian Sesame Blend, half the garlic puree, 1 tbsp (2 tbsp) teriyaki sauce and half the crispy shallots. Season with 1/4 tsp (1/2 tsp) salt and pepper, then combine.
- Roll mixture into 8 (16) equal-sized meatballs.
- On a parchment-lined baking sheet, arrange meatballs.
- Roast in the middle of the oven 12-14 min, until golden and cooked through.**
- Meanwhile, cut broccoli into bite-sized pieces.
- Peel, then cut onion into 1-inch pieces.
- Peel, then cut carrot into 1/4-inch half-moons.
- To a medium bowl, add remaining teriyaki sauce, remaining garlic puree, honey, half the cornstarch (use all for 4 servings) and 1/4 cup (1/2 cup) water. Whisk to combine, then set aside.
- Heat a large non-stick pan over medium-high. When hot, add 1 tbsp (2 tbsp) water, then broccoli and carrots. Cook for 1-2 min, stirring constantly, until water evaporates and veggies begin to soften.
- Add 1 tbsp (2 tbsp) oil, then onions and remaining Asian Sesame Blend. Cook for 2-3 min, stirring often, until veggies are tender-crisp. Season with salt and pepper.
- Add sauce to the pan with veggies. Cook for 2-3 min, stirring occasionally, until cornstarch activates and sauce thickens.
- Remove from heat, then stir meatballs into the pan and coat with sauce.
- Fluff rice with a fork.
- Divide rice between plates.
- Top rice with teriyaki meatballs.
- Sprinkle with remaining crispy shallots.
