Maple-Soy Glazed Beef Patties
with Green Onion Rice
Maple and soy is an unbeatable sweet-savoury combo that is loved for good reason! We are creating a velvety sauce with the two to envelop ginger-y green-onion beef patties, this recipe is sure to become a hit in your household!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Ground Beef
¾ cup
Basmati Rice
(May contain traces of: Egg, Milk, Mustard, Peanuts, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy)
1 unit(s)
Sweet Bell Pepper
3 unit(s)
Shanghai Bok Choy
1 unit(s)
Green Onion
⅓ cup
Panko Breadcrumbs
(Contains: Wheat May contain traces of: Wheat, Gluten)
28 g
Crispy Shallots
(Contains: Wheat May contain traces of: Gluten)
2 tbsp
Soy Sauce
(Contains: Wheat, Soy, Sulphites May contain traces of: Egg, Milk, Mustard, Crustaceans, Fish, Sesame, Wheat, Sulphites, Soy, Gluten)
2 tbsp
Maple Syrup
9 g
Moo Shu Spice Blend
(Contains: Wheat, Soy, Sulphites May contain traces of: Milk, Mustard, Peanuts, Tree nuts, Sesame)
9 g
Cornstarch
(May contain traces of: Egg, Milk, Mustard, Peanuts, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy, Triticale)
Not included in your delivery
tbsp
Unsalted Butter*
(Contains: Milk)
tbsp
Oil*
tsp
Sugar*
tsp
Salt*
tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Add 1 1/4 cups (2 1/2 cups) water, 1 tbsp (2 tbsp) butter and 1/8 tsp (1/4 tsp) salt 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 from heat. Set aside, still covered.
- Core, then cut pepper into 1/4-inch slices.
- Halve bok choy, keeping wedges intact. (TIP: Rinse bok choy leaves to wash away any hidden dirt!)
- Thinly slice green onions keeping whites and greens separate.
- Combine maple syrup, soy sauce, corn starch and 1/4 cup (1/3 cup) water to a medium bowl. Whisk until smooth.
- Combine panko and 1 tbsp milk (2 tbsp) in a large bowl.
- Add beef, green onion whites, half the crispy shallots and half the Moo Shu spice blend to the bowl with panko mixture. Season with salt and pepper, then combine.
- Form mixture into 6 two-inch wide patties (12 patties for 4 ppl).
- Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) butter. Swirl pan until melted, 40 sec.
- Add peppers and bok choy. Season with salt, pepper, and remaining Moo Shu spice blend. Cook, stirring often until tender crisp, 3-4 min.
- Transfer to a plate and cover to keep warm.
- Wipe out pan.
- Reheat pan over medium heat.
- Add patties to the dry pan. Cook, flipping halfway until patties are browned and cooked through, 3-4 min per side.**
- Rewhisk sauce mixture, then add to pan. Flip patties to coat. Cook until sauce is warmed through and thickens slightly, 1-2 min.
- Fluff rice with fork, then stir in remaining green onions.
- Divide rice between plates/ bowls.
- Top with veggies and patties as well as any sauce from the pan.
- Sprinkle remaining crispy shallots overtop.
