Sesame Beef Stir-Fry
with Fried Eggs and Cilantro Rice
Ingredients: Ground beef • Carrot • Sweet bell pepper • Jasmine rice • Shanghai bok choy • Grade A egg • Sweet chili sauce (sugars (sugar, glucose), water, modified corn starch, apple cider vinegar, vinegar, chili peppers, salt, ginger, dehydrated red bell pepper, spices, dried garlic, crushed chilies, soybean oil, natural flavour, xanthan gum, acetic acid, citric acid, canola oil, paprika oleoresin, natural paprika flavour, caramel, potassium sorbate, sodium benzoate, calcium disodium EDTA) • Asian sesame spice blend (sesame) (sesame seed, garlic powder, onion powder, spices, salt, orange peel, sugar, canola oil, silicon dioxide) • Beef broth concentrate (beef stock, sugars (maltodextrin, sugar), beef fat, salt, natural flavor, yeast extract, xanthan gum) • Cornstarch • Cilantro.
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
2 unit(s)
Egg
(Contains: Egg)
¾ cup
Jasmine Rice
(Contains: Fish, Mustard, Sesame, Soy, Sulphites, Peanuts, Milk, Tree nuts, Egg, Crustaceans, Wheat, May contain traces of allergens)
4.5 g
Cornstarch
(Contains: Soy, Sesame, Fish, Milk, Egg, Mustard, Triticale, Sulphites, Crustaceans, Wheat, Tree nuts, Peanuts, May contain traces of allergens)
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Carrot
1 unit(s)
Shanghai Bok Choy
7 g
Cilantro
2 tbsp
Sweet Chili Sauce
(Contains: Tree nuts, Wheat, Fish, Sulphites, Soy, Milk, Gluten, Sesame, Crustaceans, Egg, Mustard, May contain traces of allergens)
1 unit(s)
Beef Broth Concentrate
11 g
Asian Sesame Blend
(Contains: Wheat, Milk, Mustard, Peanuts, Soy, Sulphites, Tree nuts, May contain traces of allergens, Sesame)
Not included in your delivery
1 tsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, 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.
- Meanwhile, core, then cut pepper into 1/4-inch pieces.
- Cut bok choy into 1/2-inch pieces. Rinse bok choy leaves to wash away any dirt.
- Peel, then halve carrot lengthwise. Cut into 1/4-inch half-moons.
- Roughly chop cilantro.
- In a medium bowl, whisk together broth concentrate, sweet chili sauce, half the cornstarch (use all for 4 servings) and 1/4 cup (1/2 cup) cold water.
- Heat a large non-stick pan over medium-high.
- When hot, add beef and carrots to the dry pan. Cook for 3-5 min, breaking up beef into smaller pieces, until no pink remains.**
- Carefully drain and discard excess fat.
- Add Asian Sesame Blend and prepared sauce (from step 2). Cook for 1-2 min, stirring often, until sauce thickens.
- To the same pan, add peppers and bok choy. Cook for 3-4 min, stirring occasionally, until veggies are tender-crisp. Season with salt and pepper.
- Meanwhile, heat a medium non-stick pan over medium,
- When hot, add 1 tsp (2 tsp) oil.
- Crack in eggs. Season with salt and pepper. Pan-fry 2-3 min, covered, until egg whites are set. (NOTE: Yolks will still be runny!)
- Fluff rice with a fork, then stir in half the cilantro.
- Divide rice between plates. Top with beef, veggies and fried eggs.
- Sprinkle remaining cilantro over top.
