Sesame Meatballs in Black Bean Sauce
with Jasmine Rice and Snap Peas- Sesame
- Sulphites
- Soy
- Gluten
Black bean sauce is a staple of Chinese cooking! We've given ours a boost of extra flavour with ginger and garlic. You're going to love the variety of textures and flavours in this dish.
Ingredients
500 g
Ground Beef
2 tbsp
Sesame Seeds
(Contains: Sesame)
2 tsp
Sesame Oil
(Contains: Sesame)
12 g
Garlic
30 g
Ginger
4 unit
Green Onion
50 g
Shallot
1.5 cup
Jasmine Rice
227 g
Sugar Snap Peas
170 g
Carrot
1 tbsp
Cornstarch
(Contains: Sulphites)
6 tbsp
Black Bean Sauce
(Contains: Soy, Gluten)
2 tbsp
Honey
Not included in your delivery
¼ tsp
Salt*
1 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 450° (to bake meatballs). Start prepping when the oven comes up to temperature!
Wash and dry all produce.* In a medium pot, bring 2 1/2 cups water to a boil. Meanwhile, thinly slice green onions. Cut stems off sugar snap peas, if needed. Peel, then cut carrots in half, lengthwise, then into 1/4-inch thick half moons. Peel, then mince or grate garlic. Peel, then finely grate 1 tbsp ginger. Peel, then grate shallot.
To boiling water, add rice. Reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min. Meanwhile, heat a large non-stick pan over medium heat. When hot, add sesame seeds to the dry pan. Toast, stirring often, until golden-brown, 2-3 min. Transfer to a small bowl and set aside.
In a medium bowl, combine beef, shallots, half the sesame seeds, half the ginger and 1/4 tsp salt. Season with pepper. Form beef mixture into 16 equal-sized meatballs. To a parchment-lined baking sheet, add meatballs. Bake, in middle of oven, until golden-brown, 10-12 min. (TIP: Cook to a minimum internal temp. of 71°C/160°F.**)
Meanwhile, in another medium bowl, whisk together black bean sauce, honey, sesame oil, cornstarch, garlic, remaining ginger and 1 cup cold water. Set aside.
Heat the same pan over medium heat. When the pan is hot, add 1 tbsp oil, then carrots. Cook, stirring occasionally, until softened, 5-6 min. Add snap peas. Cook, stirring occasionally, until tender-crisp, 1-2 min. Add bean sauce and stir together. Bring to a boil. Once boiling, reduce heat to medium-low. Simmer, stirring occasionally, until slightly thickened, 2-3 min.
To veggies, add meatballs. Season with pepper. Gently stir to coat. Fluff rice with a fork, then stir in half the green onions. Divide rice between plates and top with sesame black bean mixture. Sprinkle over remaining green onions and remaining sesame seeds.
