something beef
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!
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
250 g
Bœuf haché
¾ tasse(s)
Riz basmati
(Peut contenir : Oeuf, Lait, Moutarde, Arachides, Crustacés, Poisson, Noix, Sésame, Blé, Sulfites, Soya)
1 pièce(s)
Poivron
3 pièce(s)
Bok choy de Shanghai
1 pièce(s)
Oignon vert
⅓ tasse(s)
Chapelure panko
(Contient: Blé Peut contenir : Blé, Gluten)
28 g
Échalotes frites
(Contient: Blé Peut contenir : Gluten)
2 cs
Sauce soya
(Contient: Blé, Soya, Sulfites Peut contenir : Oeuf, Lait, Moutarde, Crustacés, Poisson, Sésame, Blé, Sulfites, Soya, Gluten)
2 cs
Sirop d'érable
9 g
Mélange d'épices Moo Shu
(Contient: Blé, Soya, Sulfites Peut contenir : Lait, Moutarde, Arachides, Noix, Sésame)
9 g
Fécule de maïs
(Peut contenir : Oeuf, Lait, Moutarde, Arachides, Crustacés, Poisson, Noix, Sésame, Blé, Sulfites, Soya, Triticale)
Pas inclus dans votre livraison
cs
Beurre non salé*
(Contient: Lait)
cs
Huile*
cc
Sucre*
cc
Sel*
cc
Poivre*
Ustensiles
Instructions
- 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.
