something beef
with Green Onion Rice- Blé
- Soya
- Sulfites
- Lait
- Oeuf
- Lait
- Moutarde
- Arachides
- Crustacés
- Poisson
- Noix
- Sésame
- Blé
- Sulfites
- Soya
- Peut contenir des traces d’allergènes
- Gluten
- Triticale
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!
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.
