Ground Beef Keema
with Scallion Rice & Sautéed Bok Choy
Cooking time
25 minutes
Servings
4
Calories
680 /serving
What keema’s around, goes around. And when Indian-style comfort food comes around, the whole family is happy. Heartwarming spices like coriander, fennel and fenugreek soak into a plentiful portion of ground beef, enriched with coconut milk and tomato paste. Pop some peas into the mix, and build more veggies into the meal with a serving of sautéed bok choy. Fluffy white rice, studded with scallion, completes this cozy dish.
We will send you:
- 510g Ground beef
- 450g Baby bok choy
- 1 Scallion
- 165ml Coconut milk
- 150g Green peas
- 320g White rice
- 60ml Tomato paste
- 12g Beef demi-glace
- 16g Mellow Mumbai spices (garlic purée, sea salt, coriander, ginger purée, paprika, cumin, turmeric, fennel seeds, dried fenugreek leaves, black peppercorn)
You will need:
Medium pot
Oil
2 Large pans
Salt & pepper (S&P)
Total Fat
25 g
Saturated Fat
13 g
Sodium
1170 mg
Total Carb
79 g
Sugars
7 g
Protein
37 g
Fibre
6 g
Preparation
Cook the rice
Thinly slice the scallion, separating the white bottom and green top. In a medium pot, heat a drizzle of oil on medium-high. Add ½ the white bottom of the scallion and sauté, 30 sec. to 1 min., until fragrant. Add the rice, 2 ½ cups water and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Cook the beef
Meanwhile, in a large pan, heat a drizzle of oil on medium-high. Add the remaining white bottom of the scallion and sauté, 30 sec. to 1 min., until fragrant. Add the beef*; season with S&P. Cook, breaking up the meat, 4 to 6 min., until cooked through; season with ⅔ of the spices.
Cook the bok choy
Meanwhile, remove the root ends of the bok choy; halve lengthwise (quarter if large). In a second large pan, heat a drizzle of oil on medium-high. Add the bok choy and sauté, 2 to 3 min., until beginning to soften. Add 2 tbsp water (double for 4 portions) and cook, partially covered, 2 to 3 min., until tender; season with the remaining spices and S&P.
Make the beef keema
To the pan of beef, add the tomato paste. Cook, stirring frequently, 1 to 2 min., until dark red. Add the coconut milk, demi-glace, ½ cup water and S&P. Cook, scraping up any browned bits, 3 to 4 min., until thickened. Add the peas; stir well.
Plate your dish
Divide the rice between your bowls. Top with the beef keema and bok choy. Garnish with the green top of the scallion. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
