Protein Boost | Beef, Sweet Soy Mushroom & Asian Greens Rice Bowls
with Kimchi-Peanut Cucumber Salad
Cooking time
25 minutes
Servings
2/4
Calories
950 /serving
Power up on proteins! Add beef to your meal with our Protein Boost option. Textures, people! From top to bottom, there’s so much to discover in these hearty bowls. Ground beef and mushrooms sautéed with ginger and garlic, then slicked with a sweet soy glaze, are as more-ish as it gets. Asian greens soften just enough in a quick sauté with garlic and ginger. Add a salad of chunky cukes, kimchi and peanuts for in-between bites of refreshment. Build it all on a baseline of white rice, flecked with Nori & Lemongrass seasonings.
We will send you:
- 250g Ground beef
- 225g Asian greens (yu choy or gai lan)
- 225g Mushrooms
- 15ml Ginger paste
- 2 Garlic cloves
- 2 Cucumbers
- 33g Organic kimchi
- 25g Chopped peanuts
- 160g White rice
- 30ml Sweet soy sauce
- 9g Nori & Lemongrass spices (dehydrated vegetables, sea salt, seaweed, ginger, sunflower oil, lemongrass)
Contains: Peanuts, Soy, Sulphites, Wheat
You will need:
Medium pot
Large pan
Oil
Salt & pepper (S&P)
Total Fat
44 g
Saturated Fat
10 g
Sodium
700 mg
Total Carb
103 g
Sugars
17 g
Protein
41 g
Fibre
11 g
Preparation
Cook the rice
In a medium pot, combine the rice, 1 ¼ cups water, 1 tsp salt (double the water and salt for 4 portions) and ½ the spices; 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.
Mise en place
Meanwhile, remove the bottom ½ inch of the yu choy stems; cut crosswise into 1-inch pieces. Quarter the mushrooms. Halve the cucumbers lengthwise; cut crosswise into 1-inch pieces. Roughly chop the kimchi. Mince the garlic.
Cook the yu choy
In a large pan, heat a drizzle of oil on medium-high. Add ½ the garlic and ½ the ginger. Sauté, 30 sec. to 1 min., until fragrant. Add the yu 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 S&P. Transfer to a plate and keep warm. Wipe out and reserve the pan.
Cook the beef & mushrooms
In the same pan, heat a drizzle of oil on medium-high. Add the remaining garlic and ginger. Sauté, 30 sec. to 1 min., until fragrant. Add the beef* and mushrooms. Cook, breaking up the meat, 3 to 4 min., until nicely browned; season with S&P. Add 1 tbsp water (double for 4 portions) and the soy sauce. Cook, stirring frequently, 1 to 2 min., until glazed and cooked through.
Make the cucumber salad
Meanwhile, in a small bowl, combine the cucumbers, kimchi, peanuts, 2 tbsp oil (double for 4 portions), the remaining spices and S&P.
Plate your dish
Divide the rice between your bowls. Top with the yu choy, beef, mushrooms and cucumber salad. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
