Protein Swap | Sweet Soy-Glazed Beef Meatballs & Gai Lan
with Garlic-Sautéed Peppers, Peanuts & Rice
Cooking time
25 minutes
Servings
2/4
Calories
900 /serving
Gloss it up! These meatballs truly shine once they roll around in a tangy glaze of sweet soy sauce and rice vinegar made directly in the pan. They’re just as flavour-packed on the inside as they are on the outside, thanks to a mixture of ground beef, garlic and sesame-laced spices. Drop them onto plates with fluffy white rice, garlic-sautéed gai lan and mini peppers, and crumbled peanuts that bring crunch to the munch.
We will send you:
- 250g Canadian-raised lean ground beef
- 225g Asian greens (yu choy or gai lan)
- 15ml Minced garlic
- 200g Mini sweet peppers
- 30ml Rice vinegar
- 25g Chopped peanuts
- 160g White rice
- 60ml Sweet soy sauce
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Peanuts, Sesame, Soy, Sulphites, Wheat
You will need:
Medium pot
Medium pan
Oil
Salt & pepper (S&P)
Medium heatproof bowl
Microwave
Large pan
Total Fat
32 g
Saturated Fat
9 g
Sodium
1920 mg
Total Carb
120 g
Sugars
35 g
Protein
38 g
Fibre
11 g
Preparation
Cook the rice
In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) 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.
Prepare & start the meatballs
Meanwhile, in a large bowl, combine the beef, ½ the garlic, ½ the spices and S&P. Form into 8 meatballs (double for 4 portions) about the size of a golf ball. In a medium pan, heat a drizzle of oil on medium-high. Add the meatballs and cook, partially covered, turning occasionally, 6 to 8 min., until browned and partially cooked.
Sauté the vegetables
Meanwhile, remove the bottom inch of the gai lan stems (halve lengthwise if large). In a large pan, heat a drizzle of oil on medium-high. Add the sweet peppers and gai lan. Sauté, 3 to 4 min., until softened. Add ½ the remaining garlic and sauté, 30 sec. to 1 min., until fragrant; season with S&P.
Make the glaze & finish the meatballs
To the pan of meatballs, add the remaining garlic. Cook, stirring frequently, 30 sec. to 1 min., until fragrant. Add the soy sauce, vinegar, remaining spices and 1 tbsp water (double for 4 portions). Cook, stirring frequently, 2 to 3 min., until the meatballs* are glazed and cooked through.
Plate your dish
Divide the rice between your plates. Top with the vegetables and meatballs. Spoon the glaze over the meatballs. Garnish with the peanuts. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
