Sizzling Lime & Sweet Soy Ground Beef
Roasted Carrots, Bok Choy & White Rice
Cooking time
25 minutes
Servings
4
Calories
700 /serving
The definition of easy to love. Every element is designed to appeal to kids—and their grownups will get in on it, too! Everyone will adore the salty and sweet flavour of dark, syrupy soy sauce offset with bright lime juice, as it lushly coats pan-browned ground beef. The veggies are kept big for roasting under a dusting of Nori & Lemongrass spices. Fluffy white rice is a no-brainer to line each thoughtfully balanced plate.
We will send you:
- 510g Canadian-raised lean ground beef
- 300g Nantes carrots
- 450g Bok choy tips
- 3 Garlic cloves
- 1 Lime
- 320g White rice
- 60ml Sweet soy sauce
- 5g Nori & Lemongrass spices (dehydrated vegetables, sea salt, seaweed, ginger, sunflower oil, lemongrass)
Contains: Soy, Sulphites, Wheat
You will need:
Medium pot
Large pan
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
22 g
Saturated Fat
8 g
Sodium
600 mg
Total Carb
94 g
Sugars
17 g
Protein
34 g
Fibre
6 g
Preparation
Mise en place
Preheat the oven to 450°F. Mince the garlic. Juice the lime. Halve the carrots lengthwise (quarter if large). Remove the root ends of the bok choy; halve lengthwise (quarter if large). In a medium bowl, combine the bok choy, a drizzle of oil, ⅓ of the spices and S&P.
Roast the vegetables
On a lined sheet pan, toss the carrots with a drizzle of oil, ½ the remaining spices and S&P. Roast, flipping and adding the bok choy halfway, 18 to 22 min., until tender. In the final 3 min., add ½ the garlic.
Cook the rice
Meanwhile, in a medium pot, combine 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 & coat the beef
Meanwhile, in a large pan, heat a drizzle of oil on medium-high. Add the remaining garlic and sauté, 30 sec. to 1 min., until fragrant. Add the beef*; season with the remaining spices and S&P. Cook, breaking up the meat, 4 to 6 min., until cooked through. Add the soy sauce (start with ½) and lime juice. Cook, stirring frequently, 1 to 2 min., until combined and warmed through.
Plate your dish
Divide the rice and vegetables between your plates. Top the rice with the beef. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
