Taiwanese-Style Sweet Chili Beef
with Peanutty Bok Choy & String Peas
Cooking time
20 minutes
Servings
2/4
Calories
820 /serving
Taste the sweet magic that happens when ground beef is hit up with ponzu sauce and a dash of apricot preserves. Simmered with sesame spices and topped with toasted peanuts, it’s like a Taiwanese take on chili. Ladle it out over a mound of garlic-infused rice, with crunch from string peas and bok choy sautéed to tender-crisp.
We will send you:
- 250g Canadian-raised lean ground beef
- 15ml Minced garlic
- 340g Bok choy tips
- 100g String peas (sugar snap peas or snow peas)
- 25g Chopped peanuts
- 160g White rice
- 45ml Ponzu lime sauce
- 30g Apricot preserves
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, sunflower oil, paprika oleoresin, ginger, black pepper)
Contains: Peanuts, Sesame, Soy, Sulphites, Wheat.
You will need:
Medium pot
2 Large pans
Oil
Salt
Total Fat
36 g
Saturated Fat
9 g
Sodium
1520 mg
Total Carb
89 g
Sugars
15 g
Protein
39 g
Fibre
6 g
Preparation
Cook the rice
In a medium pot, heat a drizzle of oil on medium. Add ½ the garlic and sauté, 1 to 2 min., until fragrant. Add the rice, 1 ¼ 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.
Cook & coat the beef
Meanwhile, in a large pan, heat a drizzle of oil on medium-high. Add the beef*; season with ½ the spices. Cook, breaking up the meat, 4 to 6 min., until cooked through. Add the apricot preserves (start with ½), ½ the ponzu and ¼ cup water (double for 4 portions). Cook, scraping up any browned bits, 2 to 3 min., until the beef is coated.
Toast the peanuts
Meanwhile, in a second large pan, heat a drizzle of oil on medium. Add the peanuts and toast, stirring frequently, 1 to 2 min., until lightly browned and fragrant. Transfer to a bowl. Wipe out and reserve the pan.
Sauté the vegetables
Remove the root ends of the bok choy; separate the leaves. Halve the string peas crosswise. In the reserved pan, heat a drizzle of oil on medium-high. Add the bok choy, string peas, and remaining garlic and spices. Sauté, 3 to 4 min., until tender. Add ½ the peanuts and the remaining ponzu; stir well.
Plate your dish
Divide the rice between your plates. Top with the vegetables and beef. Garnish with the remaining peanuts. Bon appétit!
Adopt Richard
$5 from every puppet sold will go to Second Harvest, an organization that connects surplus food with charities.
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
