Taiwanese-Style Sweet Chili Beef
with Peanutty Bok Choy & String Peas
Cooking time
20 minutes
Servings
2/4
Calories
810 /serving
Sweet magic happens when ground beef is hit up with ponzu sauce and apricot preserves. Simmered with sesame spices and topped with toasted peanuts, it’s a Taiwanese take on chili. Ladle it out over garlic-infused rice, with tender-crisp crunch from string peas and bok choy.
We will send you:
- 250g Canadian-raised lean ground beef
- 100g String peas (sugar snap peas or snow peas)
- 225g Bok choy tips
- 15ml Minced garlic
- 30g Apricot preserves
- 160g White rice
- 25g Chopped peanuts
- 45ml Ponzu lime sauce
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame, garlic, canola oil, ginger, paprika flavour, black pepper, cellulose)
Contains: Peanuts • Sesame • Soy • Wheat
You will need:
2 Large pans
Medium pot
Oil
Salt
Total Fat
36 g
Saturated Fat
9 g
Sodium
1440 mg
Total Carb
86 g
Sugars
15 g
Protein
38 g
Fibre
4 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 often, 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!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
