Saucy Beef Stir-Fry Bowls
with Ponzu String Peas
Cooking time
25 minutes
Servings
2/4
Calories
780 /serving
When it’s this simple and this tasty, we’re looking forward to suppertime all day long. It comes together with nibbly ground beef and equally nibbly edamame in a ponzu and sweet chili sauce—couched between snappy green crunch and comforting white rice.
We will send you:
- 250g Canadian-raised lean ground beef
- 100g String peas (sugar snap peas or snow peas)
- 2 Scallions
- 150g Edamame (or green peas)
- 160g White rice
- 30ml Ponzu lime sauce
- 45ml Sweet chili sauce
Contains: Soy • Wheat
You will need:
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Total Fat
28 g
Saturated Fat
8 g
Sodium
860 mg
Total Carb
90 g
Sugars
19 g
Protein
41 g
Fibre
6 g
Preparation
Cook the rice
- Thinly slice the scallions crosswise, separating the white bottoms and green tops.
- In a medium pot, heat a drizzle of oil on medium-high.
- Add ½ the white bottoms of the scallions and sauté, 30 sec. to 1 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* and remaining white bottoms of the scallions; season with S&P.
- Cook, breaking up the meat, 4 to 6 min., until cooked through.
- Add the edamame, chili sauce, ⅓ of the ponzu and ¼ cup water (double for 4 portions).
- Cook, stirring often, 1 to 2 min., until the beef is coated.
Mise en place
- Meanwhile, thinly slice the string peas lengthwise. In a small bowl, toss with the remaining ponzu, the green tops of the scallions and a drizzle of oil.
Plate your dish
- Divide the rice between your bowls.
- Top with the beef and string peas. Bon appétit!
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*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
