Cal Smart Hoisin-Ginger Beef
with Savoury Rice and Stir-Fried Veggies
This classic Southeast Asian-inspired combo of tender beef, savoury rice and spicy sauce is full of flavour but surprisingly light! Don't forget to drizzle the sauce over every bite.
Calorie Smart is based on a per serving calculation of the recipe's kilocalorie amount
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef
¾ cup
Jasmine Rice
113 g
Sugar Snap Peas
1 unit(s)
Carrot
1 tsp
Garlic Salt
1 unit(s)
Green Onion
15 g
Ginger
¼ cup
Hoisin Sauce
(Contains Soy, Sesame, Mustard)
1 unit(s)
Miso Broth Concentrate
(Contains Soy)
½ tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
1 tbsp
Chili-Garlic Sauce
Not included in your delivery
1 tsp
Oil*
0.06 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Add miso broth concentrate, half the garlic salt and 1 cup (2 cups) water to a medium pot. Cover and bring to a boil over high heat.Meanwhile, using a strainer, rinse rice until water runs clear.Add rice to the boiling broth, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 14-16 min.Remove from heat. Set aside, still covered.
Meanwhile, thinly slice green onions.Peel, then halve carrot lengthwise, then cut into 1/4-inch half-moons.Trim snap peas.Peel, then mince or grate 1 tbsp (2 tbsp) ginger.
Meanwhile, heat a large non-stick pan over medium-high heat.When hot, add 1/2 tsp (1 tsp) oil, then carrots and 2 tbsp (4 tbsp) water. Cook, stirring occasionally, until carrots start to soften and water is absorbed, 3-4 min.Add snap peas and season with salt and pepper. Cook, stirring occasionally, until veggies are tender-crisp, 2-3 min.Remove from heat. Transfer veggies to a plate, then cover to keep warm.
Reheat the same pan over medium-high.When hot, add 1/2 tsp (1 tsp) oil, then beef. Season with remaining garlic salt and pepper. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.**
Add ginger to the pan with beef. Cook, stirring often, until fragrant, 1 min.Add 1/4 cup (1/2 cup) water, hoisin sauce, chili-garlic sauce and soy sauce. Cook, stirring often, until warmed through, 1-2 min.
Fluff rice with a fork, then stir in half the green onions. Divide rice between plates, then top with stir-fried veggies and beef. Spoon any remaining sauce from the pan over beef. Sprinkle remaining green onions over top.
