.png)
.pngg)
.png)
Sauté de boeuf au gingembre
avec Zucchini, pois mange-tout et les arachides
Qui n'aime pas sauté? Si vous êtes un amateur de longue date du mélange de signature de sucré, épicé et salé, alors vous allez adorer ce plat simple. Légèrement boeuf marinée fait équipe avec courgette jaune et pois mange-tout, les anneaux vrai dire - la variété est vraiment le piment de la vie.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
285 g
Lanières de bœuf
30 g
Gingembre
10 g
Ail
160 g
Courgette
227 g
Pois mange-tout, parés
1 pièce(s)
Piment
¾ tasse(s)
Riz au jasmin
3 cs
Sauce aux huîtres végétarien
(Contient Gluten, Soya, Sulfites)
28 g
Arachides, hachées
(Contient Arachides)
1.5 cc
Sauce soja
(Contient Soya, Sulfites, Blé)
1 cs
Cassonade
Pas inclus dans votre livraison
Sel et Poivre*
Huile*
Informations nutritionnelles
Ustensiles
Instructions
Cooking the veggies all together in Step 5 is a classic stir-fry technique – hot and fast! Also, when returning the beef to the pan in Step 5, be sure to include any juices from the plate for extra flavour!
Wash and dry all produce.* In a medium pot, bring 1 1/3 cups salted water (double for 4 ppl) to a boil. Cut the zucchini in half lengthwise then into 1/4-inch slices. Mince or grate the garlic. Peel, then mince 1 tbsp ginger (double for 4 ppl). Thinly slice the chili, removing the seeds for less heat.
Add the rice to the boiling water. Reduce the heat to medium-low. Cover and cook until the rice is tender and the water has been absorbed, 12-14 min.
Meanwhile, heat a large non-stick pan over medium heat. Add the peanuts to the dry pan. Toast, stirring often, until golden-brown, 3-4 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a small bowl and set aside.
Pat the beef strips dry with paper towels. Increase the pan to medium-high heat. Add a drizzle of oil, then half the beef strips. Season with salt and pepper. Cook until browned, 1-2 min per side. Transfer to a plate and set aside. Repeat with the remaining beef.
Add another drizzle of oil to the same pan, then the zucchini, snow peas, garlic, ginger and as much chili as you like. Cook, stirring occasionally, until the snow peas are tender-crisp, 3-4 min. Add the oyster sauce, soy sauce, brown sugar and beef. Cook, stirring often, until the stir-fry is warmed through, 2-3 min.
Fluff the rice with a fork. Divide the rice between plates and top with the ginger beef stir-fry. Sprinkle with the peanuts and as much remaining chili as you like.