Mongolian-Inspired Beef & Peanuts
with String Peas, Kale & Jasmine Rice
Cooking time
30 minutes
Servings
4
Calories
800 /serving
What the family table needs right now is some good cold-fighting fare. Saucy with sweet soy, this mélange of ground beef and green veggies is irresistibly rib-sticking when served on a bed of warm rice under a sprinkling of pan-toasted peanuts.
We will send you:
- 510g Canadian-raised lean ground beef
- 200g String peas (sugar snap peas or snow peas)
- 2 Bunches of kale
- 1 Onion (or shallot)
- 320g Jasmine rice
- 50g Chopped peanuts
- 30ml Sweet soy sauce
- 24g Mellow Sesame spices (brown sugar, sea salt, white sesame, garlic, canola oil, ginger, paprika flavour, black pepper, cellulose)
Contains: Peanuts • Sesame • Soy • Sulphites • Wheat
You will need:
Large high-sided pan
Medium pot
Oil
Salt & pepper (S&P)
Total Fat
28 g
Saturated Fat
9 g
Sodium
1010 mg
Total Carb
97 g
Sugars
16 g
Protein
43 g
Fibre
7 g
Preparation
Cook the rice
- In a medium pot, combine the rice, 3 cups water and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 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.
Mise en place
- Meanwhile, remove the stem ends of the string peas; halve crosswise on an angle.
- Remove the kale leaves from the stems; roughly chop the leaves.
- Halve, peel and medium-dice the onion.
Toast the peanuts
- In a large, high-sided pan, heat a drizzle of oil on medium.
- Add the peanuts and toast, stirring often, 3 to 4 min., until lightly browned and fragrant.
- Transfer to a bowl. Wipe out and reserve the pan.
Cook the beef & vegetables
- In the same pan, heat a drizzle of oil on medium-high.
- Add the beef* and onion; season with the spices. Cook, breaking up the meat, 4 to 6 min., until cooked through.
- Add the soy sauce, ½ the kale and ¼ cup water. Cook, stirring occasionally, 2 to 3 min., until the kale has wilted.
- Add the string peas, remaining kale and ¼ cup water. Cook, stirring occasionally, 2 to 3 min., until the kale is tender; season with S&P.
- If the sauce seems dry, gradually add up to ¼ cup water until you achieve desired consistency.
Plate your dish
- Divide the rice between your plates.
- Top with the beef and vegetables.
- Garnish with the peanuts. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
