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20 minutes
Carb-Wise

Carb-Wise: Ground Beef & Edamame Stir-Fry

over White Quinoa with Asian Greens

Cooking time

20 minutes

Servings

2/4

Calories

680 /serving

Self-fulfillment takes many forms. One would be putting together a fulfilling meal that’s joyfully easy to make and satisfying to both body and soul. This stir-fry gets you there in 20 minutes, beginning with two kinds of veg. Sauté nubs of edamame and Asian greens, then bring in ground beef to anchor the dish. Get saucy with hoisin, ponzu and demi-glace, serve over a fluffy base of nutritious white quinoa and smile with happiness.

We will send you:

  • 250g Ground beef
  • 225g Asian greens (yu choy or gai lan)
  • 15ml Minced garlic
  • 200g Edamame (or green peas)
  • 95g White quinoa
  • 45ml Hoisin sauce
  • 30ml Ponzu lime sauce
  • 30g Vegetable demi-glace
  • 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)

Contains: Sesame, Soy, Wheat

You will need:

Medium pot
Large pan
Strainer
Oil
Salt & pepper (S&P)
Total Fat
31 g
Saturated Fat
8 g
Sodium
1650 mg
Total Carb
61 g
Sugars
13 g
Protein
46 g
Fibre
12 g
Preparation
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Cook the quinoa
Using a strainer, rinse the quinoa. In a medium pot, combine the quinoa, 1 cup water (double for 4 portions) and ⅓ of the spices; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until tender. Fluff the quinoa.
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Mise en place
Meanwhile, remove the bottom ½ inch of the yu choy stems; cut into 1-inch pieces.
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Sauté the yu choy & edamame
In a large pan, heat a drizzle of oil on medium. Sauté the garlic, 30 sec. to 1 min., until fragrant. Add the yu choy, edamame, ½ the remaining spices and S&P. Sauté, 2 to 3 min., until tender. Transfer to a plate and reserve the pan.
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Start the stir-fry
In the same pan, heat a drizzle of oil on medium-high. Add the beef; season with the remaining spices and S&P. Cook, breaking up the meat, 2 to 3 min., until almost cooked through. Add the ponzu, hoisin, demi-glace and 2 tbsp water (double for 4 portions); bring to a boil. Reduce the heat to simmer and cook, stirring frequently, 2 to 3 min., until reduced and the beef* is cooked through.
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Finish the stir-fry
To the pan of beef, add the yu choy and edamame; stir well.
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Plate your dish
Divide the quinoa between your plates. Top with the stir-fry. Bon appétit!

*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.