Protein Boost | Sweet Soy, Beef, Veggie & Cashew Stir-Fry
with Roasted Zucchini Wedges & Jasmine Rice
Cooking time
25 minutes
Servings
4
Calories
740 /serving
Power up on proteins! Add ground beef to your meal with our Protein Boost option. We’re sweet on sweet soy. Wonderfully thick and sticky, this southeast Asian condiment balances the saltiness of black soybeans with a touch of palm sugar. Paired with lime, it’s the ideal vehicle to steer a kid-friendly stir-fry. Quick cooking ensures bok choy and string peas stay crispy-crunchy at the table, while thick-cut zucchini wedges remain nice and firm from high-heat roasting. Sprinkle the works with cashews and present it over warm, fluffy, fragrant jasmine rice.
We will send you:
- 510g Canadian-raised lean ground beef
- 200g String peas (sugar snap peas or snow peas)
- 4 Scallions
- 1 Lime
- 3 Green zucchini
- 25g Roasted cashews
- 320g Jasmine rice
- 60ml Sweet soy sauce
- 450g Bok choy tips
- 24g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Cashews, Sesame, Soy, Sulphites, Wheat
You will need:
Medium pot
2 Large pans
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
24 g
Saturated Fat
8 g
Sodium
1220 mg
Total Carb
97 g
Sugars
21 g
Protein
37 g
Fibre
6 g
Preparation
Cook the rice
Preheat the oven to 450°F. 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 and keep warm.
Roast the zucchini
Meanwhile, quarter the zucchini lengthwise; halve crosswise. On a lined sheet pan, toss with a drizzle of oil, ¾ of the spices and pepper. Roast, flipping halfway, 10 to 12 min., until tender.
Mise en place
Meanwhile, remove the root ends of the bok choy; roughly chop. Remove the stem ends of the string peas; halve crosswise on an angle. Roughly chop the cashews. Halve the lime; juice ½ and quarter the remaining ½. Thinly slice the scallions crosswise, separating the white bottoms and green tops.
Make the stir-fry
In a large pan, heat a drizzle of oil on medium-high. Add the white bottoms of the scallions and sauté, 30 sec. to 1 min., until fragrant. Add the bok choy and string peas. Sauté, 3 to 4 min., until tender. Add the soy sauce, lime juice, remaining spices and S&P; stir well.
Cook the beef
Meanwhile, in a second large pan, heat a drizzle of oil on medium-high. Add the beef*; season with S&P. Cook, breaking up the meat, 4 to 6 min., until cooked through.
Finish & serve
To the pot of rice, add ½ the green tops of the scallions; stir well. Divide the rice between your plates. Top with the zucchini, stir-fry and beef. Garnish with the cashews, lime wedges and remaining green tops of the scallions. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
