Protein Swap | Indonesian Gado Gado Bowls with Ground Beef
Hard-Boiled Eggs & Sweet Peanut Dressing
Cooking time
20 minutes
Servings
2/4
Calories
820 /serving
Gado gado ranks high on Indonesia’s most-wanted list. The salad offers a selection of vegetables and hard-boiled eggs with an unstoppably delicious peanut sauce. We’re adding fragrant beef patties to an array of potatoes and bok choy for a wintertime treat.
We will send you:
- 250g Canadian-raised lean ground beef
- 2 Hard-boiled eggs
- 450g Baby bok choy
- 450g Potatoes
- 30ml Sweet soy sauce
- 25g Chopped peanuts
- 30g Peanut butter
- 30ml Ponzu lime sauce
- 9g Nori & Lemongrass spices (dehydrated vegetables (garlic, carrots, green bell peppers, red bell peppers), sea salt, nori, ginger, canola oil, lemongrass, citric acid)
Contains: Eggs • Peanuts • Soy • Sulphites • Wheat
You will need:
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Total Fat
43 g
Saturated Fat
11 g
Sodium
1200 mg
Total Carb
67 g
Sugars
20 g
Protein
46 g
Fibre
8 g
Preparation
Boil the potatoes
- Bring a medium pot of salted water to a boil.
- Medium-dice the potatoes.
- Add to the pot of boiling water and boil, 14 to 16 min., until very tender.
- Drain and return to the pot; drizzle with oil and season with S&P.
Toast the peanuts
- Meanwhile, in a large pan, heat a drizzle of oil on medium.
- Add the peanuts and toast, stirring often, 1 to 2 min., until lightly browned and fragrant.
- Transfer to a bowl. Wipe out and reserve the pan.
Cook the patties
- Crumble the patties. In a medium bowl, combine with ½ the spices.
- Form into 4 patties (double for 4 portions).
- In the reserved pan, heat a drizzle of oil on medium.
- Add the patties and cook, 2 to 4 min. per side, until beginning to brown.
- Transfer to a plate and reserve the pan.
Make the peanut sauce
- Meanwhile, in a small bowl, combine the peanut butter, soy sauce, ponzu and ½ the peanuts.
Cook the bok choy
- Remove the root ends of the bok choy; separate the leaves.
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the bok choy, remaining spices and S&P. Sauté, 1 to 2 min., until beginning to brown.
- Add 2 tbsp water (double for 4 portions) and cook, partially covered, 2 to 3 min., until tender.
Plate your dish
- Divide the potatoes, patties, bok choy and eggs (halve lengthwise before adding) between your plates.
- Drizzle with the peanut sauce.
- Garnish with the remaining peanuts. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
