Protein Upgrade | Taiwanese Sweet Chili ORGANIC Beef
with Peanutty Bok Choy & String Peas
Cooking time
20 minutes
Servings
2/4
Calories
940 /serving
Sweet magic happens when ground beef—certified organic, so it’s better for you and the environment—is hit up with ponzu sauce and apricot preserves. Simmered with sesame spices and topped with toasted peanuts, it’s a Taiwanese take on chili. Ladle it out over garlic-infused rice, with tender-crisp crunch from string peas and bok choy.
We will send you:
- 340g Organic lean ground beef (raised without antibiotics by Canadian farmers)
- 340g Bok choy tips
- 15ml Minced garlic
- 100g String peas (sugar snap peas or snow peas)
- 160g White rice
- 25g Chopped peanuts
- 30g Apricot preserves
- 45ml Ponzu lime sauce
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, sunflower oil, paprika oleoresin, ginger, black pepper)
Contains: Peanuts • Sesame • Soy • Wheat
You will need:
2 Large pans
Medium pot
Oil
Salt
Total Fat
44 g
Saturated Fat
13 g
Sodium
1560 mg
Total Carb
87 g
Sugars
15 g
Protein
47 g
Fibre
4 g
Preparation
Cook the rice
- In a medium pot, heat a drizzle of oil on medium.
- Add ½ the garlic and sauté, 1 to 2 min., until fragrant.
- Add the rice, 1 ¼ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed.
Cook & coat the beef
- Meanwhile, in a large pan, heat a drizzle of oil on medium-high.
- Add the beef*; season with ½ the spices.
- Cook, breaking up the meat, 4 to 6 min., until cooked through.
- Add the apricot preserves (start with ½), ½ the ponzu and ¼ cup water (double for 4 portions).
- Cook, scraping up any browned bits, 2 to 3 min., until the beef is coated.
Toast the peanuts
- Meanwhile, in a second 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.
Sauté the vegetables
- Remove the root ends of the bok choy; separate the leaves.
- Halve the string peas crosswise.
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the bok choy, string peas, and remaining garlic and spices.
- Sauté, 3 to 4 min., until tender.
- Add ½ the peanuts and the remaining ponzu; stir well.
Plate your dish
- Divide the rice between your plates.
- Top with the vegetables and beef.
- Garnish with the remaining peanuts. Bon appétit!
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*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
