Protein Upgrade | Speedy ORGANIC Ground Beef & Gai Lan Pad See Ew
with Wilted Greens & Rice Noodles
Cooking time
10 minutes
Servings
2/4
Calories
1010 /serving
Short on time, long on taste? In this Thai-inspired pad see ew, rice noodles boil to tender, thick and snappy in just a matter of minutes. They’re tossed with a medley of meat and veggies, overflowing with citrusy ponzu, sweet soy and mellow sesame flavours. Enjoy browned morsels of ground beef—certified organic, so it’s better for you and the environment—wilted greens and gai lan that stays pleasantly soft and crisp to the bite, as you sit down to unwind.
We will send you:
- 340g Organic lean ground beef (raised without antibiotics by Canadian farmers)
- 225g Asian greens (yu choy or gai lan)
- 15ml Minced garlic
- 120g Baby greens (baby spinach or kale)
- 15ml Toasted sesame oil
- 225g Rice noodles
- 30ml Ponzu lime sauce
- 30ml Sweet soy sauce
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Sesame, Soy, Sulphites, Wheat
You will need:
Large pot
Large pan
Strainer
Oil
Salt & pepper (S&P)
Total Fat
41 g
Saturated Fat
12 g
Sodium
1820 mg
Total Carb
120 g
Sugars
17 g
Protein
43 g
Fibre
7 g
Preparation
Cook the beef
Bring a large pot of salted water to a boil. In a large pan, heat a drizzle of oil on medium-high. Add the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the beef*; season with ½ the spices and S&P. Cook, breaking up the meat, 4 to 6 min., until cooked through.
Boil the noodles & gai lan
Meanwhile, remove the bottom inch of the gai lan stems; roughly chop the leaves and stems. Add the noodles to the pot of boiling water; stir gently to separate. Boil, 4 to 5 min., until al dente. In the final 2 to 3 min., add the gai lan. Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Make the pad see ew
To the pan of beef, add the noodles and gai lan, the spinach, soy sauce, ponzu, sesame oil, ½ the reserved cooking water, the remaining spices and S&P. Cook, stirring frequently, 2 to 3 min., until the spinach has wilted and the noodles are coated. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Plate your dish
Divide the pad see ew between your plates. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
