Saucy Beef Stir-Fry Bowls
with Ponzu String Peas
Cooking time
25 minutes
Servings
2/4
Calories
780 /serving
When it’s this simple and this tasty, we’re looking forward to suppertime all day long. It comes together with nibbly ground beef and equally nibbly edamame in a ponzu and sweet chili sauce—couched between snappy green crunch and comforting white rice.
We will send you:
- 250g Canadian-raised lean ground beef
- 2 Scallions
- 100g String peas (sugar snap peas or snow peas)
- 150g Edamame (or green peas)
- 160g White rice
- 45ml Sweet chili sauce
- 30ml Ponzu lime sauce
Contains: Soy • Wheat
You will need:
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Total Fat
28 g
Saturated Fat
8 g
Sodium
830 mg
Total Carb
90 g
Sugars
20 g
Protein
41 g
Fibre
6 g
Preparation
Cook the rice
- Thinly slice the scallions crosswise, separating the white bottoms and green tops.
- In a medium pot, heat a drizzle of oil on medium-high.
- Add ½ the white bottoms of the scallions and sauté, 30 sec. to 1 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.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Cook & coat the beef
- Meanwhile, in a large pan, heat a drizzle of oil on medium-high.
- Add the beef* and remaining white bottoms of the scallions; season with S&P.
- Cook, breaking up the meat, 4 to 6 min., until cooked through.
- Add the edamame, chili sauce, ⅓ of the ponzu and ¼ cup water (double for 4 portions).
- Cook, stirring often, 1 to 2 min., until the beef is coated.
Mise en place
- Meanwhile, thinly slice the string peas lengthwise. In a small bowl, toss with the remaining ponzu, the green tops of the scallions and a drizzle of oil.
Plate your dish
- Divide the rice between your bowls.
- Top with the beef and string peas. Bon appétit!
Celebrating Ontario Indigenous cuisine
Our next collab highlights the rich Indigenous culinary traditions from the lands we know as Ontario. We’re proud to team up with celebrated Chef Joseph Shawana, an Odawa chef from Manitoulin Island and member of the Three Fires Confederacy. Try his Ontario Indigenous-Style Bison Meatballs with Blueberry BBQ Sauce & Red Rice Pilaf, delivered this September.
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
