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Spicy
One pot wonder
Ready in 10 minutes

Spicy Hoisin Ground Beef

with Mushrooms & Cabbage over Jasmine Rice

Cooking time

10 minutes

Servings

2/4

Calories

690 /serving

Hoisin is a power hitter on the Chinese food team. This 10-minute recipe powers up on flavour even more with Korean-style gochujang for a hot edge, plus ginger paste and sesame oil for balance. We also throw in a sensational spice blend featuring Sichuan peppercorns, cayenne and orange peel for some fragrant prickle. All of this intensity is quickly soaked up by nibbles of ground beef, ruffles of napa cabbage and sleek slices of mushrooms. Garnish with garlic chives and rest up while you chow down.

We will send you:

  • 285g Ground beef
  • 15ml Ginger paste
  • 1 Bunch of garlic chives
  • 170g Mushrooms
  • 200g Chopped napa cabbage
  • 15ml Gochujang
  • 225g Pre-cooked jasmine rice
  • 30ml Hoisin sauce
  • 15ml Toasted sesame oil
  • 9g From Sichuan to Shikoku spices (white sesame seeds, Sichuan pepper, cayenne pepper, orange peel, poppy seeds, black sesame seeds, nori, sea salt, brown sugar, gochugaru, garlic, ginger, black pepper)

Contains: Sesame, Soy, Wheat

You will need:

Large pan
Oil
Salt & pepper (S&P)
Total Fat
35 g
Saturated Fat
10 g
Sodium
1250 mg
Total Carb
60 g
Sugars
10 g
Protein
37 g
Fibre
4 g
Preparation
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Start the beef
In a large pan, heat a drizzle of oil on medium-high. Add the beef and ginger; season with ½ the spices and S&P. Cook, breaking up the meat, 3 to 4 min., until beginning to brown.
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Mise en place
Thinly slice the mushrooms. Thinly slice the garlic chives.
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Finish the beef & sauté the vegetables
To the pan of beef, add the cabbage and mushrooms. Sauté, 3 to 4 min., until the vegetables are tender and beginning to brown. Add the hoisin, gochujang, sesame oil and remaining spices. Cook, 30 sec. to 1 min., until the beef* is cooked through and the vegetables are nicely coated.
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Warm the rice
Poke a small hole in the bag of rice; microwave, 1 to 1 ½ min., until heated through. Transfer to a bowl; season with S&P.
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Plate your dish
Divide the rice between your bowls. Top with the beef and vegetables. Garnish with the garlic chives. Bon appétit!

*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.