Plat
Beef Gochujang Rice Bowls
45 minPour 4Nutri-Score C€€
C
45 min
45 minBeef Gochujang Rice Bowls
ce qu’il vous faut
Ingrédients
ground beefViandes450 g
oyster mushrooms (torn into pieces)Fruits et légumes225 g- baby bok choy (quartered)Fruits et légumes3 morceaux
garlic (minced)Fruits et légumes3 morceaux
ginger (grated)Fruits et légumes15 g
gochujangÉpicerie30 g- beef brothÉpicerie480 ml
- coconut milkÉpicerie400 ml
soy sauceÉpicerie15 ml
honeyÉpicerie5 ml- rice vinegarÉpicerie5 ml
- sesame oilÉpicerie5 ml
- neutral oilÉpicerie15 ml
saltÉpices3 g
black pepperÉpices1 g
jasmine rice (cooked)Céréales300 g- enoki mushrooms (spicy, prepared)Fruits et légumes150 g
- cilantro (chopped)Fruits et légumes10 g
sesame seedsFruits à coque et graines8 g
par portion
Nutrition
678kcal
- Glucides
- 66 g
- Protéines
- 30 g
- Lipides
- 33 g
ce que vous utiliserez
Ustensiles
Poêle
Saladier
pas à pas
Préparation
- Étape 1
Crisp the oyster mushrooms
- Heat the neutral oil in a large skillet over medium-high heat.
- Add the oyster mushrooms and cook until browned and crispy.
- Set aside on a plate.
- Étape 2
Brown the beef
- Add the ground beef and season with salt and pepper.
- Cook until nicely browned, draining excess fat if necessary.
- Étape 3
Bloom the aromatics
- Reduce heat to medium and add the garlic and ginger, cooking briefly.
- Stir in the gochujang and cook.
- Étape 4
Build the broth
- Add the beef broth, coconut milk, soy sauce, rice vinegar and honey.
- Stir until combined and allow to simmer.
- Étape 5
Add the vegetables
- Add the bok choy and cook.
- Return the oyster mushrooms to the pan and cook for one minute.
- Étape 6
Finish and serve
- Remove from heat and stir in the sesame oil.
- Ladle the broth around the rice and top with spicy enoki mushrooms, cilantro and sesame seeds.
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