W46 R62 Saucy Beef & Cabbage Stir-Fry

Name: W46 R62 Saucy Beef & Cabbage Stir-Fry with Cilantro & Crispy Fried Onions
Yield: 2 servings
Cuisine: Chinese
Ingredients: 1/2 cup Rice; 2 unit Scallions; 4 tbsp Ginger; 1 tsp Sriracha; 12 ml Ponzu Sauce; 5 tsp Rice Vinegar; 10 oz Ground Beef; 1 tsp Garlic Powder; 4 oz Coleslaw Mix; 1 Onion; 1/4 oz Cilantro; Salt; Black Pepper; 2 tsp Cooking Oil; 1 tbsp Butter

with Cilantro & Crispy Fried Onions

By Recipe0 System

Falling into a stir-fry rut with the same veggie + sauce combo each week? We’ve got you covered. This version features garlicky ground pork, which is simmered in a sweet, savory, and spicy blend of umami ginger sauce, ponzu, sriracha, and rice wine vinegar. It’s tossed with tender sautéed cabbage, then spooned over jasmine rice and garnished with crispy fried onions and fresh cilantro. The best part? It’s ready in just 20 minutes from start to finish—now that’s what we call a winning dinner.

Chinese

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1/2 cup Rice
2 unit Scallions
4 tbsp Ginger
1 tsp Sriracha
0.41 fl oz Ponzu Sauce
5 tsp Rice Vinegar
10 oz Ground Beef
1 tsp Garlic Powder
4 oz Coleslaw Mix
1 Onion
1/4 oz Cilantro
Salt
Black Pepper
2 tsp Cooking Oil
1 tbsp Butter

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Wash and dry produce.

In a small pot, combine rice, 3⁄4 cup water (11⁄2 cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.
2

While rice cooks, trim and thinly slice scallions, separating whites from greens.
3

In a small bowl, combine ponzu, half the umami ginger sauce (all for 4 servings), half the vinegar (all for 4), and Sriracha to taste. TIP: If you like a sweeter sauce, stir in a pinch of sugar.
4

Heat a large drizzle of oil in a large pan over medium-high heat. Add scallion whites and cook, stirring, until just softened, 1 minute.

Add pork* and garlic powder; season with salt and pepper. Using a spatula, press pork into an even layer. Cook, undisturbed, until browned on bottom, 3-4 minutes. Break up meat into pieces and continue to cook, stirring, until pork is cooked through, 1-2 minutes.

Stir in ponzu-ginger mixture and cook, stirring, until slightly thickened, 1 minute more.

Rinse shrimp* under cold water, then pat dry with paper towels. Swap in shrimp or beef* for pork (no need to break up shrimp into pieces!).
5

Stir in coleslaw mix and scallion greens to same pan; cook, stirring, until just tender, 2-3 minutes.

Taste and season with salt and pepper. Turn off heat.
6

Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings).

Divide rice between bowls and top with stir-fry and crispy fried onions. Pick cilantro leaves from stems; roughly tear and sprinkle over bowls. Drizzle with any remaining Sriracha if desired and serve.

Ground Beef is fully cooked when internal temperature reaches 160°.

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