Taiwanese-Style Sweet Beef

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In a medium pot, heat a drizzle of oil on medium-high. Add the rice, garlic, and spice blend. Sauté for 1 to 2 minutes, until fragrant. Add 1 ⅓ cups of water (double for 4 portions) and a big pinch of salt. Bring to a boil. Reduce the heat, cover, and simmer for 14 to 18 minutes until the rice is tender and the water has been absorbed. Remove from heat and let the rice sit covered for 5 minutes. Fluff with a fork before serving.

Step 2

While the rice cooks, heat a drizzle of oil in a large pan over medium-high heat. Add the ground beef and cook for 4 to 6 minutes, breaking it apart with a spoon, until nicely browned. Add ⅔ of the ponzu sauce and cook for 2 to 3 minutes more, scraping up any browned bits and coating the beef in the sauce. Remove from heat and keep warm.

Step 3

Meanwhile, in a second large pan, heat a drizzle of oil over medium. Add the peanuts and toast them, stirring frequently, for 1 to 2 minutes until golden brown and fragrant. Transfer the toasted peanuts to a bowl. Wipe out and reserve the pan.

Step 4

Separate the leaves of the bok choy. In the reserved pan, heat another drizzle of oil on medium. Add the string peas and sauté for 1 to 2 minutes until beginning to soften. Add the bok choy and the remaining ponzu sauce. Sauté for another 2 to 3 minutes until the vegetables are tender. Add ½ of the toasted peanuts and stir well.

Step 5

Divide the rice evenly between your plates. Top with the sautéed vegetables and sweet ground beef. Garnish with the remaining toasted peanuts. Bon appétit!