Hoisin Beef & Cabbage
with Jasmine Rice & Sriracha
This saucy, sweet, and spicy dish is ready in just 20 minutes—that’s faster than takes to order delivery! Ground beef is browned with cabbage, carrots, onion, and scallions, then tossed in a blend of sweet soy glaze and tangy hoisin sauce. It’s all spooned over buttery jasmine rice and garnished with Sriracha for customizable heat. Talk about a dinner dream come true!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
10 ounce
Ground Beef
2 unit
Scallions
¾ cup
Jasmine Rice
4 ounce
Shredded Red Cabbage
2 tablespoon
Soy Sauce
(Contains Soy, Wheat)
4 tablespoon
Hoisin Sauce
(Contains Soy, Wheat)
1 teaspoon
Sriracha
4 ounce
Shredded Carrots
1 thumb
Ginger
1 unit
Yellow Onion
5 teaspoon
Rice Wine Vinegar
Not included in your delivery
1 teaspoon
Cooking Oil
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
½ teaspoon
Sugar
Nutrition Values
Utensils
Instructions
• In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a 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.
• While rice cooks, wash and dry produce. • Halve, peel, and thinly slice onion. Peel and mince or grate ginger. Trim and thinly slice scallions, separating whites from greens. • Heat a drizzle of oil in a large pan over medium-high heat. Add onion and ginger; season lightly with salt. Cook, stirring occasionally, until softened, 4-5 minutes.
• Add beef* and cook, breaking up meat into pieces, until browned, 3-5 minutes. TIP: If there’s excess grease in your pan, carefully pour it out. • Stir in scallion whites, cabbage, and carrots. Cook, stirring occasionally, until veggies are softened and beef is cooked through, 2-3 minutes. • Stir in hoisin, soy sauce, half the vinegar (all for 4 servings), and ½ tsp sugar (1 tsp for 4). Cook for 1 minute more. • Turn off heat.
• Fluff rice with a fork and stir in 1 TBSP butter (2 TBSP for 4 servings); season with salt and pepper. • Divide rice between bowls and top with beef mixture. Drizzle with Sriracha to taste and sprinkle with scallion greens. Serve.
