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Hoisin Beef & Cabbage

Hoisin Beef & Cabbage

with Jasmine Rice & Sriracha

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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!

Tags:No Oven
Allergens:WheatSoyMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time20 minutes
Prep Time5 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

10 ounce

Ground Beef

2 unit

Scallions

¾ cup

Jasmine Rice

4 ounce

Shredded Red Cabbage

2 tablespoon

Soy Sauce

(ContainsWheat, Soy)

4 tablespoon

Hoisin Sauce

(ContainsWheat, Soy)

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

(ContainsMilk)

Salt

Pepper

½ teaspoon

Sugar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories830 kcal
Fat31 g
Saturated Fat13 g
Carbohydrate104 g
Sugar30 g
Dietary Fiber4 g
Protein30 g
Cholesterol110 mg
Sodium1800 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Small pot
Large Pan
Instructionsarrow up iconarrow up icon
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1

• 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.

2

• 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.

3

• 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.

4

• 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.