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and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

And one more new gem from !

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Another Hello Fresh recipe!
Recipe found here: https://www.hellofresh.com/recipes/.....98f845611d5f06

Thoughts: I very much enjoy this! Sometimes the sandwiches from before would have extra stuff left over that could all be tossed in to a bowl like this, so that's what I'm reminded of when I eat this. Meaning it could make a tasty sandwich as well if you really wanted to make a sandwich. But if you're feeling lazy this is fine too. My roomie liked everything about it except for the carrots, she doesn't like cooked carrots but if the carrots were added after everything was cooked she'd probably like it more.

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Recipe is as follows:

10 ounce Ground Beef

2 unit Scallions

¾ cup Jasmine Rice

4 ounce Shredded Red Cabbage

2 tablespoon Soy Sauce

4 tablespoon Hoisin Sauce

1 teaspoon Sriracha

4 ounce Shredded Carrots

1 thumb Ginger

1 unit Yellow Onion

5 teaspoon Rice Wine Vinegar

1 teaspoon Cooking Oil

1 tablespoon Butter

Salt

Pepper

½ teaspoon Sugar

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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.

Prep & Cook Aromatics
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.

Cook Beef
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.

Finish & Serve
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.