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Curry-Soy Glazed Beef & Rice Cakes
with Mushrooms & Poblano Pepper
with Pasture-Raised Ground Lamb
Active:
30m
Total:
30m
Rice cakes are perfect texture for soaking up a mixture of vibrant yellow curry paste and soy glaze that's used to bring together tender bites of beef, mushrooms, and poblano pepper.
Details
Rice cakes are perfect texture for soaking up a mixture of vibrant yellow curry paste and soy glaze that's used to bring together tender bites of beef, mushrooms, and poblano pepper.
Nutrition per serving
30g Of Protein
Ingredients
12 oz
Pasture-Raised Ground Lamb
8 oz
Rice Cakes
4 oz
Mushrooms
1 each
Poblano Pepper
2 each
Scallions
1 tbsp
Yellow Curry Paste
2 tbsp
Soy Glaze
2 tbsp
Crème Fraîche
1 tbsp
Soy Sauce
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Prepare the ingredients & make the sauce
Fill a medium pot (or large for 4 servings) 3/4 of the way up with water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the stem of the pepper(s). Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands immediately after handling. In a bowl, whisk together the soy glaze, soy sauce, 1/4 cup of water (or 1/2 cup for 4 servings), and as much of the curry paste as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper if desired.
step 2
Cook the vegetables
In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the mushroom pieces and sliced pepper(s) in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Transfer to a bowl. Wipe out the pan.
step 3
Cook the lamb
In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the lamb. Cook, stirring frequently and breaking the meat apart with a spoon, 3 to 4 minutes, or until lightly browned. Add the sauce (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until the lamb is coated and cooked through. Turn off the heat.
step 4
Cook the rice cakes
Meanwhile, add the rice cakes to the pot of boiling water and cook 2 to 3 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
step 5
Finish the rice cakes & serve your dish
To the pot of cooked rice cakes, add the cooked lamb and cooked vegetables. Season with salt and pepper. Cook on medium-high, stirring frequently, 30 seconds to 1 minute, or until combined and the rice cakes are thoroughly coated. Turn off the heat; stir in the crème fraîche until combined. Taste, then season with salt and pepper if desired. Serve the finished rice cakes garnished with the sliced green tops of the scallions. Enjoy!
Instructions
step 1
Prepare the ingredients & make the sauce
Fill a medium pot (or large for 4 servings) 3/4 of the way up with water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the stem of the pepper(s). Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands immediately after handling. In a bowl, whisk together the soy glaze, soy sauce, 1/4 cup of water (or 1/2 cup for 4 servings), and as much of the curry paste as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper if desired.
step 2
Cook the vegetables
In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the mushroom pieces and sliced pepper(s) in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Transfer to a bowl. Wipe out the pan.
step 3
Cook the lamb
In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the lamb. Cook, stirring frequently and breaking the meat apart with a spoon, 3 to 4 minutes, or until lightly browned. Add the sauce (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until the lamb is coated and cooked through. Turn off the heat.
step 4
Cook the rice cakes
Meanwhile, add the rice cakes to the pot of boiling water and cook 2 to 3 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
step 5
Finish the rice cakes & serve your dish
To the pot of cooked rice cakes, add the cooked lamb and cooked vegetables. Season with salt and pepper. Cook on medium-high, stirring frequently, 30 seconds to 1 minute, or until combined and the rice cakes are thoroughly coated. Turn off the heat; stir in the crème fraîche until combined. Taste, then season with salt and pepper if desired. Serve the finished rice cakes garnished with the sliced green tops of the scallions. Enjoy!
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