Curry-Soy Glazed Beef & Rice Cakes
with Mushrooms & Poblano Pepper
Ingredients
- 10 oz Ground Beef (customization option: can substitute with 12 oz Pasture-Raised Ground Lamb or 10 oz Ground Pork)
- 8 oz Rice Cakes
- 4 oz Mushrooms
- 1 Poblano Pepper
- 2 Scallions
- 2 Tbsp Crème Fraîche
- 1 Tbsp Yellow Curry Paste
- 2 Tbsp Soy Glaze
- 1 Tbsp Soy Sauce
- Olive Oil (from pantry)
- Salt (from pantry)
- Pepper (from pantry)
Instructions
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Prepare the ingredients & make the sauce
Fill a medium pot (or large for 4 servings) ¾ 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, ⅓ cup of water, 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.
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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.
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Cook the beef
In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the beef. Cook, stirring frequently and breaking the meat apart with a spoon, 3 to 4 minutes, or until lightly browned. Carefully drain off and discard any excess oil. Add the sauce (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until the beef is coated and cooked through. Turn off the heat.
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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.
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Finish the rice cakes & serve your dish
To the pot of cooked rice cakes, add the cooked beef 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!
Protein Variations
Ground Lamb
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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.
Ground Pork
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Cook the pork
In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the pork. Cook, stirring frequently and breaking the meat apart with a spoon, 5 to 6 minutes, or until lightly browned. Carefully drain off and discard any excess oil. Add the sauce (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until the pork is coated and cooked through. Turn off the heat.
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