Saucy Mongolian Beef
with Garlicky Vegetables
Mongolian beef: it’s been a Chinese restaurant staple for years, and it’s time to master it in your own kitchen. For the perfect result, make sure your pan is searing hot before adding the beef strips.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
570 g
Lanières de bœuf
2 pièce(s)
Poivron rouge
340 g
Brocoli, en fleurons
2 gousse(s)
Ail
30 g
Gingembre
2 pièce(s)
Oignons verts
1.5 tasse(s)
Riz au jasmin
¼ tasse(s)
Sauce mongole
Pas inclus dans votre livraison
2 cc
Sucre*
pièce(s)
Huile*
Informations nutritionnelles
Ustensiles
Instructions
Prep: Wash and dry all produce. Bring 21/2 cups salted water to a boil in a medium pot. Mince or grate the garlic. Peel, then mince or grate 1 tbsp ginger. Thinly slice the green onions. Core, then thinly slice the red bell pepper.
Cook the rice: Rinse and drain the rice under cold running water water, then add it to the boiling water. Reduce the heat to medium-low. Simmer, covered, until the rice is tender and the water has been absorbed, 10-12 min.
Cook the beef: Meanwhile, season the beef strips with salt and pepper in a medium bowl. Heat a large non-stick pan over high heat. Add a drizzle of oil, then add half the beef strips. Cook until browned, 1-2 min per side. Transfer to a plate. Repeat with remaining beef strips and transfer it to the same plate.
Cook the veggies: Reduce the heat to medium. Add another drizzle of oil to the pan, then the red pepper, broccoli, green onions, garlic and ginger. Cook, stirring often, until veggies are tender-crisp, 3-4 min.
Add the Mongolian sauce blend, sugar and 2 tbsp water. Stir until everything is heated through, and sauce is simmering, 1-2 min.
Finish and serve: Stir the beef into the veggies. Divide the rice and Mongolian beef between plates. Enjoy!