Saucy Mongolian Beef
with Garlicky Vegetables
Takeout, Fakeout! Mongolian beef is a Chinese restaurant staple, and it’s time to master it in your kitchen. The sticky, saucy beef, garlicky vegetables and fragrant rice will fill your mouth with flavour!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Beef Strips
½ cup
Jasmine Rice
160 g
Sweet Bell Pepper
227 g
Broccoli, florets
6 g
Garlic
30 g
Ginger
¼ cup
Hoisin-Soy Sauce Blend
(Contains Mustard, Sesame, Soy, Sulphites, Wheat)
2 unit
Green Onion
1 unit
Chili Pepper
1 tbsp
Rice Vinegar
(Contains Sulphites)
1 tbsp
Cornstarch
(Contains Sulphites)
Not included in your delivery
1 tsp
Sugar*
3 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Heat Guide for Step 5: 1/4 tsp mild, 1/2 tsp medium, 1 tsp spicy and 2 tsp extra-spicy! Core, then cut peppers into 1/2-inch pieces. Cut broccoli into bite-sized pieces. Thinly slice green onions. Peel, then finely grate 1 tbsp ginger (dbl for 4 ppl). Peel, then mince or grate garlic. Finely chop chili, removing seeds for less heat. (NOTE: We suggest using gloves when prepping chili!) Pat beef dry with paper towels, then cut into 1-inch pieces. Season with salt and pepper.
Heat a medium pot over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then half the green onions and half the ginger. Cook, stirring often, until fragrant, 1 min. Add rice and 3/4 cups water (dbl for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min.
While rice cooks, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then beef. Cook, stirring occasionally, until cooked through, 4-6 min.** (TIP: Cook in 2 batches for 4 ppl, using 1 tbsp oil for each batch!) When beef is done, transfer to a plate and set aside.
Reduce heat to medium. Add another 1 tbsp oil (dbl for 4 ppl), then peppers and broccoli. Cook, stirring occasionally, until tender, 4-5 min. (TIP: Cook in 2 batches for 4 ppl, using 1 tbsp oil for each batch!) Meanwhile, whisk together cornstarch and 1 cup cold water (dbl for 4 ppl) in a small bowl. Whisk in vinegar, hoisin-soy sauce and 1 tsp sugar (dbl for 4 ppl). Set aside.
Add beef, garlic, remaining ginger and 1/4 tsp chili (NOTE: Refer to Heat Guide in Start Strong) to the pan with veggies. Cook, stirring often, until fragrant, 1-2 min. Add stir-fry sauce. Cook, stirring often, until sauce is thickened and veggies are coated, 1-2 min.
Fluff rice with a fork, then season with salt. Divide rice and stir-fry between bowls. Spoon over any remaining sauce from the pan. Sprinkle over remaining green onions.
