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Saucy Mongolian Beef

Saucy Mongolian Beef

with Garlicky Vegetables

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Takeout, Fakeout! Mongolian beef is a Chinese restaurant staple and it’s time to master it in your kitchen. The sticky beef, garlicky vegetables and fragrant rice will fill your tongue with flavour!

Allergens:Mustard/MoutardeSesame/SésameSoy/SojaWheat/BléSulphites/Sulfite

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

570 g

Beef Strips

1.5 cup

Jasmine Rice

160 g

Sweet Bell Pepper

454 g

Broccoli, florets

9 g

Garlic

30 g

Ginger

½ cup

Hoisin-Soy Sauce Blend

(ContainsMustard/Moutarde, Sesame/Sésame, Soy/Soja, Wheat/Blé, Sulphites/Sulfite)

4 unit

Green Onions

2 tbsp

Rice Vinegar

(ContainsSulphites/Sulfite)

2 tbsp

Cornstarch

(ContainsSulphites/Sulfite)

Not included in your delivery

2 tsp

Sugar*

5 tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Calories740 kcal
Fat25 g
Saturated Fat5 g
Carbohydrate86 g
Sugar8 g
Dietary Fiber5 g
Protein42 g
Cholesterol70 mg
Sodium590 mg
Utensils
Utensilsarrow down iconarrow down icon
Garlic Press
Grater
Paper Towel
Measuring Cups
Measuring Spoons
Medium Pot
Large Non-Stick Pan
Whisk
Medium Bowl
Instructionsarrow up iconarrow up icon
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1

Before starting, wash and dry all produce. Peel, then finely grate ginger. Heat a medium pot over medium heat. When hot, add 1 tbsp oil, then half the ginger. Cook, stirring often, until fragrant, 1 min. Add rice and 2 1/2 cups water. 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.

2

While rice cooks, core, cut peppers into 1/4-inch pieces. Cut broccoli into bite-sized pieces. Thinly slice green onions. Peel, then mince or grate garlic. Pat beef dry with paper towels, then cut larger pieces in half. Season with salt and pepper.

3

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil, then half the peppers and half the broccoli. Cook, stirring occasionally, until tender-crisp, 3-4 min. Transfer to a plate, then repeat with another 1 tbsp oil and remaining veggies.

4

When all veggies are done, using the same pan, add 1/2 tbsp oil, then half the beef. Cook, stirring occasionally, until cooked through, 3-5 min. Whisk together 1 cup water, cornstarch, rice vinegar, hoisin-soy sauce and 2 tsp sugar in a medium bowl. Set aside. When first batch of beef is done, transfer to a plate, then repeat with another 1/2 tbsp oil and remaining beef.

5

Add garlic, all beef, all veggies and remaining ginger to the same pan. Stir together, until fragrant, 1-2 min. Add sauce from the medium bowl. Cook, stirring often, until sauce slightly thickens and veggies are coated, 2-3 min.

6

Fluff rice with a fork, then stir in half the green onions and season with salt. Divide rice and Mongolian beef between bowls. Spoon any remaining sauce from the pan over beef. Sprinkle over remaining green onions.