Mongolian Beef & Snow Pea Stir-Fry
with Jasmine Rice
It’s been a Chinese restaurant staple for years and now 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. Don’t be afraid to only cook the veggies for a few minutes either – you want them to keep a little bite.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 packet
jasmine rice
1 clove
garlic
1 knob
ginger
1 sachet
oyster sauce
(Contains Gluten, Mollusc, Wheat;)
1 packet
beef strips
1 unit
capsicum
1 unit
carrot
1 bag
snow peas
½ unit
long red chilli
1 packet
roasted cashews
(Contains Tree Nuts; May be present: Milk, Peanut, Sesame, Soy. )
Not included in your delivery
olive oil
1.25 cup
water (for the rice)
1 tbs
soy sauce
(Contains Gluten, Soy;)
3 tsp
brown sugar
2 tsp
water (for the sauce)
Nutritional Values
Utensils
Instructions
In a medium saucepan, bring the water (for the rice) to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered until the rice is tender and all the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, finely grate the garlic (or use a garlic press). Finely grate the ginger. In a medium bowl, combine the ginger, soy sauce, brown sugar, oyster sauce, water (for the sauce) and 1/2 the garlic. Add the beef strips and toss to coat. Set aside to marinate. TIP: If you have the time, allow the beef to marinate for at least 15 minutes to enhance the flavour and increase tenderness.
While the beef is marinating, thinly slice the capsicum into strips. Thinly slice the carrot (unpeeled) into half-moons. Trim and halve the snow peas. Thinly slice the long red chilli (if using). TIP: Cut the veggies to the correct size so they cook in the allocated time.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the remaining garlic and cook until fragrant, 1 minute. Add the capsicum and carrot and cook until starting to soften, 2-3 minutes. Add the snow peas and cook, tossing, until tender, 1-2 minutes. Transfer to a bowl.
drizzle of olive oil. When the oil is hot, add the beef in batches to the pan (allow the excess marinade to drip back into the bowl) and cook, tossing, until browned, 1-2 minutes. Transfer to the bowl with the veggies and repeat with the remaining beef strips. Return the veggies, beef and any excess marinade to the pan and toss until combined and heated through.
TIP: Cooking the beef strips in batches on a high heat ensures a tender result.
Divide the jasmine rice and Mongolian beef between bowls. Sprinkle with the roasted peanuts. Garnish with chilli (if using).
