Mongolian Beef & Pea Pod Stir-Fry
with Jasmine Rice & Chilli
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
250 g
Beef Strips
1
Capsicum
1
Carrot
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Wheat.)
1
Garlic
1 packet
Ginger Paste
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat.)
1
Long Chilli
1 packet
Oyster Sauce
(Contains: Gluten, Molluscs, Wheat;)
1 packet
Pea Pods
Utensils
Cooking Steps
• In a medium saucepan, bring the water
(for the rice) to the boil. Add jasmine rice, stir,
cover with a lid and reduce the heat to low.
• Cook for 10 minutes, then remove pan from heat
and keep covered until rice is tender and water is
absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so
don’t peek!
• While the rice is cooking, finely chop garlic.
• In a medium bowl, combine ginger paste, the soy
sauce, brown sugar, oyster sauce, the water (for
the sauce) and half the garlic.
• Add 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 capsicum
into strips.
• Thinly slice carrot into half-moons.
• Trim and halve pea pods.
• Thinly slice long chilli (if using).
• Heat a drizzle of olive oil in a large frying pan over
medium-high heat. Add the remaining garlic and
cook until fragrant, 1 minute.
• Add capsicum and carrot and cook until starting to
soften, 2-3 minutes.
• Add pea pods and cook, tossing regularly, until
tender, 1-2 minutes. Transfer to a bowl.
• Return the frying pan to high heat with a drizzle of
olive oil. When the oil is hot, cook beef in batches,
(allow the excess marinade to drip back into the
bowl), tossing, until browned, 1-2 minutes. Transfer
to bowl with the veggies.
• Return veggies, beef and any excess marinade to
the pan. Toss until combined and heated through.
TIP: Cooking the beef strips in batches on high heat
prevents meat from stewing and ensures a tender result.
• Divide jasmine rice and Mongolian beef and pea pod
stir-fry between bowls.
• Sprinkle with crushed peanuts.
• Garnish with chilli to serve. Enjoy!
