Mongolian Beef & Pea Pod Stir-Fry

• 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.