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
Cooking Steps
• 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 10 minutes, then remove the pan from the heat and keep covered until the rice is tender and all the 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 sauce, the soy sauce, brown sugar, oyster sauce, 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 to the pan (allow the excess marinade to drip back into the bowl), tossing, until browned, 1-2 minutes. Transfer to the bowl with the veggies.
• Return 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 prevents the meat from stewing and ensures a tender result.
• Divide jasmine rice, Mongolian beef and pea pod stir-fry between bowls. Sprinkle with crushed peanuts. Garnish with chilli to serve. Enjoy!
