Mongolian Beef, Prawn & 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 and prawns. 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
190 g
Peeled Prawns
(Contains: Crustaceans;)
Utensils
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 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 ginger and garlic. 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 into half-moons. Trim and halve the snow peas. Thinly slice the long red chilli (if using).
• Heat a drizzle of olive oil in a large frying pan 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 regularly, until tender, 1-2 minutes. Transfer to a bowl.
• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. Transfer to a bowl. • Return the frying pan to a high heat with a drizzle of olive oil. • When the oil is hot, cook the 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 and repeat with the remaining beef strips. • Return the veggies, prawns, 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 the jasmine rice, Mongolian beef, prawns and snow pea stir-fry between bowls. Sprinkle with the roasted peanuts. Garnish with chilli (if using). Enjoy!
