Mongolian Beef & Snow Pea Stir-Fry
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Mongolian Beef & Snow Pea Stir-Fry

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.

Tags:
Kid Friendly
Under 650kcal
Allergens:
Gluten
Soy
Mollusc
Wheat
Peanut

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.

Preparation Time35 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

jasmine rice

1 clove

garlic

1 knob

ginger

1 sachet

oyster sauce

(Contains Gluten, Mollusc, Wheat;)

1 packet

beef strips

1

capsicum

1

carrot

1 bag

snow peas

½

long red chilli

1 packet

roasted peanuts

(Contains Peanut; May be present: Tree Nuts, Milk, 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)

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Nutritional Values

per serving
Energy (kJ)2582 kJ
Calories0 kcal
Fat8.7 g
of which saturates1.9 g
Carbohydrate85.2 g
of which sugars21.7 g
Dietary Fibre0 g
Protein45.1 g
Cholesterol0 mg
Sodium1714 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Pan
Large Non-Stick Pan
Lid

Instructions

Cook the rice
1

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!

Marinate the beef
2

While the rice is cooking, finely grate the garlic. 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.

Get prepped
3

While the beef is marinating, thinly slice the red capsicum into strips. Thinly slice the carrot (unpeeled) into half-moons. Trim and halve the snow peas.

TIP: Cut the veggies to size so they cook in time.

Cook the beef
4

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.

Cook the veggies
5

Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, cook the beef in batches (allow the excess marinade to drip back into the bowl), tossing often, until browned, 1-2 minutes. Transfer to the bowl with the veggies. 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 prevents the meat from stewing and ensures a tender result.

Serve up
6

Thinly slice the long red chilli (if using). Divide the jasmine rice, Mongolian beef and snow pea stir-fry between bowls. Sprinkle with the roasted peanuts. Garnish with chilli.

TIP: For the Calorie Smart option, serve without the roasted peanuts.