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.
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.
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. )
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)
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 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.
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.
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.
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.
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.