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Mongolian Beef & Snow Pea Stir-Fry

Mongolian Beef & Snow Pea Stir-Fry

with Jasmine Rice

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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
Allergens:GlutenSoyMolluscsPeanuts

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
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 packet

jasmine rice

1 knob

ginger

1 clove

garlic

1 sachet

oyster sauce

(ContainsGluten, Molluscs)

1 packet

beef strips

1

capsicum

1

carrot

1 bag

snow peas

½

long red chilli

1 packet

roasted peanuts

(ContainsPeanutsMay be present Milk, Tree Nuts, Sesame, Soy)

Not included in your delivery

Olive Oil

1.25 cup

water (for the rice)

1 tbs

soy sauce

(ContainsGluten, Soy)

¾ tbs

brown sugar

(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)

½ tbs

water (for the sauce)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2963 kJ
Fat16.2 g
of which saturates3.1 g
Carbohydrate87.2 g
of which sugars22.4 g
Protein48.7 g
Sodium1714 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Lid
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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!

2

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.

3

While the beef is marinating, thinly slice the 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.

4

Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Cook the remaining garlic 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.

5

Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, cook the beef (allow the excess marinade to drip back into the bowl), tossing, until browned, 1-2 minutes (cook in batches if your pan is getting crowded). Return the veggies to the pan with the beef and any excess marinade. 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.

6

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