HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMongolian Beef & Snow Pea Stir Fry
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

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Preparation Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 packet

jasmine rice

1 knob


1 clove


1 sachet

oyster sauce

(ContainsGluten, Molluscs)

1 packet

beef strips





1 bag

snow peas

1 packet

roasted peanuts

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


long red chilli (optional)

Not included in your delivery

olive oil

1 tbs

soy sauce

(ContainsGluten, Soy)

¾ tbs

brown sugar

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

1.25 cup

water (for the rice)

½ tbs

water (for the sauce)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2555 kJ
Fat8.7 g
of which saturates1.9 g
Carbohydrate84 g
of which sugars20.4 g
Protein44.9 g
Sodium1603 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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.


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.


Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, add the beef, allowing the excess marinade to drip into the bowl, and cook, 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.


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.