Saucy Mongolian Beef
with Garlic Vegetables
Mongolian beef: it’s been a family Chinese restaurant staple for years, and it’s time to master it in your own kitchen. For the perfect result, make sure your wok is searing hot before adding the beef strips. Don’t be afraid to only cook the veg for a few minutes either - a little bite to them is definitely what you want here.
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
2 clove
garlic
1 knob
ginger
2 tbs
oyster sauce
(Contains: Gluten, Wheat, Molluscs;)
600 g
beef strips
1.5 cup
jasmine rice
(May be present: Wheat, Gluten, Soy.)
1
red capsicum
1 head
broccoli
1 bunch
spring onions
Not included in your delivery
2 tbs
soy sauce (or gluten-free tamari soy sauce)
(Contains: Soy, Gluten;)
1 tbs
brown sugar
1 tbs
plain flour
(Contains: Gluten, Wheat;)
2 tbs
warm water
6 cup
water
2 tbs
vegetable oil
Utensils
Cooking Steps
To prepare the ingredients, peel and crush the garlic and peel and grate the ginger. Rinse the Jasmine rice well. Thinly slice the red capsicum and spring onions. Chop the broccoli florets into small, bite-sized pieces.
In a medium bowl combine the salt-reduced soy sauce, brown sugar, plain flour, garlic, ginger, oyster sauce and warm water. Add the beef strips. Toss to coat the beef in the sauce and then set aside to marinate.
Place the Jasmine rice and the water in a medium saucepan and bring to the boil over a high heat. Reduce the heat to medium and simmer, uncovered, for 10-12 minutes or until the rice is soft. Drain.
Meanwhile, heat a large wok over a high heat. Add half the vegetable oil to the wok. Fry half the beef strips for 1-2 minutes or until browned and cooked through. Remove from the wok and set aside on a plate. Repeat with the remaining beef strips. Reserve any excess marinade to add in later.
Add the remaining vegetable oil to wok over high heat. Add the red capsicum, broccoli, half the spring onion and a splash of water and stir fry for 2-3 minutes or until the vegetables have slightly softened.
Return the cooked beef to wok with the excess marinade and stir fry all the ingredients for 1-2 minutes or until the sauce has thickened and the beef has heated through.
To serve, divide the rice and Mongolian beef between plates and top with the remaining spring onion. Enjoy!
