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Mongolian Beef & Veggie Stir-Fry

Mongolian Beef & Veggie Stir-Fry

with Jasmine Rice & Roasted Cashews

Family Friendly
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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.

Allergens:MilkGlutenSoyPeanutsTree Nuts

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

3 clove

garlic

1 packet

jasmine rice

(May be presentGluten, Milk, Peanuts, Sesame, Soy, Tree Nuts)

1 knob

ginger

1 packet

hoisin sauce

(ContainsSoy)

1 packet

beef strips

1 unit

carrot

1 bunch

broccolini

1 packet

Asian greens

1 bunch

spring onion

1 packet

roasted peanut & cashew mix

(ContainsPeanuts, Tree Nuts)

Not included in your delivery

tbs

olive oil

20 g

butter

(ContainsMilk)

1.25 cup

water (for the rice)

¼ tsp

salt

1 tbs

soy sauce

(ContainsGluten, Soy)

1.5 tsp

brown sugar

1.5 tsp

water (for the sauce)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3150 kJ
Fat22.1 g
of which saturates9.4 g
Carbohydrate94.7 g
of which sugars27.2 g
Dietary Fibre0 g
Protein41.4 g
Cholesterol0 mg
Sodium1500 mg
Utensils
Utensilsarrow down iconarrow down icon
Lid
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Finely chop the garlic. In a medium saucepan, melt the butter and a dash of olive oil over a medium heat. Add 1/2 the garlic and cook until fragrant, 1-2 minutes. Add the water (for the rice) and the salt and bring 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 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. In a medium bowl, combine the ginger, soy sauce, brown sugar, hoisin sauce, water (for the sauce) and the remaining garlic. Add the beef strips and toss to coat. Set aside. TIP: Leave the beef strips to marinate for at least 15 minutes if you have the time – this will increase the flavour and tenderness.

3

Thinly slice the carrot (unpeeled) into half-moons. Trim and halve the broccolini. Roughly chop the Asian greens. Thinly slice the spring onion.

4

In a large frying pan, heat a drizzle of olive oil over a high heat. Add the beef strips in batches, allowing the excess marinade to drip back into the bowl, and cook, tossing, until browned, 1-2 minutes. Transfer to a bowl. TIP: Cooking the beef in batches over a high heat helps keep it tender.

5

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the carrot and broccolini and cook until just softened, 3-4 minutes. Add the Asian greens and 1/2 the spring onion and cook, tossing, until tender, 1-2 minutes. Return the beef strips and excess marinade to the pan and toss until just combined and warmed through. TIP: Add all the spring onion if you don't like it raw as a garnish.

6

Divide the garlic rice and Mongolian beef and veggie stir-fry between bowls. Garnish with the roasted cashew & peanut mix and any remaining spring onion.