Mongolian Beef & Veggie Stir-Fry
with Jasmine Rice
- Molluscs
Ingredients
250 g
Beef Strips
1 packet
Roasted Peanuts & Cashew Mix
1
Asian Greens
1 packet
Jasmine rice
1
Baby Broccoli
1
Spring Onion
1 packet
Ginger Paste
1
Carrot
1 packet
Oyster Sauce
(Contains: Molluscs; )
Nutrition Values
Cooking Steps
(SUBBED FRESH GINGER FOR GINGER PASTE) Finely chop the garlic (or use a garlic press). 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!
While the rice is cooking, finely grate the ginger. In a medium bowl, combine the ginger, soy sauce, brown sugar, oyster 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.
Thinly slice the carrot (unpeeled) into half-moons. Trim and halve the broccolini. Roughly chop the Asian greens. Thinly slice the spring onion.
In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, add the beef strips to the pan in batches, allowing the excess marinade to drip back into the bowl, and cook, tossing regularly, until browned, 1-2 minutes. Transfer to a bowl. TIP: Cooking the beef in batches over a high heat helps keep it tender.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the broccolini and carrot and cook until just softened, 3-4 minutes. Add the Asian greens and 1/2 the spring onion and cook, tossing regularly, 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.
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. Enjoy!
