Mongolian Beef & Veggie Stir-Fry
with Jasmine Rice & Roasted Cashews
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.
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Ingredients
3 clove
garlic
1 packet
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 knob
ginger
1 packet
hoisin sauce
(Contains Soy; )
1 packet
beef strips
1 unit
carrot
1 bunch
broccolini
1 packet
Asian Greens
1 bunch
spring onion
1 packet
Roasted Peanuts & Cashew Mix
(Contains Peanut, Tree Nuts; )
Not included in your delivery
tbs
olive oil
20 g
butter
(Contains Milk; )
1.25 cup
water (for the rice)
¼ tsp
salt
1 tbs
soy sauce
(Contains Gluten, Soy; )
1.5 tsp
brown sugar
1.5 tsp
water (for the sauce)
Nutrition Values
Utensils
Instructions
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!
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.
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. 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.
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.
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.