Mongolian Beef with Stir-Fried Vegetables
and Garlic Jasmine Rice
Mongolian Beef, originating in Taiwanese restaurants, is a savoury dish featuring tender beef stir-fried with garlic, ginger, and green onions in a rich sauce, served over rice.
Cals 727 · Prot 51 · Carbs 109 · Fat 13
Global Eats
25 min
Mongolian Beef, originating in Taiwanese restaurants, is a savoury dish featuring tender beef stir-fried with garlic, ginger, and green onions in a rich sauce, served over rice.
Cals 727 · Prot 51 · Carbs 109 · Fat 13
Global Eats
Ingredients
Beef
Grass fed Steak Strips
350 Grams
Vegetable oil
1 Tbsp
Soy sauce
9*10*11*
20 ML
Brown sugar
20 Grams
Black Ground Pepper
0.3 Tsp
Ginger garlic paste
10 Grams
Baking soda
5 Grams
Corn starch
10 Grams
Teriyaki sauce
8*9*10*
40 ML
Rice vinegar
15 ML
Rice
Vegetable oil
0.5 Tbsp
Garlic paste
10 Grams
Jasmine rice
150 Grams
Water
350 ML
Salt
0.3 Tsp
Black sesame seeds
3*
5 Grams
Veggies
Red pepper
1 Piece
Spring onion
40 Grams
Broccoli florets
150 Grams
Small red chilli
1 Piece
Sesame oil
3*
15 ML
Allergens
*9 Soya, *10 Wheat, *11 Gluten, *8 Molluscs, *3 Sesame Seeds
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 3027 / 727 |
| Fats (g) | 12.5 |
| of which saturated (g) | 8.2 |
| Carbohydrates (g) | 109 |
| of which sugars (g) | 23.6 |
| Fibers (g) | 6 |
| Proteins (g) | 51.3 |
| Salt (g) | 3.8 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Marinate beef
- In a bowl, mix together vegetable oil, soy sauce, brown sugar, black pepper, ginger garlic paste, baking soda, and corn starch.
- Add the steak strips and mix well.
- Set aside to marinate.
Tip! Baking soda is key to tender beef as it helps break down tough protein fibers, while allowing the sauces to marinate. A little goes a long way.
2 Cook Rice
- Rinse and drain the rice.
- Heat a pot with a lid over a medium high heat with a drizzle of oil.
- Add the garlic paste, the drained rice, a pinch of salt and cook for 1 min.
- Add the measured water and bring to a boil over a high heat.
- Once boiling, reduce the heat to low, cover, and cook for 12-14 min or until the water is absorbed and the rice is cooked.
3 Prep
- Meanwhile, deseed and slice the red pepper into strips.
- Trim and chop the spring onions into small chunks.
- Finely chop the red chilli (spicy!).
Tip! Sensitive to spice? Deseed the red chilli or use only a small amount.
4 Fry vegetables
- Heat a large pan over medium-high heat.
- Add the sesame oil, red chilli (spicy!), the broccoli and red pepper and stir-fry for 3-4 min until charred.
- Cover for 1-2 min to steam cook to your liking.
- Set aside on a plate.
Tip! If cooking for kids, leave out the red chilli.
5 Fry steak
- Add another drizzle of vegetable oil to the pan.
- Add the marinated steak and fry for 3-4 min on high heat until browned and caramelised.
- Add the spring onions, and fry for 1 min further.
- Stir in the teriyaki sauce and rice vinegar, and cook until thickened.
Tip! Make sure your pan is really hot to sear the steak, and not steam / stew it.
6 Serve
- Serve the Mongolian Beef and Vegetables with Garlic Jasmine Rice.
- Garnish with black sesame seeds and red chillis.
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