Spicy Mongolian Beef

Stir Fry

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Instructions

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1 Prep vegetables

Remove the beef steaks from the fridge 20-30 min prior to cooking. Roughly chop the mushrooms and white cabbage. Peel and slice the red onion. Slice the green and red chillis in half lengthwise. Trim the green beans.

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2 Make sauce

In a bowl, whisk together the oyster sauce, soy sauce and brown sugar. Heat a saucepan over a medium heat with a drizzle of vegetable oil. Once hot, add the ginger garlic paste and cook for 1 min. Add the sauce mixture and simmer for 2 min. Remove the pan from the heat, add the ground black pepper and set aside.

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3 Boil green beans

Cook the green beans in a pot of salted boiling water for 3-4 min or until tender. Drain once cooked.

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4 Fry beef

Meanwhile, pat the steaks dry with kitchen paper. Heat a pan over a high heat with a drizzle of vegetable oil. Once hot, add the steaks and fry them for 2-3 min on each side or until cooked to your liking. Transfer the steaks to a plate and leave them to rest for 10 min.

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5 Fry vegetables

Wipe the pan clean and return it to a high heat with a drizzle of vegetable oil. Add the mushrooms, cabbage and onion, and fry for 5 min. Add the green and red chilli (spicy!). Fry for 2 min further.

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6 Toss

Slice the rested steaks finely. Add the bean sprouts, drained green beans, sliced beef and the sauce to the pan and give everything a good mix up. Garnish with sesame seeds and serve immediately.

Tips for fussy eaters

Serve with white rice!

Pro tip

If the pan is looking crowded, fry the beef strips in batches. This will stop them from stewing, rather than frying!

In this recipe you'll use the time in which your steak is resting, to whip up a quick stir fry!

Cooking Time: 30 min

Cals 409 · Prot 42 · Carbs 32 · Fat 21

Dairy-Free

Ingredients

Number of people

Beef stir fry

Sirloin steak-deprecated 300 Grams
Chestnut mushrooms 250 Grams
White cabbage 300 Grams
Red onion 1 Piece
Small green chilli 1 Piece
Small red chilli 1 Piece
Green beans 150 Grams
Vegetable oil 3 Tbsp
Bean sprouts 100 Grams
Sesame seeds 10 Grams

Sauce

Oyster sauce 30 Grams
Soy sauce 30 ML
Brown sugar 10 Grams
Vegetable oil 1 Tbsp
Ginger garlic paste 10 Grams
Black pepper 1 Tsp

In this recipe you'll use the time in which your steak is resting, to whip up a quick stir fry!

Cooking Time: 30 min

Cals 409 · Prot 42 · Carbs 32 · Fat 21

Dairy-Free

Instructions

photo

1 Prep vegetables

Remove the beef steaks from the fridge 20-30 min prior to cooking. Roughly chop the mushrooms and white cabbage. Peel and slice the red onion. Slice the green and red chillis in half lengthwise. Trim the green beans.

photo

2 Make sauce

In a bowl, whisk together the oyster sauce, soy sauce and brown sugar. Heat a saucepan over a medium heat with a drizzle of vegetable oil. Once hot, add the ginger garlic paste and cook for 1 min. Add the sauce mixture and simmer for 2 min. Remove the pan from the heat, add the ground black pepper and set aside.

photo

3 Boil green beans

Cook the green beans in a pot of salted boiling water for 3-4 min or until tender. Drain once cooked.

photo

4 Fry beef

Meanwhile, pat the steaks dry with kitchen paper. Heat a pan over a high heat with a drizzle of vegetable oil. Once hot, add the steaks and fry them for 2-3 min on each side or until cooked to your liking. Transfer the steaks to a plate and leave them to rest for 10 min.

photo

5 Fry vegetables

Wipe the pan clean and return it to a high heat with a drizzle of vegetable oil. Add the mushrooms, cabbage and onion, and fry for 5 min. Add the green and red chilli (spicy!). Fry for 2 min further.

photo

6 Toss

Slice the rested steaks finely. Add the bean sprouts, drained green beans, sliced beef and the sauce to the pan and give everything a good mix up. Garnish with sesame seeds and serve immediately.

Tips for fussy eaters

Serve with white rice!

Pro tip

If the pan is looking crowded, fry the beef strips in batches. This will stop them from stewing, rather than frying!

Ingredients

Number of people

Beef stir fry

Sirloin steak-deprecated 300 Grams
Chestnut mushrooms 250 Grams
White cabbage 300 Grams
Red onion 1 Piece
Small green chilli 1 Piece
Small red chilli 1 Piece
Green beans 150 Grams
Vegetable oil 3 Tbsp
Bean sprouts 100 Grams
Sesame seeds 10 Grams

Sauce

Oyster sauce 30 Grams
Soy sauce 30 ML
Brown sugar 10 Grams
Vegetable oil 1 Tbsp
Ginger garlic paste 10 Grams
Black pepper 1 Tsp
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