Capsicum, carrot and spring onion are the vegetable stars in this delicious Mongolian Beef! Served alongside steamed white rice, this dish is perfect for cool winter nights around the table with loved ones
Preparation time : 30 minutes
Serves : 4
Ingredients :
- 1 large carrot, peeled and julienned
- 1 red capsicum, sliced into strips
- 1 tbsp butter
- 2 tbsp olive oil
- 450g diced beef
- ¼ cup cornflour
- Steamed white rice, to serve
SAUCE:
- 1 tsp fresh ginger, peeled and grated
- 4 garlic cloves, peeled and minced
- 1/3 cup brown sugar, packed
- 1/3 cup water
- 1/3 cup soy sauce
- ½-1 tsp sriracha (optional)
- 1/3 cup spring onions, thickly sliced + extra to serve
Method :
- Place the diced beef in a bowl, add cornflour and stir to coat.
- In a medium bowl, combine the sauce ingredients, stirring until it is well combined. Set aside.
- In a large pan, heat 1 tbsp olive oil with the butter over a medium-high heat. Add the carrot and capsicum, then sauté until the vegetables have softened slightly. Remove the vegetables from the pan and cover to keep warm.
- Add the remaining 1 tbsp olive oil over a high heat. Once hot, add the diced beef and cook for around 2 mins per side.
- Once done, add the vegetables back into the pan, along with the spring onion.
- Pour in the sauce and stir to coat the meat and vegetables. Turn the heat down to medium-low and cook until the sauce has thickened – around 3-4 mins.
- Serve the mongolian beef on a bed of steamed white rice and top with additional sliced spring onion.
This recipe by A Better Choice !
Shop for your ingredients in-store or online.
