HelloFresh.com.au [email protected] | (02) 8188 8722 [email protected] WK20 2016 Saucy Mongolian Beef with Garlic Vegetables Mongolian beef: it’s been a family Chinese restaurant staple for Prep: 15 mins years, and it’s time to master it in your own kitchen. For the perfect Cook: 15 mins level 1 result, make sure your wok is searing hot before adding the beef Total: 30 min contains strips. Don’t be afraid to only cook the veg for a few minutes either nut free - a little bite to them is definitely what you want here. crustacea Pantry Items Soy Sauce Brown Sugar Garlic Ginger Oyster Sauce Beef Strips Plain Flour Water Vegetable Oil Jasmine Rice Red Capsicum Broccoli Spring Onions JOIN OUR PHOTO CONTEST #HelloFreshAU QTY Ingredients Ingredient features 2 tbs salt-reduced soy sauce * in another recipe 1 tbs brown sugar * 1 tbs plain flour * * Pantry Items 2 cloves garlic, peeled & crushed 1 knob ginger, peeled & finely grated Pre-preparation 2 tbs oyster sauce 2 tbs warm water * Nutrition per serve 600 g beef strips Energy 2500 Kj 1 ½ cups Jasmine rice, rinsed well Protein 42.8 g 6 cups water * Fat, total 14.9 g 2 tbs vegetable oil * -saturated 4.1 g 1 red capsicum, thinly sliced Carbohydrate 70.6 g 1 head broccoli, florets chopped into small bite-sized pieces -sugars 8.7 g 1 bunch spring onions, finely sliced Sodium 938 mg 1 You will need: chef’s knife, chopping board, garlic crusher, vegetable peeler, grater, tongs, medium bowl, plate, medium saucepan, large wok. 1 In a medium bowl combine the salt-reduced soy sauce, brown sugar, plain flour, garlic, ginger, oyster sauce and warm water. Add the beef strips. Toss to coat the beef in the sauce and then set aside to marinate. 2 Place the Jasmine rice and the water in a medium saucepan and 3 bring to the boil over a high heat. Reduce the heat to medium and simmer, uncovered, for 10-12 minutes or until the rice is soft. Drain. 3 Meanwhile, heat a large wok over a high heat. Add half the vegetable oil to the wok. Fry half the beef strips for 1-2 minutes or until browned and cooked through. Remove from the wok and set aside on a plate. Repeat with the remaining beef strips. Reserve any excess marinade to add in later. 4 4 Add the remaining vegetable oil to wok over high heat. Add the red capsicum, broccoli, half the spring onion and a splash of water and stir fry for 2-3 minutes or until the vegetables have slightly softened. 5 Return the cooked beef to wok with the excess marinade and stir fry all the ingredients for 1-2 minutes or until the sauce has thickened and the beef has heated through. 5 6 To serve, divide the rice and Mongolian beef between plates and top with the remaining spring onion. Enjoy! Did you know? Alliumphobia is the psychological term for a fear of garlic..