Name: Mongolian beef stir-fry
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 400 gram beef rump steak, thinly sliced; 2 tablespoon cornflour; 2 tablespoon vegetable oil; 5 green onions, cut into 5cm lengths, plus extra, thinly sliced, to serve; 3 clove garlic, thinly sliced; 600 gram packet frozen stir-fry vegetables with ginger and garlic flavour sachet; 120 gram sachet mongolian stir-fry sauce; 3 cup cooked jasmine rice (1 cup raw)

Mongolian beef stir-fry

Serves 4

Prep

10M

Cook

10M

Total

20M

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Ingredients

400 gram beef rump steak, thinly sliced

2 tablespoon cornflour

2 tablespoon vegetable oil

5 green onions, cut into 5cm lengths, plus extra, thinly sliced, to serve

3 clove garlic, thinly sliced

600 gram packet frozen stir-fry vegetables with ginger and garlic flavour sachet

120 gram sachet mongolian stir-fry sauce

3 cup cooked jasmine rice (1 cup raw)

Method

1.Combine beef and cornflour in a bowl. Heat a wok or large frying pan over high heat. Add 1 tablespoon of the oil; swirl to coat surface. Stir-fry beef, in batches, 2 minutes or until browned. Transfer beef to a heatproof plate.

2.Heat remaining oil in wok over high heat; swirl to coat surface. Add onion; stir-fry for 30 seconds or until starting to brown. Add garlic and flavour sachet; stir-fry for 30 seconds or until fragrant. Add vegetables; stir-fry 2 minutes or until just tender. Add sauce, beef and any resting juices; stir-fry 1 minute or until heated. Serve with rice and top with extra onion.

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Ingredients

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