Mongolian Beef Strip Sauté
with Green Beans over Jasmine Rice
Cooking time
25 minutes
Servings
2/4
Calories
690 /serving
The forecast for suppertime? Saucy, with a kick of ginger. Taking inspiration from hearty Mongolian cooking, this generously meaty, sauté features tender strips of top sirloin coated in deeply aromatic, sweet, salty flavours—with touches of green for contrast.
We will send you:
- 285g Striploin beef strips
- 15ml Ginger paste
- 300g Green beans (or string peas)
- 15ml Minced garlic
- 3 Scallions
- 160g Jasmine rice
- 10g Cornstarch
- 45ml Sweet soy sauce
- 30ml Soy sauce (low sodium)
Contains: Soy • Sulphites • Wheat
You will need:
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Total Fat
11 g
Saturated Fat
3 g
Sodium
1100 mg
Total Carb
104 g
Sugars
22 g
Protein
43 g
Fibre
5 g
Preparation
Cook the rice
- In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Mise en place
- Meanwhile, remove the stem ends of the green beans; halve crosswise on an angle.
- Slice the scallions crosswise on an angle.
- In a small bowl, make the sauce by combining the sweet soy sauce, soy sauce, cornstarch and ½ cup water (double for 4 portions).
Cook the beef & green beans
- In a large pan, heat a drizzle of oil on medium-high.
- Add the beef and cook, 1 to 2 min., until partially cooked; season with S&P.
- Add the green beans, garlic and ginger. Cook, stirring occasionally, 3 to 4 min., until tender and the beef* is cooked through.
Coat the beef & green beans
- To the pan, add the sauce and cook, stirring often, 1 to 2 min., until coated and thickened.
Plate your dish
- Divide the rice between your bowls.
- Top with the beef and green beans.
- Garnish with the scallions. Bon appétit!
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*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
