Mongolian-Style Beef
with Garlic-Roasted Peanuts
Cooking time
20 minutes
Servings
2/4
Calories
890 /serving
Mongolia knows a thing or two about cold climate cooking. This meaty homestyle dish is full of ground beef brimming with thick, dark, tangy flavours. It’s ladled out over a base of ginger-infused jasmine rice for refinement. Riding astride are sesame-spiced broccoli and garlicky peanuts.
We will send you:
- 250g Canadian-raised lean ground beef
- 15ml Minced garlic
- 15ml Ginger paste
- 300g Broccoli florets
- 45ml Sweet soy sauce
- 25g Chopped peanuts
- 160g Jasmine rice
- 30ml Apple cider vinegar
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, sunflower oil, paprika oleoresin, ginger, black pepper)
Contains: Peanuts • Sesame • Soy • Sulphites • Wheat
You will need:
Medium pan
Medium pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
34 g
Saturated Fat
9 g
Sodium
1350 mg
Total Carb
107 g
Sugars
24 g
Protein
38 g
Fibre
6 g
Preparation
Cook the rice
- Preheat the oven to 450°F.
- In a medium pot, heat a drizzle of oil on medium-high.
- Add ½ the ginger and sauté, 30 sec. to 1 min., until fragrant.
- Add 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.
Roast the broccoli
- Meanwhile, on a lined sheet pan, toss the broccoli (halve if large) with a drizzle of oil, ⅓ of the spices and S&P.
- Roast, stirring halfway, 14 to 18 min., until tender.
- In the last 4 min., add the peanuts and ½ the garlic.
Cook & coat the beef
- Meanwhile, in a medium pan, heat a drizzle of oil on medium-high.
- Add the remaining garlic and ginger. Sauté, 30 sec. to 1 min., until fragrant.
- Add the beef*; season with the remaining spices and black pepper.
- Cook, breaking up the meat, 4 to 6 min., until cooked through.
- Add the soy sauce, vinegar and 1 tbsp water (double for 4 portions). Cook, stirring often, 1 to 2 min., until slightly reduced.
Plate your dish
- Divide the rice between your bowls.
- Top with the beef and broccoli. Bon appétit!
Goodfood X L'Abattoir: Expectedly unexpected
Our next collab comes from Canada's West Coast. Try elevated recipes built by Chef Lee Cooper of Vancouver's acclaimed L'Abattoir, a Michelin-recommended restaurant focused on local ingredients. Available on our Artisan Menu this November.
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
