Mongolian Beef with Greens and Rice

In a pot, bring 3 cups of water and rice to a boil, cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb the water off the heat. Fluff the finished rice with a fork. Peel and mince garlic and ginger. Thinly slice the spring onion.

Heat 4 Tsp oil in a small saucepan over low to medium heat. Add ¹⁄₂ of both the ginger and garlic to the pan and quickly add the soy sauce and ¹⁄₃ cup water before the garlic scorches. Dissolve the brown sugar in the sauce, then raise the heat to about medium. Boil the sauce for 2-3 minutes. Remove from heat. Add more water if sauce is too thick.

Pat steak dry with paper towel. Slice steak against the grain into ¹⁄₂ cm thick bite-size slices. Dust steak in cornflour to apply a very thin coating to each piece of beef. Allow beef to sit for 5 minutes so the cornflour sticks. Meanwhile, cut baby choy sum stems into ¹⁄₂-1 cm slices, and leaves into 2 cm pieces. De-string sugar snow peas.

Heat oil in a wok, high sided pan or pot. Heat the oil over medium heat until hot but not smoking. Add the beef to the oil and sauté for 2 minutes or until the beef just begins to darken on the edges. Stir the meat so that it cooks evenly. Set aside the cooked beef.

Put the pan back over the heat, add the vegetables, remaining ginger, garlic and spring onion, cook until stems are bright green, about 2-4 minutes more. Add the sauce and beef to the wok and for 1-2 minutes.

Remove beef and greens with slotted spoon and plate up, spoon sauce over beef to suit. Serve with rice alongside. Enjoy!

In a pot, bring 3 cups of water and rice to a boil, cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb the water off the heat. Fluff the finished rice with a fork. Peel and mince garlic and ginger. Thinly slice the spring onion.

Heat 4 Tsp oil in a small saucepan (or pot) over low to medium heat. Add ¹⁄₂ of both the ginger and garlic to the pan and quickly add the soy sauce and ¹⁄₂ cup water before the garlic scorches. Dissolve the brown sugar in the sauce, then raise the heat to about medium. Boil the sauce for 2-3 minutes. Remove from heat. Add more water if sauce is too thick.

Pat steak dry with paper towel. Slice steak against the grain into ¹⁄₂ cm thick bite-size slices. Dust steak in cornflour to apply a very thin coating to each piece of beef. Allow beef to sit for 5 minutes so the cornflour sticks. Meanwhile, cut baby choy sum stems into ¹⁄₂-1 cm slices, and leaves into 2 cm pieces. De-string sugar snow peas.

Heat oil in a wok, high sided pan or pot. Heat the oil over medium heat until hot but not smoking. Add the beef to the oil and sauté for 2 minutes or until the beef just begins to darken on the edges. Stir the meat so that it cooks evenly. Set aside the cooked beef.

Put the pan back over the heat, add the vegetables, remaining ginger, garlic and spring onion, cook until stems are bright green, about 2-4 minutes more. Add the sauce and beef to the wok and for 1-2 minutes.

Remove beef and greens with slotted spoon and plate up, spoon sauce over beef to suit. Serve with rice alongside. Enjoy!

In a pot, bring 1 1⁄2 cup water and rice to a boil, cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb the water off the heat. Fluff the finished rice with a fork. Peel and mince garlic and ginger. Thinly slice the spring onion.

Heat 2 Tsp oil in a small saucepan over low to medium heat. Add ¹⁄₂ of the ginger and garlic to the pan and quickly add the soy sauce and ¹⁄₄ cup water before the garlic scorches. Dissolve the brown sugar in the sauce, then raise the heat to about medium. Boil the sauce for 2-3 minutes. Remove from heat. Add more water if the sauce is too thick.

Pat steak dry with paper towel. Slice steak against the grain into ¹⁄₂ cm thick bite-size slices. Dust steak in cornflour to apply a very thin coating to each piece of beef. Allow beef to sit for 5 minutes so the cornflour sticks. Meanwhile, cut baby choy sum stems into ¹⁄₂-1 cm slices, and leaves into 2 cm pieces. De-string sugar snow peas.

Heat oil in a wok, high sided pan or pot. Heat the oil over medium heat until hot but not smoking. Add the beef to the oil and sauté for 2 minutes or until the beef just begins to darken on the edges. Stir the meat so that it cooks evenly. Set aside the cooked beef.

Put the pan back over the heat, add the vegetables, remaining ginger, garlic and spring onion, cook until stems are bright green, about 2-4 minutes more. Add the sauce and beef to the wok and for 1-2 minutes.

Remove beef and greens with slotted spoon and plate up, spoon sauce over beef to suit. Serve with rice alongside. Enjoy!

In a pot, bring 1 1⁄2 cup water and rice to a boil, cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb the water off the heat. Fluff the finished rice with a fork. Peel and mince garlic and ginger. Thinly slice the spring onion.

Heat 2 Tsp oil in a small saucepan over low to medium heat. Add ¹⁄₂ of the ginger and garlic to the pan and quickly add the soy sauce and ¹⁄₄ cup water before the garlic scorches. Dissolve the brown sugar in the sauce, then raise the heat to about medium. Boil the sauce for 2-3 minutes. Remove from heat. Add more water if the sauce is too thick.

Pat steak dry with paper towel. Slice steak against the grain into ¹⁄₂ cm thick bite-size slices. Dust steak in cornflour to apply a very thin coating to each piece of beef. Allow beef to sit for 5 minutes so the cornflour sticks. Meanwhile, cut baby choy sum stems into ¹⁄₂-1 cm slices, and leaves into 2 cm pieces. De-string sugar snow peas.

Heat oil in a wok, high sided pan or pot. Heat the oil over medium heat until hot but not smoking. Add the beef to the oil and sauté for 2 minutes or until the beef just begins to darken on the edges. Stir the meat so that it cooks evenly. Set aside the cooked beef.

Put the pan back over the heat, add the vegetables, remaining ginger, garlic and spring onion, cook until stems are bright green, about 2-4 minutes more. Add the sauce and beef to the wok and for 1-2 minutes.

Remove beef and greens with slotted spoon and plate up, spoon sauce over beef to suit. Serve with rice alongside. Enjoy!

In a pot, bring 1 1⁄2 cup water and rice to a boil, cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb the water off the heat. Fluff the finished rice with a fork. Peel and mince garlic and ginger. Thinly slice the spring onion.

Heat 2 Tsp oil in a small saucepan over low to medium heat. Add ¹⁄₂ of the ginger and garlic to the pan and quickly add the soy sauce and ¹⁄₄ cup water before the garlic scorches. Dissolve the brown sugar in the sauce, then raise the heat to about medium. Boil the sauce for 2-3 minutes. Remove from heat. Add more water if the sauce is too thick.

Pat steak dry with paper towel. Slice steak against the grain into ¹⁄₂ cm thick bite-size slices. Dust steak in cornflour to apply a very thin coating to each piece of beef. Allow beef to sit for 5 minutes so the cornflour sticks. Meanwhile, cut baby choy sum stems into ¹⁄₂-1 cm slices, and leaves into 2 cm pieces. De-string sugar snow peas.

Heat oil in a wok, high sided pan or pot. Heat the oil over medium heat until hot but not smoking. Add the beef to the oil and sauté for 2 minutes or until the beef just begins to darken on the edges. Stir the meat so that it cooks evenly. Set aside the cooked beef.

Put the pan back over the heat, add the vegetables, remaining ginger, garlic and spring onion, cook until stems are bright green, about 2-4 minutes more. Add the sauce and beef to the wok and for 1-2 minutes.

Remove beef and greens with slotted spoon and plate up, spoon sauce over beef to suit. Serve with rice alongside. Enjoy!

In a pot, bring 1 1⁄2 cup water and rice to a boil, cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb the water off the heat. Fluff the finished rice with a fork. Peel and mince garlic and ginger. Thinly slice the spring onion.

Heat 2 Tsp oil in a small saucepan over low to medium heat. Add ¹⁄₂ of the ginger and garlic to the pan and quickly add the soy sauce and ¹⁄₄ cup water before the garlic scorches. Dissolve the brown sugar in the sauce, then raise the heat to about medium. Boil the sauce for 2-3 minutes. Remove from heat. Add more water if the sauce is too thick.

Pat steak dry with paper towel. Slice steak against the grain into ¹⁄₂ cm thick bite-size slices. Dust steak in cornflour to apply a very thin coating to each piece of beef. Allow beef to sit for 5 minutes so the cornflour sticks. Meanwhile, cut baby choy sum stems into ¹⁄₂-1 cm slices, and leaves into 2 cm pieces. De-string sugar snow peas.

Heat oil in a wok, high sided pan or pot. Heat the oil over medium heat until hot but not smoking. Add the beef to the oil and sauté for 2 minutes or until the beef just begins to darken on the edges. Stir the meat so that it cooks evenly. Set aside the cooked beef.

Put the pan back over the heat, add the vegetables, remaining ginger, garlic and spring onion, cook until stems are bright green, about 2-4 minutes more. Add the sauce and beef to the wok and for 1-2 minutes.

Remove beef and greens with slotted spoon and plate up, spoon sauce over beef to suit. Serve with rice alongside. Enjoy!