Mongolian Beef with Asian Greens & Rice
  • Prep time: 30
  • Calories: 770
In the USA, there is a successful chain of Asian-themed restaurants called PF Chengs. One of the most famous, and popular, items on the menu is their Mongolian Beef. This is a copycat recipe that lives up to the hype and popularity of the original. Super tasty and cooked in just 30 min there really is no need to eat out. Post it on Instagram and show your #youplateit style.
Ingredients
  • 1 Ginger
  • 3 Garlic Clove
  • 2 Spring Onion
  • 1 Bunch of Chinese Broccoli
  • 0.75 Cups of Jasmine Rice
  • 0.5 Cups of Soy Sauce (GF)
  • 0.5 Cups of Brown Sugar
  • 250 Grams of Porterhouse Steak (Thick-Cut)
  • 0.25 Cups of Cornflour (GF)
  • 150 Grams of Sugar Snap Peas
Recipe

Cook Rice & Prepare Ingredients:

In a medium pot, bring 1⅓ cups water to a boil. Stir in the rice; cover with a lid and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Taste the rice; if it is still too firm, add a few more tablespoons of water. Cover the pot and let the rice absorb the water off of the heat. Fluff the finished rice with a fork. Peel and mince the garlic and ginger. Thinly slice the spring onion.

Prepare Sauce:

Heat 2 teaspoons of vegetable oil in a small pan (or pot) over low to medium heat. Note: You don't want to get the oil too hot. Add half of both the ginger and garlic to the pan and quickly add the soy sauce and ½ 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.

Prepare Steak & Greens:

Add cornflour to a bowl. Pat dry the steak with paper towel. Slice the steak against the grain into ½ cm thick bite-size slices (Tilt the blade of your knife at about a 45° angle to the top of the steak so that you get wider cuts). Dip the steak into the cornflour to apply a very thin dusting to both sides of each piece of beef. Let the beef sit for about 5 minutes so that the cornflour sticks. In the meantime, cut the Chinese broccoli stems into ½-1 cm slices; cut the leaves into 2 cm pieces. De-string sugar snap peas and cut in half. Snap off the stems of each sugar snap pea; pull off and discard the tough string that runs the length of the pod.

Cook Beef:

Heat 3 tablespoons of 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; stirring the meat so that it cooks evenly. Note: You don't need to completely cook the beef as it's going to go back on the heat later. Set aside the cooked beef.

Cook Greens:

Put the pan back over the heat, add the Chinese broccoli stems, cook for 1 minute. Add remaining ginger, garlic, sugar snap peas and spring onion, cook until stems are bright green, about 2 minutes more. Add Chinese broccoli leaves and cook until wilted, 2-3 minutes. Set aside on a serving plate.

You Plate It:

Add back the beef and cook for 1 minute more. Add the sauce, cook for 1 to 2 minutes while stirring. Remove beef and greens with slotted spoon, leave the excess sauce behind in the pan. Serve with rice alongside. Enjoy!