Free-range beef mince, caramelised in a sticky hoisin-soy sauce with chilli and garlic. Plus, a fresh crunch from a colourful salad with spring onions, julienne carrots, and toasted sesame seeds.
STICKY MONGOLIAN BEEF
STICKY MONGOLIAN BEEF
with brown basmati & hoisin sauce
Hands on Time: 20 - 30 minutes
Overall Time: 35 - 45 minutes
Ingredients:
- Beef
- Beef Stock
- Brown Basmati Rice
- Chilli
- Chillies
- Free-Range Beef Mince
- Fresh Coriander
- Garlic Clove
- Garlic Cloves
- Green Leaves
- Julienne Carrot
- Ongs Sesame Oil
- Spring Onion
- Spring Onions
- Sticky Sauce
- Toasted Sesame Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
BEFORE YOU GET GOING
Read the whole recipe. The prep instructions are displayed in the ingredient list, directly under the item they apply to. You can either do all your prep before you start, or as you get to each item in the method.
COOK YOUR RICE
Rinse the rice and place in a pot. Submerge in 300ml of salted water. Pop on a lid and bring to the boil. Once boiling, reduce the heat and simmer for 20 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes.
BROWN THE MINCE
Boil the kettle. Place a pan or wok over a high heat with a drizzle of oil. When hot, add in the beef mince and work quickly to break it up as it starts to cook. Allow it to caramelise for 3-4 minutes until browned, stirring occasionally. On completion, season to taste and remove from the pan. Dilute the beef stock with 50ml of boiling water.
ASSEMBLE THE SALAD
Place the rinsed green leaves, julienne carrot, and spring onion strips in a salad bowl. Sprinkle in three-quarters of the coriander leaves and three-quarters of the toasted sesame seeds. Toss together with the sesame oil and season to taste.
STICKY BEEF
Return the pan to a low heat with another drizzle of oil. When hot, fry the chopped chilli (to taste) and grated garlic for 1 minute. Return the beef mince to the pan and stir in the Sticky Sauce and diluted stock. Simmer for 2-3 minutes until heated through and sticky.
GET STUCK IN
Make a bed of nourishing brown basmati rice. Spoon over the sticky beef and serve the crunchy Asian salad on the side. Garnish the beef with the remaining coriander leaves, sesame seeds, and fresh chilli to taste. Delish!
Brown Basmati Rice - 100ml
Free-Range Beef Mince - 150g
Beef Stock - 2.5ml
Green Leaves - 20g
Julienne Carrot - 75g
Spring Onion - 1
Fresh Coriander - 3g
Toasted Sesame Seeds - 5ml
Ongs Sesame Oil - 7.5ml
Chilli - 1
Garlic Clove - 1
Sticky Sauce - 45ml
BEFORE YOU GET GOING
Read the whole recipe. The prep instructions are displayed in the ingredient list, directly under the item they apply to. You can either do all your prep before you start, or as you get to each item in the method.
COOK YOUR RICE
Rinse the rice and place in a pot. Submerge in 600ml of salted water. Pop on a lid and bring to the boil. Once boiling, reduce the heat and simmer for 20 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes.
BROWN THE MINCE
Boil the kettle. Place a pan or wok over a high heat with a drizzle of oil. When hot, add in the beef mince and work quickly to break it up as it starts to cook. Allow it to caramelise for 4-5 minutes until browned, stirring occasionally. On completion, season to taste and remove from the pan. Dilute the beef stock with 100ml of boiling water.
ASSEMBLE THE SALAD
Place the rinsed green leaves, julienne carrot, and spring onion strips in a salad bowl. Sprinkle in three-quarters of the coriander leaves and three-quarters of the toasted sesame seeds. Toss together with the sesame oil and season to taste.
STICKY BEEF
Return the pan to a low heat with another drizzle of oil. When hot, fry the chopped chilli (to taste) and grated garlic for 1-2 minutes. Return the beef mince to the pan and stir in the Sticky Sauce and diluted stock. Simmer for 3-4 minutes until heated through and sticky.
GET STUCK IN
Make a bed of nourishing brown basmati rice. Spoon over the sticky beef and serve the crunchy Asian salad on the side. Garnish the beef with the remaining coriander leaves, sesame seeds, and fresh chilli to taste. Delish!
Brown Basmati Rice - 200ml
Free-Range Beef Mince - 300g
Beef Stock - 5ml
Green Leaves - 40g
Julienne Carrot - 150g
Spring Onions - 2
Fresh Coriander - 5g
Toasted Sesame Seeds - 10ml
Ongs Sesame Oil - 15ml
Chillies - 2
Garlic Cloves - 2
Sticky Sauce - 90ml
BEFORE YOU GET GOING
Read the whole recipe. The prep instructions are displayed in the ingredient list, directly under the item they apply to. You can either do all your prep before you start, or as you get to each item in the method.
COOK YOUR RICE
Rinse the rice and place in a pot. Submerge in 600ml of salted water. Pop on a lid and bring to the boil. Once boiling, reduce the heat and simmer for 20 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes.
BROWN THE MINCE
Boil the kettle. Place a pan or wok over a high heat with a drizzle of oil. When hot, add in the beef mince and work quickly to break it up as it starts to cook. Allow it to caramelise for 4-5 minutes until browned, stirring occasionally. On completion, season to taste and remove from the pan. Dilute the beef stock with 100ml of boiling water.
ASSEMBLE THE SALAD
Place the rinsed green leaves, julienne carrot, and spring onion strips in a salad bowl. Sprinkle in three-quarters of the coriander leaves and three-quarters of the toasted sesame seeds. Toss together with the sesame oil and season to taste.
STICKY BEEF
Return the pan to a low heat with another drizzle of oil. When hot, fry the chopped chilli (to taste) and grated garlic for 1-2 minutes. Return the beef mince to the pan and stir in the Sticky Sauce and diluted stock. Simmer for 3-4 minutes until heated through and sticky.
GET STUCK IN
Make a bed of nourishing brown basmati rice. Spoon over the sticky beef and serve the crunchy Asian salad on the side. Garnish the beef with the remaining coriander leaves, sesame seeds, and fresh chilli to taste. Delish!
Brown Basmati Rice - 200ml
Free-Range Beef Mince - 300g
Beef Stock - 5ml
Green Leaves - 40g
Julienne Carrot - 150g
Spring Onions - 2
Fresh Coriander - 5g
Toasted Sesame Seeds - 10ml
Ongs Sesame Oil - 15ml
Chillies - 2
Garlic Cloves - 2
Sticky Sauce - 90ml
BEFORE YOU GET GOING
Read the whole recipe. The prep instructions are displayed in the ingredient list, directly under the item they apply to. You can either do all your prep before you start, or as you get to each item in the method.
COOK YOUR RICE
Rinse the rice and place in a pot. Submerge in 1.2L of salted water. Pop on a lid and bring to the boil. Once boiling, reduce the heat and simmer for 20 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes.
BROWN THE MINCE
Boil the kettle. Place a pan or wok over a high heat with a drizzle of oil. When hot, add in the beef mince and work quickly to break it up as it starts to cook. Allow it to caramelise for 5-6 minutes until browned, stirring occasionally. On completion, season to taste and remove from the pan. Dilute the beef stock with 200ml of boiling water.
ASSEMBLE THE SALAD
Place the rinsed green leaves, julienne carrot, and spring onion strips in a salad bowl. Sprinkle in three-quarters of the coriander leaves and three-quarters of the toasted sesame seeds. Toss together with the sesame oil and season to taste.
STICKY BEEF
Return the pan to a low heat with another drizzle of oil. When hot, fry the chopped chilli (to taste) and grated garlic for 1-2 minutes. Return the beef mince to the pan and stir in the Sticky Sauce and diluted stock. Simmer for 4-5 minutes until heated through and sticky.
GET STUCK IN
Make a bed of nourishing brown basmati rice. Spoon over the sticky beef and serve the crunchy Asian salad on the side. Garnish the beef with the remaining coriander leaves, sesame seeds, and fresh chilli to taste. Delish!
Brown Basmati Rice - 400ml
Free-Range Beef Mince - 600g
Beef Stock - 10ml
Green Leaves - 80g
Julienne Carrot - 300g
Spring Onions - 4
Fresh Coriander - 10g
Toasted Sesame Seeds - 20ml
Ongs Sesame Oil - 30ml
Chillies - 3
Garlic Cloves - 4
Sticky Sauce - 180ml
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