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/" title="View all our recipes with Beef at eCook">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/" title="View all our recipes with Beef at eCook">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/" title="View all our recipes with Beef at eCook">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/" title="View all our recipes with Beef at eCook">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
Beef/" title="View all our recipes with Beef at eCook">Beef/free-range-beef-mince/" title="View all our recipes with Free-Range Beef Mince at eCook">Free-Range Beef Mince - 150g
Beef/" title="View all our recipes with Beef at eCook">Beef/beef-stock/" title="View all our recipes with Beef Stock at eCook">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/" title="View all our recipes with Beef at eCook">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/" title="View all our recipes with Beef at eCook">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/" title="View all our recipes with Beef at eCook">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/" title="View all our recipes with Beef at eCook">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
Beef/" title="View all our recipes with Beef at eCook">Beef/free-range-beef-mince/" title="View all our recipes with Free-Range Beef Mince at eCook">Free-Range Beef Mince - 300g
Beef/" title="View all our recipes with Beef at eCook">Beef/beef-stock/" title="View all our recipes with Beef Stock at eCook">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/" title="View all our recipes with Beef at eCook">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/" title="View all our recipes with Beef at eCook">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/" title="View all our recipes with Beef at eCook">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/" title="View all our recipes with Beef at eCook">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
Beef/" title="View all our recipes with Beef at eCook">Beef/free-range-beef-mince/" title="View all our recipes with Free-Range Beef Mince at eCook">Free-Range Beef Mince - 300g
Beef/" title="View all our recipes with Beef at eCook">Beef/beef-stock/" title="View all our recipes with Beef Stock at eCook">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/" title="View all our recipes with Beef at eCook">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/" title="View all our recipes with Beef at eCook">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/" title="View all our recipes with Beef at eCook">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/" title="View all our recipes with Beef at eCook">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
Beef/" title="View all our recipes with Beef at eCook">Beef/free-range-beef-mince/" title="View all our recipes with Free-Range Beef Mince at eCook">Free-Range Beef Mince - 600g
Beef/" title="View all our recipes with Beef at eCook">Beef/beef-stock/" title="View all our recipes with Beef Stock at eCook">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
Frequently Asked Questions
What is the preparation time for STICKY MONGOLIAN BEEF?
The preparation time for STICKY MONGOLIAN BEEF with brown basmati & hoisin sauce is between 20 and 30 minutes.
What is the total time required to make STICKY MONGOLIAN BEEF with brown basmati & hoisin sauce?
The total time required to make STICKY MONGOLIAN BEEF with brown basmati & hoisin sauce is between 35 and 45 minutes.
How many servings does STICKY MONGOLIAN BEEF provide?
4 servings
What are the main ingredients in STICKY MONGOLIAN BEEF?
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
What is the nutritional information of STICKY MONGOLIAN BEEF?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare STICKY MONGOLIAN BEEF?
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!
What should be prepared from my kitchen to make STICKY MONGOLIAN BEEF?
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
How many calories does STICKY MONGOLIAN BEEF have?
calories
How much fat content does STICKY MONGOLIAN BEEF have?
grams
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