eCook Meal
STICKY MONGOLIAN BEEF
with brown basmati & hoisin sauce
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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R209.76
for 4 servings · R52.44 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Fresh Coriander needs 10 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 1% of packR1.65
-
Spring Onions needs 4Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
-
Free-Range Beef Mince needs 600 gHalaal Regular Beef Mince 1 kg 1 kg at R149.99 · 60% of packR89.99
-
Toasted Sesame Seeds needs 20 mlSunflower and Sesame Seed Brittle Snack Bar 50 g R19.99 · whole pack (size can't be divided)R19.99
-
Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
-
Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
-
Beef Stock needs 10 mlFresh Free Range Liquid Beef Stock 500 ml 500 ml at R54.99 · 2% of packR1.10
-
Brown Basmati Rice needs 400 mlFully Cooked Brown Basmati Rice 250 g R37.99 · whole pack (size can't be divided)R37.99
-
Chillies needs 3Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
-
Julienne Carrot needs 300 gBulk Large Carrots 3 kg 3 kg at R45.00 · 10% of packR4.50
Not in the Woolies basket — source these elsewhere:
- Sticky Sauce
- Ongs Sesame Oil
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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 Mince, Beef Stock, Brown Basmati Rice, Carrot, Chilli, Fresh Coriander, Garlic, Green Leaves, Ongs Sesame Oil, Sesame Seeds, Spring Onion, Sticky Sauce
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?
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. 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! 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. 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. 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. 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.
What should be prepared from my kitchen to make STICKY MONGOLIAN BEEF?
Beef, Beef Mince, Beef Stock, Brown Basmati Rice, Carrot, Chilli, Fresh Coriander, Garlic, Green Leaves, Ongs Sesame Oil, Sesame Seeds, Spring Onion, Sticky Sauce
How many calories does STICKY MONGOLIAN BEEF have?
calories
How much fat content does STICKY MONGOLIAN BEEF have?
grams