Mongolian beef stir-fry
Mar 27, 2013 1:00pm- 10 mins preparation
- 10 mins cooking
- Serves 4
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Ingredients
Mongolian beef stir-fry
- 400 gram beef rump steak, thinly sliced
- 2 tablespoon cornflour
- 2 tablespoon vegetable oil
- 5 green onions, cut into 5cm lengths, plus extra, thinly sliced, to serve
- 3 clove garlic, thinly sliced
- 600 gram packet frozen stir-fry vegetables with ginger and garlic flavour sachet
- 120 gram sachet mongolian stir-fry sauce
- 3 cup cooked jasmine rice (1 cup raw)
Method
Mongolian beef stir-fry
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1Combine beef and cornflour in a bowl. Heat a wok or large frying pan over high heat. Add 1 tablespoon of the oil; swirl to coat surface. Stir-fry beef, in batches, 2 minutes or until browned. Transfer beef to a heatproof plate.
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2Heat remaining oil in wok over high heat; swirl to coat surface. Add onion; stir-fry for 30 seconds or until starting to brown. Add garlic and flavour sachet; stir-fry for 30 seconds or until fragrant. Add vegetables; stir-fry 2 minutes or until just tender. Add sauce, beef and any resting juices; stir-fry 1 minute or until heated. Serve with rice and top with extra onion.
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