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Mongolian beef rice bake recipe
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Prep Time:
5 minutes
Cook Time:
30 minutes
Total Time:
35 minutes
Quick and delicious rice bake topped with savory-sweet sauce and tender scotch fillet steak, ready in 35 minutes.
Ingredients:
  • 1 red capsicum, deseeded, thinly sliced
  • 20.00 ml finely grated fresh ginger
  • 300g (1 1/2 cups) long-grain white rice
  • 16.00 gm brown sugar
  • 500ml (2 cups) Stock Chicken Style
  • 60ml (1/4 cup) soy sauce
  • 15.00 gm cornflour
  • 350g beef scotch fillet steak, excess fat trimmed, thinly sliced
  • 150g snow peas, halved lengthways
  • 2 green shallots, thinly sliced
  • 6.00 gm sesame seeds, toasted
Instructions:
  • Preheat the oven to 200C/180C fan forced. Heat 1 tbsp oil in a 20 x 30cm flameproof casserole dish over medium-high heat. Sauté capsicum, garlic, and ginger for 4 minutes until softened. Add rice and stir to coat. Pour in sugar, stock, 80ml (1/3 cup) water, and 2 tbsp soy sauce. Bring to a boil, then cover with foil and bake for 25 minutes until the liquid is absorbed and the rice is cooked.
  • In a bowl, coat the beef evenly with cornflour. Heat oil in a large frying pan over medium-high heat. Cook the beef for 3 minutes or until done as desired, then transfer to a bowl.
  • Blanch the snow peas in boiling water for 30 seconds until tender-crisp, then drain. Mix beef, snow peas, and the rest of the soy sauce into the rice. Garnish with shallot and sesame seeds before serving.

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