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Mongolian-style beef rice bowl recipe
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Prep Time:
Cook Time:
30 minutes
Total Time:
30 minutes
Savory beef stir-fry with vibrant vegetables over fluffy rice - a delightful dinner choice.
Ingredients:
  • 300g rice
  • 2 spring onions, cut into matchsticks
  • 500g No Added Hormones 4 Star Beef Mince
  • 2 tsp finely grated ginger
  • 1 tsp Chinese five spice
  • 80ml oyster sauce
  • 60ml hoisin sauce
  • 1 bunch baby buk choy, trimmed, halved lengthways
  • 2 carrots, peeled, cut into long matchsticks
  • 40.00 ml peanuts, chopped
Instructions:
  • In a large saucepan, combine the rice with 2 1/4 cups (560ml) cold water. Bring to a boil over high heat, then reduce heat to low. Cover and cook for 12 minutes until the rice is tender and water is absorbed. Let it steam covered for 5 minutes before serving.
  • Place the spring onion in a small bowl and cover with ice water. Allow it to sit for 10 minutes to curl.
  • Preheat a wok or large frying pan over high heat. Cook the mince, using a wooden spoon to break up lumps, until it changes color, about 5 mins. Stir in the ginger and five spice and cook until aromatic, about 1 min. Finish by adding the oyster sauce and hoisin sauce, stir-frying until heated through, about 2-3 mins.
  • Place the bok choy in a large heatproof bowl and cover with boiling water. Let sit for 1 minute until just tender. Refresh in cold water and drain well.
  • Drain the spring onion curls. Serve the rice in bowls, then add the mince mixture, carrot, spring onion curls, and bok choy on top. Finish by sprinkling with peanuts.

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