Mongolian Beef with Broccolini and Snow Peas
Inspired by Marion's Kitchen – this is the best way to get tender beef in a stir fry.
Ingredients
- 500g rump steak – sliced thinly against the grain.
- 1 c rice
- 2 bunches broccolini – cut in half lengthways
- 150 g snow peas – trimmed
- 3 spring onions – cut into 4cm lengths
- 2 tbsp ginger – grated
- 2 garlic cloves – crushed
- 2 tbsp oil
- 1 tsp cornflour – mixed with a little water.
Marinade
- 1 tbsp soy sauce
- 1 tbsp chinese cooking wine
- ½ tsp baking soda
- 1 tsp cornflour
Sauce
- ¼ c low sodium soy sauce
- ¼ c chicken stock
- 2 tbsp chinese cooking wine
- 3 tbsp brown sugar
Instructions
- Combine the marinade ingredients in a bowl and toss the beef though.
- Combine the sauce ingredients in a small bowl.
- Cook rice as per packet instructions (or your preferred way).
- Blanche the broccolini stems in boiling salted water for 2 minutes. Add the heads and blanche for a further minute. Drain and rinse with cold water.
- Heat oil in a wok on high heat. Add meat and cook for two minutes, stirring half way through and set aside on a plate.
- Add the garlic and ginger to the wok. If needed add a little more oil. Cook for 1 minute. Add the sauce and after it bubbles add the cornflour mix. Then add in the broccolini stems, heads and snow peas. Stir fry for a minute or two to heat through.
- Return the beef to the wok with the spring onions and combine.
- Divide amongst plates and serve with rice.
Nutrition
Calories: 525kcal | Carbohydrates: 62g | Protein: 37g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 1083mg | Potassium: 673mg | Fiber: 3g | Sugar: 13g | Vitamin A: 1998IU | Vitamin C: 103mg | Calcium: 146mg | Iron: 5mg
