Meal Prep Mongolian Beef in 20 Mins | Simple & Tasty Asian Recipe

Rinse the rice three times until the water is clear.

Cook the rice in a rice cooker or pot according to the instructions.

Peel the ginger with a spoon, then slice, dice, and mince it.

Remove the stems from the chilies, cut in half, and remove seeds if desired, then slice into small strips.

Crush the garlic, peel, slice, dice, and mince it.

Peel the carrots, cut the ends off, and cut into sticks.

Cut the capsicum in half, remove the stem, and slice into strips.

Slice the spring onions diagonally, using the whites for the stir fry and greens for garnish.

Combine soy sauce, 125 mL water, and brown sugar in a bowl for the sauce.

Mix 1 tablespoon of cornstarch with water in a small bowl to thicken the sauce.

Trim excess fat from the steak and cut into 3 to 4 cm strips, then slice thinly.

Coat the steak in a thin layer of cornstarch.

Heat a fry pan on high, add oil, and cook half the steak for 20 to 30 seconds per side, then set aside.

In the same pan, set to medium-high heat, add oil, ginger, garlic, and chili, cooking for 30 seconds.

Add capsicum and carrot to the pan and cook for 1 minute.

Add the soy sauce mixture and bring to a boil to caramelize the sugar.

Add the cornstarch mixture and stir until thickened.

Return the steak to the pan, mix, and remove from heat immediately.

Divide cooked rice and Mongolian beef into five containers and optionally garnish with sesame seeds, spring onion, and sliced chili.

Equipment Needed

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