KITTY: Mongolian Beef and Rice

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake while tamari is gluten-free.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar is less processed and has a lower glycemic index.

vegetable oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier while canola oil is often cheaper.

beef

💰Cheaper: chicken

Chicken is a leaner protein option and generally less expensive.

Wash your hands for 20 seconds before you start cooking.

Wash your vegetables before you start cooking.

Thinly slice the onion.

Thinly slice the capsicum.

Peel the carrots and thinly slice them.

Crush or finely chop 2 garlic cloves.

Cook the rice by rinsing it until the water runs clear, then put it in a medium saucepan with 450 ml water, cover, and bring to a simmer over medium heat.

Reduce the heat to low and cook the rice for 12 minutes until tender and the water is absorbed.

Turn off the heat and let the rice stand covered for at least 5 minutes, stirring it once during cooking.

Heat 2 teaspoons of vegetable oil over high heat and cook the beef mince for around 3 to 4 minutes until browned, then remove from the pan with a slotted spoon.

In the same pan, heat 1 teaspoon of vegetable oil over medium heat and cook the onion, stirring occasionally for 3 to 4 minutes until softened, then remove from the pan.

In the same pan, heat 1 teaspoon of vegetable oil over medium heat and cook the capsicum, carrots, and garlic, stirring occasionally for around 5 to 7 minutes until softened.

Add the beef, onion, hoisin sauce, 1 teaspoon soy sauce, 1 teaspoon pepper, and 1 teaspoon of water to the pan and cook, stirring for about 1 minute until warmed through.

Remove the pan from the heat, taste, and add salt if needed.

Divide the rice and Mongolian beef and veggies among the bowls.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens