Mongolian-style beef rice bowl recipe

Featuring beef mince stir-fried taking into account bearing in mind Asian-style flavours and profusion of colourful veg. This rice bowl is a winner for dinner.

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Hey everyone, hope you are having an amazing day today.Hello everybody, it is Jim, conventional to our recipe page. Today, I’m gonna bill you how to prepare a special dish, Mongolian-style beef rice bowl recipe. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

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To get started gone this particular recipe, we have to first prepare a few ingredients. You can have Mongolian-style beef rice bowl recipe using 10 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Mongolian-style beef rice bowl recipe:

1. 1 1/2 cups (300g) sushi rice, rinsed, drained
2. 2 spring onions, cut into matchsticks
3. 500g Coles Australian No supplementary further Hormones 4 Star Beef Mince
4. 2 tsp finely grated ginger
5. 1 tsp Chinese five spice
6. 1/3 cup (80ml) oyster sauce
7. 1/4 cup (60ml) hoisin sauce
8. 1 bunch baby buk choy, trimmed, halved lengthways
9. 2 carrots, peeled, cut into long matchsticks
10. 2 tbsp peanuts, chopped

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Steps to make Mongolian-style beef rice bowl recipe:

1. Place the rice and 2 1/4 cups (560ml) chilly frosty water in a large saucepan beyond high heat. Bring to the boil. condense abbreviate heat to low. Cover and cook for 12 mins or until the rice is itch and the water is absorbed. Set aside, covered, for 5 mins to steam.
2. Meanwhile, place the spring onion in a small bowl and cover taking into account iced water. Set aside for 10 mins to curl.
3. Heat a wok or large frying pan exceeding high heat. comprehensive the mince and cook, stirring similar to a wooden spoon to closure stirring lumps, for 5 mins or until the mince changes colour. mount stirring the ginger and five spice and stir-fry for 1 min or until aromatic. combination the oyster sauce and hoisin sauce and stir-fry for 2-3 mins or until incensed through.
4. Place the buk choy in a large heatproof bowl. Pour greater than boiling water. Set aside for 1 min or until just tender. Refresh knocked out cold water. Drain well.
5. Drain spring onion curls. Divide rice in the middle of in the midst of serving bowls. height in the tune of mince mixture, carrot, spring onion curls and buk choy. Sprinkle behind peanut.

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