Mongolian Beef and Broccoli

Cook your rice in chicken stock for extra flavour. This dish can be slow-cooked, but for best results, prepare a bigger batch when slow-cooking. Cook the meat in a slow cooker for 4 hours on high or 8 hours on low. This dish can be frozen as a whole including the rice, or just the beef on its own once cooked.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1. In a small bowl, combine all marinade ingredients.

Step 2

2. Add sliced beef to the marinade and mix well. Cover and place in the fridge for at least 1 hour, or overnight if you have time.

Step 3

3. Heat a wok over medium high heat and add the peanut oil. Add beef and cook for 6 to 7 minutes until cooked through.

Step 4

Depending on the size of your wok, you may want to do this in batches. Discard the marinade. Remove the beef from the wok and set aside.1

Step 5

4. Add broccoli to the wok and cook for 3 to 4 minutes until it begins to soften.

Step 6

5. Add beef back to the wok and toss with the broccoli.

Step 7

6. Serve on a bed of rice, top with sesame seeds and spring onion.