Mongolian Beef & Broccoli Rice
Ingredients
- 150 g porterhouse steak sliced
- 1/2 tablespoon corn flour
- 1/2 tablespoon extra-virgin olive oil
- 1/2 teaspoon fresh ginger crushed
- 1 clove garlic minced
- 1/2 red chilli finely sliced (optional)
- 1 tablespoon tamari or soy sauce
- 1 teaspoon coconut sugar
- 1 tablespoon water more if required
- 150 g Birds Eye cauliflower & broccoli rice
- 1 sprig spring onion diced
- 1/2 bunch bok choy steamed
Instructions
- Add the corn flour to a plate and toss the beef strips until evenly coated. Shake off the excess.
- Heat olive oil in a fry pan and cook the beef for 5 minutes until cooked through, then set aside on a plate.
- Using the same fry pan, add the ginger, garlic and chilli and cook for 1 minute. Add the tamari, coconut sugar and water. Bring the sauce to a boil, then reduce the heat and simmer until thickened.
- Meanwhile, place frozen Birds Eye Cauliflower & Broccoli Rice in a microwave safe dish. Cook uncovered on HIGH for 5 minutes, stirring halfway then transfer to a plate.
- Add the spring onion and beef back into the pan with the sauce. Simmer for 2 minutes then serve with the rice and broccoli.