Mongolian-style beef rice bowl
Try this tasty Mongolian-style beef rice bowl for an easy midweek dinner. It’s full of veggies and spicy beef mince.
- 1 1/2 cups (300g) sushi rice, rinsed, drained
- 2 spring onions, cut into matchsticks
- 500g Coles Australian No Added Hormones 4 Star Beef Mince
- 2 tsp finely grated ginger
- 1 tsp Chinese five spice
- 1/3 cup (80ml) oyster sauce
- 1/4 cup (60ml) hoisin sauce
- 1 bunch baby buk choy, trimmed, halved lengthways
- 2 carrots, peeled, cut into long matchsticks
- 2 tbs peanuts, chopped
Place the rice and 2¼ cups (560ml) cold water in a large saucepan over high heat. Bring to the boil. Reduce heat to low. Cover and cook for 12 mins or until the rice is tender and the water is absorbed. Set aside, covered, for 5 mins to steam.
Meanwhile, place the spring onion in a small bowl and cover with iced water. Set aside for 10 mins to curl.
Heat a wok or large frying pan over high heat. Add the mince and cook, stirring with a wooden spoon to break up lumps, for 5 mins or until the mince changes colour. Add the ginger and five spice and stir-fry for 1 min or until aromatic. Add the oyster sauce and hoisin sauce and stir-fry for 2-3 mins or until heated through.
Place the buk choy in a large heatproof bowl. Pour over boiling water. Set aside for 1 min or until just tender. Refresh under cold water. Drain well.
Drain spring onion curls. Divide rice among serving bowls. Top with mince mixture, carrot, spring onion curls and buk choy. Sprinkle with peanut to serve.
Serve with sliced red chilli and coriander sprigs
Swap me We use beef mince in this recipe, but you can use pork mince instead or a mixture of the two.