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20 minutes
Dairy Free

Mongolian-Style Steak

with Chinese Broccoli & Ginger Rice

Cooking time

20 minutes




810 /serving

If you appreciate the explosion of umami in Mongolian beef, you’re sure to love this recipe, which elevates the takeout favourite by drizzling a decadent soy, sesame oil, honey and garlic sauce over thick slices of pan-seared steak. It’s all served on a bed of ginger-infused sticky rice and sautéed Chinese broccoli, perfect for soaking up that delicious sauce. All ready to enjoy in only 20 minutes!

We will send you:

  • 300g Top sirloin beef steaks
  • 340g Chinese broccoli
  • 20g Ginger
  • 2 Garlic cloves
  • 2 Scallions
  • 1 Onion (or shallot)
  • 30ml Soy sauce (low sodium)
  • 15ml Sesame oil
  • 14g Honey
  • 157g Jasmine rice
  • 13g Mongolian steak spice blend (sea salt, brown sugar, white sesame seeds, garlic, sunflower oil, ginger, black pepper)

Contains: Sesame Seeds, Soy, Wheat

You will need:

Medium pot
Medium pan
Salt & pepper
Total Fat
29 g
Saturated Fat
8 g
1760 mg
Total Carb
90 g
13 g
43 g
7 g
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Cook the rice
Peel and mince the ginger. In a medium pot, heat a drizzle of oil on medium. Add ½ the ginger and cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the rice, 1 ½ cups of water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and let simmer, 14 to 16 minutes, until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 minutes. Fluff the cooked rice with a fork and set aside in a warm spot.
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Cook the steaks
While the rice cooks, in a medium pan, heat a drizzle of oil on medium-high. Pat the steaks dry with paper towel; season with ½ the spice blend and S&P. Add the steaks* to the pan and cook, 3 to 5 minutes per side or until cooked as desired (to ensure a consistent temperature throughout, turn over at least twice during cooking). Transfer to a cutting board, leaving any browned bits (or fond) in the pan. Let rest for 5 minutes before slicing the steaks against the grain. Reserve the pan.
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Mise en place
While the steaks cook, cut off and discard the bottom inch of the Chinese broccoli stems; roughly chop the leaves and stems. Mince the garlic. Cut the scallion stalks into 1-inch-long pieces, discarding the root end. Peel, halve and thinly slice the onion.
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Make the sauce
In a bowl, combine the soy sauce, sesame oil, 1 tsp of water (double for 4 portions), honey and up to ½ the garlic (to taste); season with as much of the remaining spice blend as you’d like.
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Cook the Chinese broccoli
In the reserved pan of fond, heat a drizzle of oil on medium-high. Add the onions, scallions and remaining garlic and ginger. Cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the Chinese broccoli and cook, scraping the browned bits (or fond) from the bottom of the pan, 2 to 3 minutes, until beginning to soften. Add ½ the sauce and cook, 1 to 2 minutes, until the Chinese broccoli is coated with the sauce.
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Plate your dish
Divide the ginger rice between your plates. Top with the finished Chinese broccoli and sliced steak. Spoon as much of the remaining sauce over the steak as you’d like. Bon appétit!

*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.