Mongolian Beef is a delectable fusion of tender beef slices stir-fried in a savoury sauce, combining the richness of soy with the sweetness of brown sugar. Originating from Chinese-American cuisine, this dish offers a delightful mix of Flavors and textures, ensuring an unforgettable dining experience. Perfect for those who crave a quick yet delicate meal!
Prep Time: 5 minutes.
Cook Time: 10 minutes.
Total Time: 15 minutes.
Servings: 4 people
Ingredients
• 1½ pounds of thinly sliced beef
• ¼ cup of brown sugar
• ¼ cup of water
• One tablespoon of minced ginger
• Two tablespoons of vegetable oil
• Three cloves of minced garlic
• Three tablespoons of cornstarch
• Two sliced green onion
• Salt and pepper to taste
• 1/3 cup of sodium sauce
• Parboiled rice for serving
Method
1. Season the beef slices with salt and pepper, then coat them thoroughly in cornstarch. Keep them aside for later.
2. Heat a tablespoon of oil in a large skillet over medium-high heat. Sauté the garlic and ginger for about a minute. Add the soy sauce, water, and sugar, and let it boil until the sugar melts, which takes around 2 minutes.
3. Transfer this sauce into a container and keep aside.
4. In the same frying pan, heat the remaining oil and sear the steak until it’s browned evenly on both sides, which should take two minutes for each side.
5. Reintroduce the sauce to the pan, mixing it with the beef. Let it simmer until it thickens, which should also take two minutes.
6. Add green onions and cook for another minute until the sauce is dense enough to coat a wooden spoon.
7. Serve the Mongolian beef over boiled rice.
Sweet corn jollof rice
Savor the sweet and spicy delight of jollof rice mixed with a touch sweet corn
Prep Time: 5 minutes.
Cook Time: 30 minutes.
Total Time: 35 minutes.
Servings: 6 people
Ingredients
• 1½ cup of sweet corn
• Salt to taste
• 500g of basmati rice
• Two tablespoons of vegetable oil
• One large onion finely chopped.
• Two big red pepper deseeded and chopped
• Four tablespoons of tomato paste
• One litre of vegetable stock
Method
1. Warm the oil in a non-stick skillet, then toss in onions, peppers, and 3 tbsp of water.
2. Sauté for roughly 5 minutes.
3. Introduce the tomato puree and cook briefly for about 30 seconds.
4. Next, incorporate the rice, ensuring it’s well-blended with the puree. Move the seasoned rice into a rice cooker, pour in vegetable stock, season with salt, and cook as per the device’s guidelines.
5. A few minutes before the rice is done, top with sweetcorn without stirring, and let it finish cooking.
6. Pair with roast sweet potato, your choice of grilled protein, and adjust the spice level with chili sauce.
7. Serve hot and enjoy.
