Mongolian beef rice bake
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Loading... - charlie lucas
- 30 May 2022
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This easy rice bake is doused in a salty-sweet sauce and topped with tender scotch fillet steak – and on the table in just 35 minutes.
13 Ingredients
2 tbsp olive oil
1 red capsicum, deseeded, thinly sliced
3 garlic cloves, crushed
1 tbsp finely grated fresh ginger
300g (1 1/2 cups) long-grain white rice
1 tbsp brown sugar
500ml (2 cups) Massel Stock Chicken Style
60ml (1/4 cup) soy sauce
1 1/2 tbsp cornflour
350g beef scotch fillet steak, excess fat trimmed, thinly sliced
150g snow peas, halved lengthways
2 green shallots, thinly sliced
2 tsp sesame seeds, toasted
3 Method Steps
Step 1
Preheat oven to 200C/180C fan forced. Heat 1 tbsp oil in a 20 x 30cm flameproof casserole dish over mediumhigh heat. Add the capsicum, garlic and ginger. Cook, stirring, for 4 minutes or until softened. Add the rice. Stir until coated. Add the sugar, stock, 80ml (1/3 cup) water and 2 tbsp soy sauce. Bring to the boil. Remove from heat. Cover the dish with foil. Bake for 25 minutes or until the liquid has absorbed and the rice is cooked.
Step 2
Meanwhile, place the cornflour in a bowl. Add the beef and toss until coated. Heat remaining oil in a large frying pan over mediumhigh heat. Cook the beef, turning, for 3 minutes for medium or until cooked to your liking. Transfer to a bowl. Read More…
