Gardein Vegetarian Mongolian Beef

With Jasmine Rice and Green Onions

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 1 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Wheat, Soy

Vegetarian
A note about serious food allergies

In Your Box (serves 2)

  • 3 Green Onions
  • 1 cup Jasmine Rice
  • ¼ cup Cornstarch
  • 1 Tbsp. Sesame Seeds
  • 1 Garlic Cloves
  • 2 oz. Light Brown Sugar
  • Info
    12 Gardein Beefless Tips
  • Info
    2¼ fl. oz. Hoisin Sauce
  • Info
    2 fl. oz. Soy Sauce - Gluten-Free
  • ½ tsp. Chopped Ginger
  • Nutrition (per serving)

  • Calories
    0
  • Carbohydrates
    0g
  • Fat
    0g
  • Protein
    0g
  • Sodium
    0mg

Recipe Steps

  • Step 1 - Prep the Vegetables
    1

    Prep the Vegetables

    Mince the garlic. Rinse and slice the green onions on a bias. Let the Beefless Beef Tips thaw, if necessary.

  • Step 2 - Cook the Rice
    2

    Cook the Rice

    • Rinse jasmine rice in cool water and continue rinsing until the water runs clear. • Place 2 cups of water, rice, and 1 Tsp. of salt in a large saucepan over high heat and bring to a boil. • Reduce heat to low, cover with a lid, and allow rice to simmer for 10-12 minutes, or until water has been absorbed and rice is tender. • Salt and pepper to taste. • Remove from heat and fluff with fork before serving.

  • Step 3 - Start the Sauce
    3

    Start the Sauce

    Warm 2 Tsp. olive oil in a skillet over medium heat. Once the oil is hot, add ginger and garlic to the pan and sauté for 1 minute, or until aromatic. Reduce heat to medium-low, and add the soy sauce, Hoisin sauce, and ½ cup of water before the garlic scorches. Dissolve the brown sugar into the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes, or until the sauce thickens. Cover with a lid and keep warm over low heat.

  • Step 4 - Coat and Cook the Beef
    4

    Coat and Cook the Beef

    Put the cornstarch in a bowl with a pinch of salt and pepper. Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef. Let the beef sit for about 5 minutes so the cornstarch adheres to the pieces. While beef is sitting, warm 3 Tbsp. of olive or vegetable oil in a skillet with high sides over high heat. Once hot, add the coated beef pieces and cook on each side for 2-3 minutes, or until beef pieces become crisp and warmed throughout. Once cooked, add the pieces onto a paper towel-lined plate to soak up any excess oil.

  • Step 5 - Assemble the Mongolian Beef
    5

    Assemble the Mongolian Beef

    Add the green onions (reserving a pinch for garnish) into the sauce. Simmer for 2-3 minutes. Then add the coated beef to the sauce, coating the beef with the sauce. Warm for another 1 minute and keep warm until ready to serve.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Pack a serving of rice into a bowl. Flip the bowl over to create a dome-shape on the plate. Ladle a serving of Mongolian Beef over the rice. Garnish with sesame seeds and remaining green onions.