All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Prep the Vegetables
Mince the garlic.
Rinse and slice the green onions on a bias.
Let the Beefless Beef Tips thaw, if necessary.
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.
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.
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.
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.
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.
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