Meal Kit

Gardein Vegetarian Mongolian Beef

With Jasmine Rice and Green Onions

Prep & Cook Time: 25-35 min.

Cook Within: 1 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Wheat, Sesame, Soy

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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 you!
A note about serious food allergies

In Your Box (serves 2)

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

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

Cooking Guidelines

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
  1. 1

    Prep the Vegetables

    Mince the garlic.

    Rinse and slice the green onions on a bias.

    Let the Beefless Beef Tips thaw, if necessary.

  2. 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.

  3. 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 1/2 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.

  4. 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.

  5. 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.

  6. 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.

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