Fool that loud meat-eater in your life, the one that proudly proclaims that no vegetarian dinner will go down his or her gullet. This take on Mongolian beef, substituting umami-bursting mushrooms for meat, brings all that classic flavor, but better. The garlic, sesame, ginger, and Sriracha combination animating the sauce will trick even the most boisterous of carnivores into chowing down on these veggies.
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You Will Need
Large Non-Stick Pan
Before You Cook
Make the Rice
Bring a small pot with jasmine rice and 1½ cup water to a boil.
Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes.
Remove from burner and set aside.
While rice cooks, prepare ingredients.
Prepare the Ingredients
Using a spoon, scoop out black undersides (gills) of portobello mushrooms. Cut mushrooms into ¾" dice.
Trim and cut white portions of green onion into 1" lengths. Mince top 2" of green portions. Keep white and green portions separate.
Stem, seed, remove ribs, and thinly slice red bell pepper.
Coat the Portobello
Place mushroom in a mixing bowl and stir in 1 Tbsp. water.
Add cornstarch and stir until completely coated.
Cook the Portobello
Place a large non-stick pan over medium-high heat and add 3 Tbsp. olive oil.
Shake excess cornstarch off of mushrooms and add to hot pan with a pinch of salt. Stir often until browned all over, 6-8 minutes.
Cook Peppers and Finish Dish
Add red bell pepper and ginger to pan Stir occasionally until bell pepper is tender, 2-4 minutes.
Stir in sauce, 2 Tbsp. water, and white portions of green onion and cook until sauce is slightly thickened, 1 minute.
Stir in Sriracha (to taste).
Plate dish as pictured on front of card, garnishing with cashews and green portions of green onions. Bon appétit!