Mongolian Beef Stir-Fry
with Squash Rice & Toasted Peanuts
Cooking time
25 minutes
Servings
4
Calories
730 /serving
Hearty and homey is the order of the day on the steppes of Mongolia. We’re channeling that meaty tradition with a dish of generous ground beef, bok choy and peanuts. To steppe up the veg, butternut squash cooks right in with the rice.
We will send you:
- 510g Canadian-raised lean ground beef
- 340g Baby bok choy
- 20g Ginger
- 200g Diced butternut squash
- 1 Onion (or shallot)
- 320g Jasmine rice
- 90ml Sweet soy sauce
- 25g Chopped peanuts
Contains: Peanuts • Soy • Sulphites • Wheat
You will need:
Grater
Large high-sided pan
Medium pot
Oil
Peeler
Salt & pepper (S&P)
Total Fat
23 g
Saturated Fat
8 g
Sodium
540 mg
Total Carb
96 g
Sugars
22 g
Protein
34 g
Fibre
3 g
Preparation
Make the squash rice
- In a medium pot, combine the rice, squash, 3 cups water and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min.
- Fluff the rice and season with black pepper.
Mise en place
- Meanwhile, remove the root ends of the bok choy; separate the leaves (halve crosswise if large).
- Halve, peel and thinly slice the onion.
- Peel and grate the ginger.
Toast the peanuts
- In a large, high-sided pan, heat a drizzle of oil on medium.
- Add the peanuts and toast, stirring often, 1 to 2 min., until lightly browned and fragrant.
- Transfer to a bowl. Wipe out and reserve the pan.
Cook the beef & bok choy
- In the same pan, heat a drizzle of oil on medium-high.
- Add the beef and cook, breaking up the meat, 2 to 3 min., until lightly browned; season with S&P.
- Add the onion, ginger and soy sauce. Cook stirring often, 3 to 5 min., until softened and the beef* is cooked through.
- Add the bok choy and ⅓ cup water. Cook, stirring occasionally, 3 to 4 min., until crisp-tender; season with S&P.
Plate your dish
- Divide the squash rice between your bowls.
- Top with the beef and bok choy.
- Garnish with the peanuts. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
