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Mongolian beef rice bake

This easy rice bake is doused in a salty-sweet sauce and topped with tender scotch fillet steak – and on the table in just 35 minutes.

Allergens: Recipe may contain gluten, peanuts, tree nuts, milk and fish.

13 Ingredients


  • 2 tbsp olive oil

  • 1 red capsicum, deseeded, thinly sliced

  • 3 garlic cloves, crushed

  • 1 tbsp finely grated fresh ginger

  • 300g (1 1/2 cups) long-grain white rice

  • 1 tbsp brown sugar

  • 500ml (2 cups) Massel Stock Chicken Style

  • 60ml (1/4 cup) soy sauce

  • 1 1/2 tbsp cornflour

  • 350g beef scotch fillet steak, excess fat trimmed, thinly sliced

  • 150g snow peas, halved lengthways

  • 2 green shallots, thinly sliced

  • 2 tsp sesame seeds, toasted

3 Method Steps


  • Step 1

    Preheat oven to 200C/180C fan forced. Heat 1 tbsp oil in a 20 x 30cm flameproof casserole dish over mediumhigh heat. Add the capsicum

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    (1 red capsicum, deseeded, thinly sliced), garlic (3 garlic cloves, crushed) and ginger (1 tbsp finely grated fresh ginger). Cook, stirring, for 4 minutes or until softened. Add the rice (300g (1 1/2 cups) long-grain white rice). Stir until coated. Add the sugar (1 tbsp brown sugar), stock (500ml (2 cups) Massel Stock Chicken Style), 80ml (1/3 cup) water and 2 tbsp soy sauce. Bring to the boil. Remove from heat. Cover the dish with foil. Bake for 25 minutes or until the liquid has absorbed and the rice is cooked.


  • Step 2

    Meanwhile, place the cornflour (1 1/2 tbsp cornflour) in a bowl. Add the beef (350g beef scotch fillet steak, excess fat trimmed, thinly sliced) and toss until coated. Heat remaining oil in a large frying pan over mediumhigh heat. Cook the beef, turning, for 3 minutes for medium or until cooked to your liking. Transfer to a bowl.

  • Step 3

    Cook the snow peas (150g snow peas, halved lengthways) in a large saucepan of boiling water for 30 seconds or until tender crisp. Drain. Stir the beef, snow peas and remaining soy sauce through the rice mixture. Top with shallot (2 green shallots, thinly sliced) and sesame seeds (2 tsp sesame seeds, toasted) to serve.
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Recipe Notes

Prefer lamb? Swap the scotch fillet for thinly sliced lamb leg steaks.

Image by Vanessa Levis

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