Recipe Cuisine: Chinese
Theme: Fast & Fab
Glossed, bossed and tossed Mongolian Beef
By: Julia Dickinson
Ingredients
- Onion, Broccoli, Carrot
- 1 tsp Olive oil
- 500g Beef
Product used in recipe
- LEE KUM KEE - READY SAUCE MONGOLIAN LAMB GF
Method
- 1. Set the mood.Heat the pan until it’s hot enough to make good decisions. Beef goes in first — sizzle, sear, don’t touch. Add onion and let it soften and get a little caramelised (she’s the emotional backbon
- 2. Bring in the colour.Toss in broccoli and carrot. Quick, confident stirs only. Everything should look vibrant and slightly smug.
- 3. The glow-up.Pour in the Lee Kum Kee Mongolian Beef sauce. Let it bubble, gloss, and pull itself together. Off the heat, serve immediately, and admire how effortlessly you just ate better than takeaway
