RECIPE BY:

Matt Sinclair

INGREDIENTS:

• 500gm Coles minced beef
• 2 cloves garlic, finely grated
• 1 inch piece ginger, peeled, cut in small batons
• 1 birdseye chilli, finely chopped
• 2 spring onions, finely sliced
• 100g snow peas
• 1 carrot, sliced on an angle
• 1 Tbsp. Cobram Estate Light Extra Virgin Olive Oil

MONGOLIAN GLAZE:

• 1.5 Tbsp. Lee Kum Kee Hoisin Sauce
• 1.5 Tbsp. Lee Kum Kee Panda Brand Oyster Sauce
• ¼ cup Lee Kum Kee Premium Soy Sauce
• 1 tsp. Lee Kum Kee Pure Sesame Oil
• 3 Tbsp. brown sugar

GARNISH:

• Sesame seeds, lightly toasted
• 2 spring onions, finely sliced
• Rice stick noodles

METHOD:

• In a hot wok, drizzle olive oil and add half of the minced beef in small chunks. Brown and set aside in a bowl. Repeat with the other half.  
• Using the same wok, add spring onions, garlic, chilli and ginger. Transfer a little bit of the oil from the meat back into the wok. Add sliced carrots, snow peas and beef. Give the wok a quick toss and allow the veggies to soften slightly – then add oyster sauce, hoisin, soy sauce, sesame oil and brown sugar. Toss through until all ingredients are well combined and coated in flavour.
• Transfer onto a serving dish over some cooked rice noodles, pour over extra sauce if desired and garnish with sesame seeds and finely chopped spring onion.  Enjoy!