Moving Mountains® Szechuan Beef
- Serves 2
- Prep Time 15 mins
- Cook Time 15 mins
- 1 pack of Moving Mountains® Beef Tender Strips
- 5 tablespoons soy sauce
- 3 tablespoons sesame oil
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- 2 tablespoon mirin
- 2 garlic cloves
- 3 tablespoons vegan oyster sauce
- 1 teaspoon Szechuan powder
- 1 teaspoon chilli flakes
- 1 teaspoon Chinese 5 spice
- Tenderstem broccoli
- 1 carrot thinly shredded
- 1 bell pepper thinly sliced
- Spring onions
- 100g rice
1. Measure out the rice and wash it under cool water. Place into a saucepan and cover with water so that the waterline sits just above the rice. Cook the rice on a medium heat.
2. In another pan, fill with water and bring to the boil. Once boiled, reduce to a medium heat. Add the tenderstem broccoli with a pinch of salt.
3. Put the Moving Mountains® Beef Tender Strips into a bowl and cover with 2 tablespoons of soy sauce and 1 tablespoon of mirin. Ensure that all of the Tender Strips are covered so they absorb the flavours properly. Put these to one side.
4. In a bowl, whisk together 2 tablespoons of soy sauce, 1 tablespoon of mirin, the vegan oyster sauce, the garlic powder, the ginger powder, the Szechuan powder and the Chinese five spice. Set this aside.
5. Thinly slice the bell pepper and shred the carrot (this can be done using a grater). Set these aside.
6. Add sesame oil to a large saucepan or wok on a medium to high heat.
7. Add the Moving Mountains® Beef Tender Strips to the pan and sauté for 2 to 3 minutes.
8. Add the sliced vegetables to the pan and cook for a further 2 minutes or until the vegetables have slightly softened.
9. Pour the Szechuan sauce over the ingredients, being sure to coat all of them, and cook for 1 minute to allow the sauce to thicken.
10. Make sure the rice is soft and cooked all the way through, draining any excess water.
11. The broccoli should now have softened but still have some bite to it. Drain the water ready for serving.
12. Serve the Szechuan beef in bowls with the rice and tenderstem broccoli. Top with a sprinkling of chilli flakes and thinly sliced spring onions.