Mongolian Beef is one of the few Chinese recipes I make semi-regularly as my family devours it. I usually make this on the stove for a meal big enough to have left overs for the following day.
I decided to try to modify it for the Itaki and make it a set and forget meal so that it can work if I were to actually use this in a lunch-at-work setting. After a few tries, I got it just right! I am sharing it with you all so that you can have this delicious meal, with a little effort on your part!
*Please note that the word “cup” in any of my electric lunchbox recipe refers to the little Itaki cup included with the lunchbox. It holds 40ml.*
200 grams steak (sirloin or flank), sliced thinly
1 tablespoon soy sauce
1 teaspoon hoisin sauce
1 teaspoon brown sugar
1/4 teaspoon chili sauce (sambal oelek)
1 teaspoon minced garlic
1/4 teaspoon ginger, grated
1 teaspoon cornstarch
1 cup beef broth
1/2 teaspoon sesame oil
2 tablespoons green onion, to serve
2 cups rice
2 cups water
2 ELB cups water in the base
Mix the steak, soy sauce, hoisin sauce, brown sugar, chili sauce, garlic, ginger, cornstarch, beef broth, and sesame oil in the bottom bowl of the Itaki. Set on the base.
Place rice in the small upper bowl, rinse and drain. Add 2 ELB cups water to the rice and place on top of the other bowl. Pour 2 cups water in the base, cover, and let steam until it shuts off, around 30 minutes.
Carefully remove bowls from the base and fluff the rice. Stir the beef and top with green onions before serving.
Follow me for more recipes for the Itaki!
See Itaki’s offerings here! https://www.itakico.com/theresa