Mongolian Budaatai Huurga Beef Rice Skillet

Ingredients

• 250 g lean ground beef
• 1 tbsp neutral oil
• 1/2 yellow onion, diced
• 1 carrot, diced
• 150 g cabbage, shredded
• 2 garlic cloves, minced
• 1 tsp grated ginger
• 150 g long-grain rice, rinsed
• 400 ml beef or vegetable stock
• 1 tbsp soy sauce
• 1/2 tsp black pepper
• 2 tbsp sliced scallions

Steps

1. Rinse the rice until the water is mostly clear and prepare the vegetables in small, even pieces.
2. Heat oil in a deep skillet over medium-high heat and brown the beef for 5 minutes, breaking it into small pieces; drain excess fat if needed.
3. Add onion, carrot, cabbage, garlic, and ginger and cook for 4 minutes until the cabbage begins to wilt.
4. Stir in rice, stock, soy sauce, and black pepper. Bring to a boil, then cover and reduce heat to low.
5. Cook for 16 to 18 minutes until the rice is tender and the beef is fully cooked to 71 C; rest covered for 5 minutes.
6. Fluff the rice, taste for seasoning, and scatter with scallions before serving.

Allergen note: Contains soy. Use a gluten-free tamari if needed.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.