Do you know, I can show you the easiest way to make Mongolian Beef
1 tsp sesame oil
500 gr beef fillet or rump steak sliced thin
1 tsp light soya sauce
1 tbsp cornstarch
(Marinade the beef in this for an hour)
¼ cup cornstarch
¼ cup vegetable oil, for frying the beef
1 tsp minced ginger/garlic paste
¼ cup light soy sauce
¼ cup chicken stock (reserve 1 tbsp to make a slurry)
2 tbsp brown sugar
1 tbsp cornstarch, mixed with 1 tablespoon of reserved chicken stock
2 spring onions, cut into diagonal slices
Coat the meat in 1/4 cup of cornstarch until lightly coated.
Shake off excess.
Heat the ¼ cup oil in the wok over high heat until almost smoking hot.
Add the beef and spread the pieces evenly in the wok, and let sear for 1 minute.
Do not overcrowd the wok.
Fry in batches if necessary.
Turn over and let the other side sear for a few seconds.
Remove and set aside.
Drain the oil leaving about 1 tbsp.
Add the garlic/ginger and fry for a few seconds.
Mix the soya sauce, chicken stock, and brown sugar.
Add to the garlic/ginger and bring the sauce to a simmer, and stir until sugar dissolved.
Stir in the cornstarch slurry mixture until the sauce thickens.
Add the beef and half the spring onions and toss until coated.
Garnish with remaining spring onions.
Plate and serve with steamed jasmine rice!
Mongolian beef is a dish served in Chinese-American and Chinese-Australian restaurants consisting of sliced beef, typically flank steak, and stir-fried with vegetables in a savory brown sauce, usually made with hoisin sauce, soy sauce, and chili peppers.
The beef is commonly paired with scallions or mixed vegetables and is often not spicy.
The dish is often served over steamed rice, or in the US, over crispy fried cellophane noodles.
You need to try this as this would be the easiest way to make Mongolian Beef
Prepared, tried, and tested Melanie Kramar
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