Mongolian beef
Rate this recipe

Must Login

Serves  4  Print this recipe  FavoriteLoadingAdd to my favourites
  
Nutrition Value
Kcalories
479
Fat
20.2g
Saturated Fat
5.1g
Carbs
41.4g
Sugars
32.7g
Protein
32.6g
Fibre
1.3g
Sodium
1.5g
Ingredients
1 tbsp vegetable oil, plus extra for frying
1 tsp ginger, grated
3 garlic cloves, crushed
100 ml soy sauce
100 ml water
130 g dark brown sugar
400 g sirloin steak
30 g cornflour
3 spring onions, sliced on the diagonal
rice and noodles
red chilli, sliced
Method

1            Heat the oil in a pan or wok over a medium heat. Add the ginger and garlic and cook for 1-2 minutes, making sure the garlic does not burn.

2            Add the soy sauce, water and sugar and stir. Bring to a boil and simmer for 3-4 minutes, then remove from the heat and set aside.

3            Slice the beef against the grain. Place the cornflour in a bowl and dredge the beef in it. Shake off any excess cornflour and set the beef aside to rest for about 10 minutes.

4            Heat up the wok with about 2cm of oil. Add the meat and wait 30-40 seconds before stirring. Cook for two minutes, stirring the meat around a little so that it cooks evenly. Transfer the beef to a plate and rest for 3-4 minutes. Discard any excess oil from the pan.

5            Return the pan to a medium heat. Add the soy sauce mixture and steak. Bring to a boil, continually stirring for two minutes.

6            Add the spring onions and stir everything together. Remove the steak using a slotted spoon and serve over rice or noodles.