Mongolian Beef
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Mongolian Beef
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| Servings | Prep Time |
| 4people | 20minutes |
| Cook Time |
| 25minutes |
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Ingredients
- 1kg Chuck Steakcut into strips
- 1cup Cornflouror plain flour as a substitute
- Vegetable Oilfor deep frying
- White Long Grain Riceto serve
Mongolian Sauce
- 2tbsp Vegetable Oil
- 1tbsp Ground Ginger
- 1tbsp Garlicminced
- 1/2cup Soy Sauce
- 1/2cup Rice Wine Vinegar
- 1/2cup water
- 1tsp Hoisin Sauce
- 1/2cup Brown Sugar
- 1tsp Cornflourmix with 3 tbsp water
- 1tsp Chilli FlakesOptional
- 1/2cup Spring Onionssliced about 1cm in length
Instructions
- In a large bowl add 1/2 cup cornflour.
- Add beef strips and toss to cover completely with cornflour.
- Heat vegetable oil in a wok on medium heat.
- In batches deep fry beef in the oil for 4-5 minutes until browned. Set aside. Once complete remove oil from wok.
- Add 2 tbsp vegetable oil to wok and heat on high heat.
- Add garlic and ginger and cook while stirring for 30 seconds.
- Add soy sauce, rice wine vinegar, water, hoisin sauce & chilli flakes (optional). Stir through and bring to a boil.
- Add brown sugar and cornflour and mix through.
- Add beef strips, stir to coat with the sauce and cook on high heat for 2 minutes.
- Add spring onions and cook for a further minute.
- Garnish with additional spring onion and serve with rice