Mongolian Beef

Mongolian beef is a classic dish found in many Asian restaurants.

This is simple recipe that produces a very tasty meal.  The sauce that is created to saute and mix the beef in is a wonderful flavour that has a rich slightly sweet tang that is not overpowering at all.  All cooked in a wok makes it especially easy to make.

Try this recipe and you will have a good meal that will become a family favourite.

Some recipes also suggest you add broccoli at the same time you add the beef into the sauce during the final stages of cooking.  This is also a great option to change the recipe up a little.  Serve with rice and your favourite vegetables to round out the meal.

This recipe adds 1 tsp chilli flakes which provides the mildest amount of heat to the dish.  Add additional chilli to your preference to increase the level of heat & spiciness.

Print Recipe

Mongolian Beef

Prep Time

20 minutes

Cook Time

25 minutes

Servings

people

Ingredients

• 1 kg Chuck Steak cut into strips
• 1 cup Cornflour or plain flour as a substitute
• Vegetable Oil for deep frying
• White Long Grain Rice to serve

Mongolian Sauce

• 2 tbsp Vegetable Oil
• 1 tbsp Ground Ginger
• 1 tbsp Garlic minced
• 1/2 cup Soy Sauce
• 1/2 cup Rice Wine Vinegar
• 1/2 cup water
• 1 tsp Hoisin Sauce
• 1/2 cup Brown Sugar
• 1 tsp Cornflour mix with 3 tbsp water
• 1 tsp Chilli Flakes Optional
• 1/2 cup Spring Onions sliced about 1cm in length

Prep Time 20 minutes Cook Time 25 minutes Servings people Ingredients 1 kg Chuck Steak cut into strips 1 cup Cornflour or plain flour as a substitute Vegetable Oil for deep frying White Long Grain Rice to serve Mongolian Sauce 2 tbsp Vegetable Oil 1 tbsp Ground Ginger 1 tbsp Garlic minced 1/2 cup Soy Sauce 1/2 cup Rice Wine Vinegar 1/2 cup water 1 tsp Hoisin Sauce 1/2 cup Brown Sugar 1 tsp Cornflour mix with 3 tbsp water 1 tsp Chilli Flakes Optional 1/2 cup Spring Onions sliced about 1cm in length

Instructions

1. In a large bowl add 1/2 cup cornflour.
2. Add beef strips and toss to cover completely with cornflour.
3. Heat vegetable oil in a wok on medium heat.
4. In batches deep fry beef in the oil for 4-5 minutes until browned. Set aside. Once complete remove oil from wok.
5. Add 2 tbsp vegetable oil to wok and heat on high heat.
6. Add garlic and ginger and cook while stirring for 30 seconds.
7. Add soy sauce, rice wine vinegar, water, hoisin sauce & chilli flakes (optional). Stir through and bring to a boil.
8. Add brown sugar and cornflour and mix through.
9. Add beef strips, stir to coat with the sauce and cook on high heat for 2 minutes.
10. Add spring onions and cook for a further minute.
11. Garnish with additional spring onion and serve with rice