Mongolian Beef
Mongolian beef is sweet and savoury, strips of meltingly marinated steak, fried in a flash with zappy spring onions, ginger and garlic.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 450g / 1 lbs sirloin (rump steak in UK) (cut against the grain into strips)
- 1 tbsp hoisin sauce
- 1 tbsp soy sauce
- 1 tbsp corn starch
- 1 tbsp Shaoxing wine (optional)
- 1 tbsp vegetable oil
- 120ml / 1/2 cup chicken stock
- 1 tbsp corn starch
- 2 tbsp Shaoxing wine
- 1/2 tsp white pepper
- 2 tbsp brown sugar
- 1 tbsp hoisin sauce
- 1 tbsp vegetable oil
- 1 tbsp minced garlic
- 1 tbsp grated ginger
- 4 green onions
- 1 tbsp sesame seeds
Instructions
- 1
Cut the steak against the grain into thin strips. At the bottom of a medium bowl combine the hoisin sauce, soy sauce, cornstarch, cooking wine and vegetable oil, add the beef strips and mix to coat. Marinade for 30 minutes or for as long as it takes to prepare the rest of the ingredients if short on time.
- 2
In a small bowl mix the sauce ingredients together and set aside till needed.
- 3
In a large wok heat 1 tbsp of vegetable oil till screaming hot, then add the marinated steak strips and brown on both sides. Once the beef is browned add the minced garlic and ginger and stir fry for 20-30 seconds, then add the sauce and stir to coat the beef. Finally add the green onions and stir to combine, simmer briefly until the sauce thickens and reaches desired consistency. Sprinkle with sesame seeds before serving.