Mongolian Beef Recipe
This Easy Mongolian Beef features tender-yet-crispy slices of sirloin steak in a rich Asian-style sauce, making it a fantastic stir-fry without chilli heat.
Equipment
- Wok
- Frying pan
- Slotted spoon
Ingredients
Main Ingredients
- 5 tablespoon oil (avocado oil recommended)
- 1.5 tablespoon cornflour (cornstarch in USA)
- pinch salt and black pepper
- 400 g sirloin steak, sliced into thin strips visible fat removed
- 1 tablespoon minced ginger
- 3 cloves garlic, peeled and minced
- 120 ml reduced sodium soy sauce dark or all-purpose
- 0.25 teaspoon black pepper
- 6 tablespoon light brown muscavado sugar packed
- 90 ml water
- 8 units spring onions (scallions), sliced
To Serve
- boiled rice
- egg fried rice
Instructions
Cooking Instructions
- Heat the oil in a wok or large frying pan until very hot.
- Mix the cornflour with a good pinch of salt and pepper and toss the steak strips in the cornflour.
- Cook the steak strips in the oil (turning occasionally) until very dark and crispy, about 5 minutes.
- Use a slotted spoon to remove the beef from the pan and place it on a plate to drain excess fat.
- Pour out all but 1 tablespoon of oil from the pan, reduce heat to medium, and add ginger and garlic. Cook for 1 minute, stirring often.
- Add soy sauce, pepper, sugar, and water into the wok and mix well. Bring to a boil and simmer for 2-3 minutes.
- Add the crispy beef back to the wok and cook for a further 2 minutes.
- Turn off the heat and stir in the spring onions.
- Serve over boiled rice.
Notes
This stir fry tastes best when made right before serving. Refrigerate leftovers for up to a day and reheat in the microwave. Muscovado sugar can be substituted with light or dark brown sugar if unavailable.
Nutrition
Serving: 1servingCalories: 415kcalCarbohydrates: 31gProtein: 26gFat: 22gSaturated Fat: 15gCholesterol: 61mgSodium: 1747mgFiber: 1gSugar: 24g
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