Mongolian Beef
A popular Taiwanese dish, Mongolian beef comprises thinly sliced beef, cooked with onions. It's commonly served with spring onions.
Equipment
- 1 large frypan or wok
Ingredients
Beef marinade
- 500 grams beef rump thinly sliced into strips (Note 1)
- 1 tsp bi-carbonate soda (baking soda USA)
- 2 tsp cornflour
- 1½ tbsp light soy sauce (light or regular just not dark soy sauce)
- 1½ tbsp Chinese cooking wine
Sauce
- 1 tbsp cornflour (cornstarch)
- 1 tbsp dark soy sauce
- 1½ tsp light soy sauce (light or regular just not dark soy sauce)
- 4 tbsp hoisin sauce
- 3 tbsp Chinese wine
- ½ tsp Chinese 5 spice powder
- 250 mL water
- 2 tsp sesame oil
Stiry Fry
- 2 tbsp oil (peanut, canola, vegetable, sunflower, rice bran)
- 1 onion cut into large pieces
- 4 cloves of garlic fine diced
- 6 spring onions/green onions/shallots cut into 2 inch lengths, green part of the spring onion only.
- 1 bunch Gai Lan (Chinese broccoli) cut into 2cm lengths. (Note 2)
Instructions
- Slice beef thinly and add it and the other marinade ingredients to a large bowl. Mix well. Leave to marinade for at least 30 mins, up to 24 hours. The beef should absorb all the liquid.
- Add all marinade ingredients to a large jug, and mix well to remove any cornflour lumps.
- Put your pan on your cooktop and heat on high heat. Add oil. Allow 2 minutes for the oil to heat up. Add onion and stir fry for 2-3 minutes, keeping the onion moving. Add garlic, cook for an additional 1 minute. Add beef into the pan and spread the beef out into one thin layer, and avoid touching it for about 2-3 minutes, then stir, one side should be nice and caramelised.
- Stir the sauce well and then add sauce and gai lan to pan. Cook for 3 minutes until the sauce has thickened slightly. Add spring onion lengths and stir again.
- Serve over white steamed rice. Enjoy.
Notes
Note 1 - Beef rump is my choice of cut for this recipe, however you can use others like scotch or porterhouse. Avoid tough cuts that require a long cook time to become tender.
Note 2 - You can substitute pak choy, bok choy or choy sum if you cannot find gai lan. Or even baby spinach would be nice.