Equipment
- Wok or Pan
Ingredients
Mongolian beef marinade
- 400 g Beef cut into thin slices
- 1/2 tsp Baking soda
- 1 tsp Cornflour
- 1 tbsp Light soy sauce
- 1 tbsp Chinese cooking wine
Mongolian beef sauce
- 3 teaspoons Cornflour
- 2 teaspoons Dark soy sauce
- 1 teaspoons Light soy sauce
- 1 1/2 teaspoons Sambal oelek or Chilli paste or Chilli flakes
- 3 Tablespoon Hoisin sauce
- 2 Tablespoon Chinese Cooking wine
- 1/4 teaspoons Chinese five-spice powder
- 3/4 cup Water
- 1 tsp Sesame oil
Mongolian beef stitfry
- 2 Tablespoon Oil
- 1 Onion Cut into cubes
- 2 cloves Garlic chopped
- 4 Green shallots ( Spring onion) Sliced
- 1 Capsicum ( Red bell pepper) Cut into cubes
Instructions
Mongolian beef marinade
- As shown in the pictures above cut the beef into thin slices then at an angle ( Basically it should represent large strips)
- In a medium-size bowl add all ingredients listed in the marinade and the beef slices. Mix well together and leave aside for 2 hours
Mongolian beef sauce
- In a small bowl add all ingredients listed under the mongolian beef sauce, mix well using a spoon and leave aside
Mongolian beef stitfry
- Heat a large wok or pan with oil on high, Add onion & garlic and fry until soft and slightly brown in colour
- Once cooked add the meat and cook for further 2-3 minutes until beef has turned brown and cooked
- Add the prepared sauce into the meat and leave it on the fire for about 2-3 minutes, until the sauce has thickened and glazed the meat well.
- Finally, add the spring onion and toss it. Enjoy
Video
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