Mongolian beef recipe

Mongolian Beef recipe

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Recipe intro

Mongolian beef is a classic Asian dish known for its tender strips of beef, stir-fried with a savory and slightly sweet sauce. This recipe brings the flavors of Mongolia straight to your kitchen, offering a delightful combination of succulent meat, rich aromatics, and vibrant seasonings. With its origins in traditional Mongolian cuisine, this recipe has been adapted to suit modern taste buds, making it a popular choice for those craving a hearty and delicious meal. Whether served over steamed rice or alongside noodles, this Mongolian beef recipe is sure to satisfy your cravings for bold flavors and satisfying textures.

Keywords: Mongolian beef, Asian dish, stir-fried, savory sauce, traditional cuisine

Mongolian beef recipe details

Mongolian beef recipe, recipe Rating: 4.4
Number of votes:91 

Ingredients

600 g	quality beef mince, ground beef
300 g	Chinese cabbage, finely shredded
2 tsp	sea salt
2 tbsp	vegetable oil
2 tbsp	Chinese rice wine, shao hsing
2 tbsp	hoisin sauce
1 tbsp	oyster sauce
1 tsp	malt vinegar
½ tsp	sesame oil
80 g	carrots, peeled and finely sliced
220 g	red capsicum, seeded and finely sliced
50 g	spring onions, the white part finely sliced
	For the marinade:
2 tbsp	Chinese rice wine, shao hsing or dry sherry
1 tbsp	light soy sauce
1 tbsp	cornflour
1 tbsp	ginger, finely diced
4 clove(s)	garlic, finely diced
½ tsp	sesame oil
	spring onions, the green part for garnishing

Instructions

Mix together the marinade ingredients, combine with the beef and store covered for 30 minutes in the fridge.

Meanwhile mix together well the cabbage and salt. Let stand for 15 minutes then rinse under cold water and drain. Squeeze out excess liquid with your hands.

Heat the oil in a hot wok or heavy-based pan and stir-fry half the marinated beef for about 1 minute until it is just cooked through. Break up any lumps with a spoon.

Remove from the wok with a slotted spoon and set aside.

Stir in remaining beef, adding a little more oil if necessary, and cook, stirring for 40 seconds.

Return reserved beef to the wok with wine or sherry, hoisin sauce, oyster sauce, vinegar and sesame oil and stir-fry for about 30 seconds.

Add cabbage, carrots and capsicum and stir-fry for a further minute. Stir spring onions and remove from the heat.

Sprinkle the dish with the green parts of the spring onions and serve immediatly with rice and some sliced chillies on the side.

Tip:
Substitute the minced beef with beef strips

Preparation time:
ca. 30 min
Grade of difficulty:
medium
Calories per portion:
n/a