Mongolian beef recipe

Mongolian Beef recipe

This article was published by: Matthew

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
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♼ Recipe origin is unknown. Mongolian beef recipe, recipe Rating: 4.4
Number of votes:87 

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