Mongolian Beef

I've been having lots of fun this last month or so with my new wok. I've tried several Asian recipes, experimenting with flavours. I've tried some recipes more than once, trying to get them just right (as ya do). I'm sure you too know what it's like when you try to make a dish for the first time, and you eat it and think, "That was yummy but next time I'll..." I've been doing a lot of that in the last few weeks!

One of the first meals I made in the wok was a Kylie Kwong recipe for Mongolian Beef. It was delicious made just as the recipe directs, though I do confess I substituted shredded rump steak for Kylie's recommended beef mince. (And don't forget to taste as you cook, to ensure you have a nice balance of flavours!)

This is a quick and simple family meal that's both tasty and healthy. It doesn't even have to be hot (as in chillies) at all if you leave off the suggested chilli garnish.

Mongolian Beef

Mongolian Beef

Serves 4

Ingredients

  • For the marinade
    • 2 tablespoons rice wine
    • 1 tablespoon light soy sauce
    • 1 tablespoon cornflour
    • 1 tablespoon ginger, finely diced
    • 3 cloves garlic, finely diced
    • ½ teaspoon sesame oil
  • For the beef
    • 600 g rump steak, shredded
    • 1 head chinese cabbage, finely shredded
    • 2 teaspoons sea salt
    • 50 ml vegetable oil
    • 2 tablespoons rice wine
    • 2 tablespoons hoisin sauce
    • 1 tablespoon oyster sauce
    • 1 teaspoon malt vinegar
    • ½ teaspoon sesame oil
    • 1 small carrot, peeled and finely sliced
    • 1 small red pepper, finely sliced
    • 1 bunch spring onions, finely sliced
  • To serve
    • steamed rice
    • sliced chillies

Directions

  1. Combine all of the marinade ingredients in a large bowl.
  2. Add in the beef and leave to marinate in fridge for 30 minutes.
  3. Put the cabbage and salt into another bowl and mix well to combine. Leave to stand for 15 minutes then rinse under cold water and drain. Squeeze out any excess liquid with your hands.
  4. Heat 2 tablespoons of the oil in a wok until the surface starts to shimmer slightly. Add half of the marinated beef and stir fry for 30 seconds. Remove from the wok with a slotted spoon and set to one side.
  5. Add the remaining oil to the wok and cook the remaining beef for 30 seconds before returning the reserved beef to the pan.
  6. Add in the rice wine, hoisin and oyster sauce, vinegar and sesame oil and cook for a further 30 seconds.
  7. Toss in the cabbage, carrot and pepper and stir-fry for a further minute.
  8. Stir through the spring onions, reserving a few for garnish and remove from the heat.
  9. Spoon the beef into a serving bowl, sprinkle with remaining spring onions and serve with rice and sliced chillies.

Posted by Vicki on Friday, June 04, 2010 at 06:54 PM in Recipes and Asian and Beef and Low-fat and Stir-fry.

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