Mongolian Beef – Kawungan Quality Meats

Mongolian Beef

Sweet, sticky and satisfying

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Cooking Time

20 mins

Prep Time

7 mins

Serves

2 serves

When cooking this meal you can choose Flank steak, Sirloin or New York Strip, for the tenderness and beefy flavour and they cook fast over high heat.

Ingredients

1 tbsp vegetable oil

1/2 tsp minced fresh ginger

1 tbsp minced garlic

1/2 cup soy sauce

1/2 cup water

2/3 cup brown sugar

1/2 kg beef strips

1/4 cup corn starch

3 spring onions sliced in 1 inch pieces

Method

Heat 2 teaspoons of vegetable oil in a small sauce-pot over med-low heat. Add the ginger and garlic and saute until golden brown. Add the soy and water, stirring to combine

Stir in the brown sugar and increase the heat to medium. bring the sauce to the boil for 3 minutes. Remove the sauce from the heat an set aside

Toss the beef strips in with the cornstarch. and let sit for 10 minutes

Place a large Saute pan or wok over medium-high heat and add 1/2 cup of vegetable oil. Once the oil is hot, add the beef to the pan and saute for 2 minutes until seared on all sides but barley cooked through. Remove the strips from the pan onto a paper towel lined plate. Pour any excess oil out of the wok.

Place the pan back over medium heat. Add the prepared sauce to the pan, and add the strips back in and bring to the boil stirring occasionally. After 2 minutes add the spring onion, stirring to combine.

Serve over a bed of rice

Recipe Notes

Freeze the beef for 20 minutes before slicing if you're cutting it yourself, it firms up just enough to get really thin, even slices which cook faster and stay tender.