Mongolian Beef

Name: Mongolian Beef
Cook time: 85 min
Total time: 85 min
Ingredients: 125g Steak, thinly sliced; rib meat, sirloin, rump, or flank work well; 15ml Soy Sauce; 25g Cornflour, cornstarch; Some MSG, pinch; 1/8 tsp Bicarbonate of Soda; Some White Pepper, cracked; 1/4 Brown Onion; 1 Spring Onion; 1 clove of Garlic; 1/2 Birds Eye Red Chillies; 1/4 piece of Ginger, thumb-sized piece, finely grated; 125ml Tallow, or Peanut Oil, for frying; 13ml Water; Some Steamed Rice, to serve

Tender strips of beef are marinated with soy, cornstarch, and a little seasoning, then quickly fried until crisp at the edges. A fast stir-fry of onion, garlic, ginger, and chilli brings everything together in a glossy savoury sauce, perfect served over hot steamed rice.

Tender strips of beef are marinated with soy, cornstarch, and a little seasoning, then quickly fried until crisp at the edges. A f... Show more

By Andy Cooks · Original recipe

Health Grade

B- · Healthy

Time

1 hr20 min

Price

1,56 €

Calories

530 kcal

low calorie

high protein

low carb

low sugar

Method

Slice the beef

Trim away any obvious fat or sinew from the Steak, then slice it thinly across the grain into bite-size strips. Try to keep the slices fairly even so they cook at the same speed.

Mix the marinade

In a large bowl, combine 30 ml of the Soy Sauce with 2 tablespoons of the Cornflour (cornstarch), a pinch of MSG, the Bicarbonate Of Soda, and the White Pepper. Whisk or stir until you have a smooth, loose coating with no dry pockets. Add the sliced beef and toss thoroughly so every piece is well coated.

Chill the beef

Cover the bowl and refrigerate the beef for 1 to 3 hours so the marinade can tenderize and season it properly.

Prep the aromatics

While the beef marinates, thinly slice the Brown Onion. Thickly slice the Spring Onions, keeping the white parts separate from the green parts. Finely dice the Garlic, thinly slice the Birdseye Red Chillies, and finely grate the Ginger. Keep everything close to the stove, because the stir-fry moves quickly once the wok is hot.

Heat the wok

Pour enough Tallow into a wok for shallow frying, then heat the wok over high heat until the fat is shimmering and very hot. While it heats, take the beef from the fridge, add the remaining cornflour, and toss again so the outside is lightly and evenly coated.

Fry the beef

Fry the beef in batches so you do not crowd the wok. Cook each batch for 3 to 4 minutes, turning as needed, until the edges are browned and crisp and the coating looks set. Transfer the cooked beef to a wire rack set over a tray to drain while you finish the remaining batches.

Drain and stir-fry

Carefully pour off most of the oil from the wok, leaving just a thin film behind. Return the wok to high heat, add the sliced onion, and stir-fry for about 2 minutes until it starts to soften. Add the spring onion whites, garlic, chillies, and ginger, then stir constantly for 1 minute until fragrant but not scorched.

Sauce and serve

Return the beef to the wok and add the remaining soy sauce and the Water. Bring everything to a boil and cook for about 2 minutes, stirring so the sauce lightly glosses and coats the beef. Toss through the spring onion greens right at the end, then serve immediately over Steamed Rice.