Mongolian Beef

Name: Mongolian Beef
Cuisine: South African
Ingredients: 360 ml Water; 60 ml Fresh Ginger, grated; 125 ml Soy Sauce; 150 ml Hoisin Sauce; 100 ml Oyster Sauce; 125 ml Brown Sugar; 90 ml Rice Wine Vinegar; 30 ml Crushed Chili Paste; 30 ml Oil; 6 cloves Garlic, minced; 1,7 kg stewing Beef; 125 ml Gluten-free Flour; 250 ml Oil, for frying; 1 can Water Chestnuts, rinsed and sliced; 250 ml Carrots, sliced and par boiled; 250 ml Bell Peppers, chopped

Sean Strydom @Sean_Strydom

Port Elizabeth

Mongolian Beef

Sean Strydom @Sean_Strydom

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Ingredients

Sauce
360 mlWater
60 mlFresh Ginger, grated
125 mlSoy Sauce
150 mlHoisin Sauce
100 mlOyster Sauce
125 mlBrown Sugar
90 mlRice Wine Vinegar
30 mlCrushed Chili Paste
30 mlOil
6 clovesGarlic, minced
Beef
1,7 kgstewing Beef
125 mlGluten-free Flour
250 mlOil, for frying
1 canWater Chestnuts, rinsed and sliced
250 mlCarrots, sliced and par boiled
250 mlBell Peppers, chopped

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Steps

1

Combine Water, Ginger, Soy and Hoisen Sauce, Sugar, Vinegar and Chili paste.
2

Heat the Oil over medium heat and lightly sauté the Garlic.
Add the remaining Sauce ingredients to the Garlic.
3

Simmer for 5 minutes until the sauce begins to thicken. Turn off the heat and set aside until the beef is cooked.
4

Debone and cut the Beef into strips.
Dredge the Beef on all sides through the Flour and set aside on a wire rack to dry.
5

Heat the oil in a hot wok to 190°C.
Fry the Beef batches.
6

Pour off all the oil from the wok and place back on the heat.
Add the Beef and Sauce and simmer slowly.
7

A couple minutes before serving, add Water Chestnuts, Carrots and Peppers.
Simmer a few minutes but don't let the veggies go soft.