Mongolian Beef

Name: Mongolian Beef
Total time: 4200 s
Yield: 4 servings
Cuisine: British
Ingredients: 500 g, sliced thinly/minute Beef; 1/2 tsp bicarbonate of soda; 1 tbsp cornflour; 1 tbsp shaoxing rice wine; 1 tbsp water; 1 tbsp Soy sauce; 1/4 tsp black pepper; 1 tbsp vegetable oil; 30 g soft brown sugar; 125 ml Beef stock; 60 ml Soy sauce; 2 tsp dark soy sauce; 1 tbsp oyster sauce; 1 tsp sesame oil; 1 tbsp cornstarch; 2 tbsp water; Vegetables oil; 1 small onion; 3 garlic cloves; 6 small sweet Peppers; 5 spring onions; Sesame seeds, toasted

Tom Jacobs @snakey_jakey

Cambridge

Mongolian Beef

Tom Jacobs @snakey_jakey

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Ingredients

40min + 30min marinating

4 servings

Marinade
500g, sliced thinly/minute Beef
1/2 tspbicarbonate of soda
1 tbspcornflour
1 tbspshaoxing rice wine
1 tbspwater
1 tbspSoy sauce
1/4 tspblack pepper
1 tbspvegetable oil
Mongolian sauce
30 gsoft brown sugar
125 mlBeef stock
60 mlSoy sauce
2 tspdark soy sauce
1 tbspoyster sauce
1 tspsesame oil
Cornstarch slurry
1 tbspcornstarch
2 tbspwater
Stir fry
Vegetables oil
1small onion
3garlic cloves
6small sweet Peppers
5spring onions
Sesame seeds, toasted

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Steps

40min + 30min marinating

1

Cut the beef into bite sized strips, cutting across the grain
2

In a bowl, mix the marinade ingredients together with the beef. Ensure all the beef is coated then leave in the fridge for at least 30mins
3

In a new bowl, mix all the Mongolian sauce ingredients together
4

Make the cornflour slurry by mixing the water and cornflour
5

When the beef has marinated, coat each piece in cornflour and fry in a wok, ~1min on each side of the beef. Fry in batches and set the beef aside
6

Thinly slice the onion, slice the white ends of the spring onions, cut the peppers into chunks. Fry in the wok for a few minutes with the crushed garlic
7

Add the sauce and simmer for 2 mins. Slowly add the cornflour slurry
8

Add the beef and greens of the spring onions for 1 minute
9

Serve with rice and toasted sesame seeds