Mongolian Beef

Another recipe I made a few weeks ago from Kylie Kwong’s cookbook.  I liked it quite a bit.  Nancy and Randy added some hot sauce to spice it up a bit.

For the marinade

• 2 tablespoons rice wine
• 1 tablespoons light soy sauce
• 1 tablespoon cornflour
• 1 tablespoon ginger, finely diced
• 3 garlic cloves, finely diced
• ½ teaspoon sesame oil
• 600g good quality beef mince
• 1 head Chinese cabbage, finely shredded
• 2 teaspoons sea salt
• 50 mls 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

Combine all of the marinade ingredients in a large bowl. Add in the beef and leave to marinate in fridge for 30 minutes.

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.

Meanwhile steam the rice.

When you are ready Heat 2 tbs 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, breaking up any lumps with a wooden spoon. Remove from the wok with a slotted spoon and set to one side.

Add the remaining oil to the wok and cook the remaining beef for 30 seconds before returning the reserved beef to the pan. Add in the rice wine, hoisin and oyster sauce, vinegar and sesame oil and cook for a further 30 seconds. Toss in the cabbage, carrot and pepper and stir-fry for a further minute.

Stir through the spring onions, reserving a few for garnish and remove from the heat.

About these ads