AuthorAngélique Wilson

This is an “authentic” version that's very popular in China. This homemade Mongolian Beef is crispy and very flavoursome with a sweet and sour taste. Traditionally the meat is simply boiled and dipped in sauces.

Yields2 Servings
 400 g steak, sliced against the grain into ¼-inch thick slices (I used frying steak and rib eye)
 1 tsp Sesame oil
 1 Soy sauce
 ⅓ cup Vegetable or sesame oil, for frying the steak
 5 Chilli peppers
 1 tsp Minced ginger
 2 Cloves of garlic,chopped
 ¼ cup Stock or water
 2 tbsp Brown sugar
 1 tbsp Honey
 100 g Onions
 75 g Mushrooms, sliced
 1 Pan choi, halved
 2 Spring onion, sliced at an angle
 1 tbsp cornstarch, mixed with 1 tablespoon water
 1 tsp Sesame seeds
 200 g ready to wok noodles
 50 g Cashew nuts
1

Marinate the beef for 1 hour in 1 teaspoon oil, 1 teaspoon soy sauce, and 1 tablespoon cornstarch or over night.

2

Heat ⅓ cup oil in the wok over high heat. Just before the oil starts to smoke, add the onions and mushroom until they brown.

3

Char the pak choi in the remaining oils until the leaves wilt. Remove and set aside with your mushrooms and onions.

4

Spread out the steak pieces evenly in the wok, and let sear for 1 minute. Turn over and let the other side sear for another 30 seconds.

5

Into the wok add the ginger, onions, mushrooms and chilies. After 15 seconds add your garlic.

6

Add the soy sauce and chicken stock or water. Bring the sauce to a simmer, add the brown sugar and honey, stir until dissolved.

7

Let the sauce mixture simmer for about 2 minutes and slowly stir in the cornstarch - until the sauce coats the back of a spoon. Add the noodles, pak choi, cashew nuts and half of the spring onions and toss everything for another 30 seconds.

8

Serve with a sprinkling of sesame seeds and spring onions.

Category

Ingredients

 400 g steak, sliced against the grain into ¼-inch thick slices (I used frying steak and rib eye)
 1 tsp Sesame oil
 1 Soy sauce
 ⅓ cup Vegetable or sesame oil, for frying the steak
 5 Chilli peppers
 1 tsp Minced ginger
 2 Cloves of garlic,chopped
 ¼ cup Stock or water
 2 tbsp Brown sugar
 1 tbsp Honey
 100 g Onions
 75 g Mushrooms, sliced
 1 Pan choi, halved
 2 Spring onion, sliced at an angle
 1 tbsp cornstarch, mixed with 1 tablespoon water
 1 tsp Sesame seeds
 200 g ready to wok noodles
 50 g Cashew nuts

Directions

1

Marinate the beef for 1 hour in 1 teaspoon oil, 1 teaspoon soy sauce, and 1 tablespoon cornstarch or over night.

2

Heat ⅓ cup oil in the wok over high heat. Just before the oil starts to smoke, add the onions and mushroom until they brown.

3

Char the pak choi in the remaining oils until the leaves wilt. Remove and set aside with your mushrooms and onions.

4

Spread out the steak pieces evenly in the wok, and let sear for 1 minute. Turn over and let the other side sear for another 30 seconds.

5

Into the wok add the ginger, onions, mushrooms and chilies. After 15 seconds add your garlic.

6

Add the soy sauce and chicken stock or water. Bring the sauce to a simmer, add the brown sugar and honey, stir until dissolved.

7

Let the sauce mixture simmer for about 2 minutes and slowly stir in the cornstarch - until the sauce coats the back of a spoon. Add the noodles, pak choi, cashew nuts and half of the spring onions and toss everything for another 30 seconds.

8

Serve with a sprinkling of sesame seeds and spring onions.

Mongolian Beef
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