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Mongolian Beef

Yields2 Servings

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.

 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
  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

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


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.


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


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.


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


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


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.


Serve with a sprinkling of sesame seeds and spring onions.