MONDAY MORNING RECIPE POST - EASY MONGOLIAN BEEF

This is the first time for Mongolian Beef made at home. It had been a real early start to the day. We were both tired but wanted something more substantial than a throw-together meal for the weekend. When browsing for potential recipes, the word I focused on here was ‘easy’. I found it at Kitchen Sanctuary hosted by Nicky Corbishley and the original recipe can be found here. I always recommend visiting because I don’t always share all the useful tips, and there are many other delicious recipes. I will definitely be going back to try more.

From preparation to table it is said to take 25 minutes. It usually takes me a little longer as I am slower, but it is still a fast meal to do. 

It was excellent and we both thought it deserved a 10 out of 10.  

Easy Mongolian Beef - serves 4

5 tablespoons oil (1 use avocado oil)

1-1/2 tablespoons cornstarch (or cornflour depending on what country you are in)

Pinch of salt and black pepper 

14 ounces (400g) sirloin steak sliced into thin strips (visible fat removed)

1 tablespoon grated/minced ginger

3 cloves garlic, finely peeled/minced

1/2 cup (120ml) reduced sodium soy sauce (host uses dark but says all-purpose is fine - she mentioned some brands are saltier than others  (visit her recipe for more info).

1/4 teaspoon black pepper

6 packed tablespoons light brown sugar

1/3 cup (90 ml) water

8 scallions (spring onions), sliced

Steamed rice to serve

Heat the 5 tablespoons of oil in a wok or large frying pan until very hot.

Mix the 1-1/2 tablespoons of cornstarch with a good pinch of salt and pepper and toss the steak strips in the cornstarch.

Make sure the oil is really hot and cook the steak strips in oil, turning occasionally until very dark and crispy. You can do this in two batches if you need to. We were able to do this in one with our frying pan, the important thing is not to overcrowd.  Cook the steak for 5 minutes before turning. Don't keep moving it around the pan, as you won't achieve that dark, crunchy coating.

Use a slotted spoon to remove the beef from the pan. Place on a plate lined with kitchen roll, so that any excess fat will be removed.

Pour out all but 1 tablespoon of oil from the pan, turn the heat down to medium and allow the oil to cool a little. Add the 1 tablespoon minced ginger and the 3 minced garlic cloves to the pan and cook for 1 minute. It is important to stir frequently so the garlic will not burn.

Add the 1/2 cup reduce sodium soy sauce, 1/4 teaspoon black pepper, 6 packed tablespoons of light brown sugar (Nicky uses muscovado sugar), and the 1/3 cup water.

Thoroughly mix, turn up the heat and bring to a boil. Simmer for 2 to 3 minutes.

Next add the crispy beef back to the wok and cook for a further 2 minutes.

Turn off the heat and stir in the 8 sliced spring onions.

Serve over rice fixed the way you usually do. We had steamed Jasmine rice but use your favorite and cook to package instructions.

Nicky has two recipes for simple boiled rice and also egg fried rice. If you click on their names it will take you to both recipes.

There was a steak in the freezer that needed to be used and it was more than enough for two people. We had not made an Asian meal lately and this one looked very appetizing. We made the recipe without any changes. 

Our side vegetable was quickly sautéed green beans.

We have leftovers for another meal tomorrow.

If you would like to copy and paste the address instead of using the link above, it is below.

https://www.kitchensanctuary.com/mongolian-beef-recipe

Thanks for looking and I wish you all a great week.