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Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Mongolian Beef

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My version of Mongolian beef celebrates gloriously tender strips of steak in a glossy, umami-packed sauce. Flank steak keeps the cost down, although you could use another cut of your choosing if you prefer. And don’t be afraid to keep your pan super-hot for that all-important sear!

WATCH THIS RECIPE

MONGOLIAN BEEF

PREP TIME

10 minutes

COOK TIME

10 minutes

SERVES

4

Ingredients

400g (14 oz) flank steak

2 tbsp vegetable oil

1 red onion, cut into wedges

4cm piece ginger, finely chopped

2 garlic cloves, roughly chopped

2 dried red chillies, roughly chopped

1 tbsp corn flour (cornstarch) mixed with 1 tbsp water

4 spring onions (scallions), cut into batons

 

Marinade:

1 tbsp soy sauce

1 tbsp Chinese Shaoxing wine

½ tsp baking soda

3 tsp corn flour (cornstarch)

 

Stir-fry sauce sauce:

¼ cup soy sauce

¼ cup chicken stock

3 tbsp brown sugar

2 tbsp Chinese Shaoxing wine

Steps

Cutting against the grain, slice the flank steak into thin strips.

Combine the steak with the marinade ingredients. Mix well.

Combine the ingredients for the stir-fry sauce.

Heat the oil in a wok or frying pan over high heat. Add the beef and cook, stir-frying, for about 2 minutes or until just cooked. Transfer the beef to a large tray or plate.

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Return the same pan to the heat (no need to clean it). Add in the onion (add a little more oil if there isn’t any left in the pan), garlic and chillies. Stir-fry for about a minute. Then add the stir-fry sauce. Allow to simmer for half a minute. Then add the corn flour mixture and simmer until thickened. Add the beef back into the sauce along with the spring onion and toss until well combined.

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Serve warm.

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