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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
Step 1

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

Step 2

Combine the steak with the marinade ingredients. Mix well.

Step 3

Combine the ingredients for the stir-fry sauce.

Step 4

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.

Step 5

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), ginger, 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.

Step 6

Serve warm.

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What our customers say

4.9
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4.9 out of 5 stars (based on 14 reviews)
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Natalie
November 21, 2022

Love this!

Have made this so many times and it is just delicious! So easy and perfect every time. Thanks for a great recipe!

D.A.
November 8, 2022

Yearly Family Dinner

This was a major hit with all my meat eaters, lots of raving. I chose to serve this over rice. We also had fried rice, two kinds of home made dumplings, egg drop soup, a fried tofu dish, steamed buns and I introduced my 5 grand girls to onigiri.

Annette
November 1, 2022

mongolian beef

This dish was simple and very good. It did not disappoint

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