For a long time I wondered why this dish is called ‘Mongolian Beef’. I recently discovered it has nothing to do with Mongolian cuisine. Anyway, it is popular in Melbourne where I live. When I tried to cook it at home, I looked for recipes and I didn’t like all of them, because they were complicated OR too much Soy Sauce is used. I am trying to reduce Salt intake. This is how I would cook. It is not too salty and it tastes good enough for me.


Makes

2 Servings

Ingredients

Beef
200 to 250g Beef *cut into thin bite-size pieces OR strips
Salt & White Pepper
1 to 2 tablespoons Potato Starch OR Corn Starch for coating

Other Ingredients
1/2 Onion *sliced
1 Spring Onion *cut 3-4cm in length
1 tablespoon Oil *plus extra
1 small piece Ginger *finely chopped OR grated
1 clove Garlic *finely chopped
1/8 teaspoon Chilli Flakes *Today I used 1 small Dried Chilli, sliced
Toasted Sesame Seeds for topping
Cooked Rice to serve

Sauce
1 tablespoon Brown Sugar *firmly packed
1 & 1/2 tablespoons Soy Sauce
1/2 tablespoon Hoisin Sauce
1 tablespoon Sake (Rice Wine)
2 tablespoons Water

Method
  1. Cut Beef into thin bite-size pieces OR strips, and lightly season with Salt & White Pepper. Sprinkle with Potato Starch OR Corn Starch, coat well, and remove excess Starch.
  2. Combine all the Sauce ingredients in a small bowl. Prepare all other ingredients.
  3. Heat Oil in a frying pan over medium heat, cook Beef pieces until nicely browned, then transfer to a plate. *Note: You might need to cook them in two batches.
  4. Add extra Oil to the pan, add Ginger, Garlic and Chilli, stir until aromatic, add Onion and white parts of Spring Onion, stir for a few minutes, then add green parts of Spring Onion and the cooked Beef, and toss and stir.
  5. Add the Sauce and stir. When the Sauce thickens, it is done. Sprinkle with some Toasted Sesame Seeds, and enjoy with freshly cooked Rice.