
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
- 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.
- Combine all the Sauce ingredients in a small bowl. Prepare all other ingredients.
- 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.
- 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.
- Add the Sauce and stir. When the Sauce thickens, it is done. Sprinkle with some Toasted Sesame Seeds, and enjoy with freshly cooked Rice.
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