ReceptnaptárMongolian beef
Mongolian beef is a Chinese-American classic and a favourite of Chinese restaurants: crisp-edged thin strips of beef in a sweet-salty soy and ginger sauce. It cooks quickly, in 10 minutes in a wok. It isn't actually a Mongolian dish, but of Taiwanese origin.
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Method
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- Cut the beef against the grain into thin strips and toss it in the cornstarch. Shake off the excess.
- For the sauce, mix the soy sauce, brown sugar, water and sesame oil.
- Heat 3 tbsp oil in a wok over high heat. Sear the meat in two batches for 1-2 minutes, until well browned, and remove.
- In the remaining oil, fry the garlic and ginger for 20 seconds, then pour in the sauce. Simmer for 2-3 minutes until slightly thickened.
- Return the meat and add the spring onions. Stir for 1-2 more minutes until the sauce coats everything.
- Serve with cooked rice. Don't cook the meat for long, or it will toughen.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Cut the meat very thin, against the grain.
- Sear small batches so it browns.
- Don't cook it for long, so it stays juicy.
- Adjust the sauce thickness with cornstarch.
Frequently asked questions
Why cornstarch?
It gives a crisp coating and helps the sauce cling.
Instead of beef?
Chicken thigh or pork also works.
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