Mongolian Beef
Mongolian beef is a real comfort dish. The beef is cut into strips and cooked in a sweet soy-ginger-garlic sauce with carrot and pepper. It is served on rice and garnished with fresh spring onions and sesame seeds. You will see that covering the beef in cornstarch makes it turn out incredibly tender. All of this won’t take you longer than half an hour.
Ingredients
Serves 2
Preparation time: 30 minutes
300 g beef steak
150 g basmati rice
1 red pepper
1 carrot
1 red onion
3 spring onions
cornstarch
vegetable oil
2 tbsp sesame seeds for garnish
For the sauce:
5 tbsp soy sauce
7 tbsp water
2 tsp sriracha
2 tsp freshly grated ginger
4 garlic cloves
4 tbsp brown sugar
1/2 tbsp honey
Method
Cut 300 g beef into thin strips. Place in a bowl, add cornstarch and stir well to coat meat fully. Set aside.
Cut 1 pepper into thin slices. Julienne 1 carrot (alternatively you can peel the whole carrot off so you get thin stripes). Finely cut 1 red onion.
Mix all ingredients for the sauce: 5 tbsp soy sauce, 7 tbsp water, 2 tsp sriracha, 2 tsp freshly grated ginger, 4 minced garlic cloves, 4 tbsp brown sugar and 1/2 tbsp honey.
Wash 150 g basmati rice. Bring a saucepan with salted water to the boil and add rice with a knob of butter. Cook for about 15 minutes until the rice has softened but still got bite to it. Drain and set aside.
Whilst the rice is cooking: Heat 2 tbsp vegetable oil in a frying pan and add onion, pepper and carrots for about 5 minutes or until the vegetables are tender. Take them out and set aside.
Add another 2-3 tbsp vegetable oil to the pan and heat to medium-high heat. Add beef to the pan and fry for about 5 minutes from each side until fully cooked.
Place all vegetables back into the pan, stir in the sauce and cook on medium-low heat for about 3 minutes until the sauce thickens.
Serve the rice and meat into two plates and garnish with 3 freshly cut spring onions and 2 tbsp sesame seeds.
Enjoy!
