A Spicy Mongolian Beef Recipe
Serves: 2
Beef stir fry:
- beef striploin steak 350g
- chestnut mushrooms 250g
- white cabbage 300g
- red onion 1 piece
- green chilli small 2 pieces
- red chilli small 2 pieces
- green beans 100g
- vegetable oil 2 tablespoons
- bean sprouts 200g
- sesame seeds 10g
Sauce:
- water 30ml
- soy sauce 30ml
- cornstarch 4g
- brown sugar 10g
- vegetable oil 1 tablespoon
- ginger garlic paste 10g
- black pepper 1 teaspoon
Method:
- Remove the beef steaks from the fridge 20-30 minutes prior to cooking. Roughly chop the mushrooms and white cabbage. Peel and slice the red onion. Slice the green and red chillies in half, lengthwise. Trim the green beans.
- In a bowl, whisk together the measured water, soy sauce, cornstarch and brown sugar. Heat a saucepan over a medium heat with a drizzle of vegetable oil. Once hot, add ginger garlic paste and cook for 1 minute. Add the sauce mixture and simmer for 1-2 minutes until thickened. Remove the pan from the heat, add the ground black pepper and set aside.
- Pat the steaks dry with kitchen paper. Heat a large pan with a drizzle of vegetable oil over high heat. Once hot, add the steaks and fry them for 1-3 minutes on each side or until cooked to your liking. Transfer the steaks to a plate and leave them to rest for 10 minutes. Once rested, slice finely.
- Wipe the pan clean and return it to a high heat with a drizzle of vegetable oil. Add the mushrooms and fry for 4 minutes. Add the cabbage, green beans, green and red chilli and onion. Fry for 2-3 minutes further.
- Add the washed bean sprouts, sliced beef and sauce to the pan, and give everything a good mix. Garnish with sesame seeds and serve immediately.
Recipe from Hello Chef
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