Dinner in 30 - Mongolian Beef 🥩

By Andy Cooks · 30 min

Ingredients

Instructions

1. Trim excess fat and sinew from the steak, slice it thinly into strips, then put it in a large bowl with 30 ml of the soy sauce, 2 tablespoons of the cornflour, the white pepper, the MSG and the bicarbonate of soda. Mix well, cover and refrigerate for 1 to 3 hours.
2. Thinly slice the onion. Thickly slice the spring onions, keeping whites and greens separate. Finely dice the garlic, finely slice the chilli and finely grate the ginger. Set everything aside.
3. Heat enough tallow or oil in a wok over high heat to 180°C (355°F). A chopstick inserted into the oil should bubble when it is hot enough.
4. Take the beef out of the fridge, add the remaining cornflour and toss to coat.
5. Fry the beef in batches for 3 to 4 minutes, then drain on a wire rack over a tray. Carefully remove most of the oil from the wok.
6. Return the wok to high heat. Stir-fry the onion for 2 minutes. Add the spring onion whites, garlic, chilli and ginger, toss and cook for 1 more minute.
7. Return the beef to the wok and toss. Add the remaining soy sauce and the 50 ml water. Bring to a boil and cook for 2 more minutes. Stir in the spring onion greens.
8. Serve over steamed rice.

Summarized from Andy Cooks's video. Watch it for the details.

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