Finally! Here it is..the original sticky beef dish that got this website named after it? As explained in the about us section, Mongolian Beef was the first dish we became famous for. It took years to perfect and we have to say it is the single most loved dish that has never failed to impress friends. We have friends that dont like our curry’s or savoury food that has sweetness (crazy I know)…but all seem to like Mongolian Beef.
So what is Mongolian Beef? Its a chinese-american restaurant dish made up of sticky slices of beef which have been previously fried in oil to crisp them up, then served with a savoury sauce. You have to try it, all the ingredients are available in your supermarket so there is no excuse. Apart from the taste, Mongolian Beef also works well at Dinner Parties. You can actually prepare everything earlier in the day, then simply combine everything in 5 minutes giving you a freshly cooked dish ready to serve.
There are 3 parts to the Mongolian Beef recipe. First you fry the beef, then you make the sauce, then you cook your vegetables. Put everything aside and when you are ready you simply warm the three together and garnish.
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For the beef
- Tender beef steak (either sirloin or fillet), cut into thin strips
- Equal parts of plain white flour and corn flour
- 2-3 tsp Thai 7 spice seasoning mix
- 1/2 tsp chilli powder
For the Sauce
- 1 tbsp vegetable oil
- 2 garlic cloves, minced
- 1 tsp fresh ginger, minced
- 1 fresh red chilly, deseeded and chopped
- 1/2 cup of Mirin or sweet cooking sake
- 3 tbsp kikkoman soy sauce (or normal light soy sauce will do the job)
- 1 tbsp oyster sauce
- 1/2 tsp hondashi seasoning, mixed into 2 tbsp hot water (or use 50ml chicken or beef stock)
- 1 clove garlic
- 1/2 tsp fresh ginger
- 1/2 fresh red chilli, deseeded & chopped
- 1 green pepper, cut into thin sstrips
- 1 small onion, sliced
- 1 red onion, sliced
- 2 tsp sesame seeds, toasted
- handful of cashew nuts, roasted
- 2 sping onions (scallions) cut into strips
- Handful of coriander, chopped
Prepare the beef
- Start by cutting your beef into thin strips. Make sure the beef is dry.
- Add the flour and corn flour to a large bowl, add the thai 7 spice mixture and mix.
- Coat the beef pieces in the flour mixture (1 peice at a time) and set aside.
- Preheat your oil in a wok or fryer and deep fry the beef on a high heat for 1-2 minutes. Fry in small batches.
- Set aside on paper towels to absorb excess oil.
- Add the oil to a hot wok or frying pan and add the ginger, garlic and chilli and fry for 1 minute
- Add the Mirin or cooking Sake and allow to reduce for 1-2 minutes
- Add the remainder of the ingredients, mix well and simmer for 2 minutes until thick
- Taste the sauce to ensure a medium sweet & spicy flavour
- Place the sauce in a bowl and set aside
- In the same Wok, add a little oil then fry the ginger, garlic and chillies for 1 minute.
- Add the vegetables and stir fry for 5-7 minutes until the onions are golden and caramelised
- You may wish to add a tablespoon of the sauce to help get some extra flavour and colour on the vegetables
- Now you have your three parts ready. All you now have to do is warm the beef and vegetables in your wok then add the sauce and garnish ingredients and serve.