Quick and Easy Mongolian Beef Recipe!

Cut spring onion into small rough chunks for flavoring the sauce.

Chop ginger into nice chunks to flavor the sauce heavily.

Crush garlic cloves and keep them in large pieces to flavor the sauce.

Cut beef (sirloin) into large dice, removing any big bits of fat.

Prepare a marinade with light soy sauce, sesame oil, and brown sugar for the beef.

Add 3 teaspoons of cornflour to the beef and mix well to coat.

Ideally, marinate the beef overnight in the fridge for better flavor.

Heat oil in a wok and blanch the beef for about 1 minute until it has a slight crisp edge.

Remove excess oil from the wok, leaving enough for cooking the sauce.

Add ginger, garlic, and whole dry red chilies to the wok and stir-fry on high heat.

Pour in light soy sauce and a couple of tablespoons of brown sugar, allowing it to bubble.

Add chicken stock to the wok to keep the sauce going and let it reduce down.

Wait for the sugar to start caramelizing and the sauce to reach a dripping consistency.

Return the blanched beef to the wok and stir to coat it in the sauce.

Serve immediately once the beef is well coated and the sauce is caramelized.

Equipment Needed

Dietary

Allergens