My Easy Mongolian Beef Recipe | Ready in less than 30 mins!

Heat 5 tablespoons of vegetable oil in a wok.

Coat 400 grams of sirloin steak cut into thin strips with 1.5 tablespoons of cornstarch, a pinch of salt, and a pinch of black pepper.

Cook the steak strips in the hot oil for about 5 minutes until very dark and crispy, turning occasionally.

Remove the beef from the pan using a slotted spoon and place it in a bowl with kitchen roll to drain excess fat.

Pour all but a tablespoon of oil out of the wok and turn the heat down to medium.

Add 3 cloves of minced garlic and 1 tablespoon of minced ginger to the wok and cook for 1 minute.

Add 120 ml of dark soy sauce, 0.25 teaspoons of black pepper, 6 tablespoons of light brown muscovado sugar, and 90 ml of water to the wok and mix well.

Bring the mixture to a boil, then simmer for about 2 to 3 minutes.

Add the crispy beef back into the pan and cook for a further 2 minutes to heat through.

Stir in 8 chopped spring onions and mix to coat the beef and spring onions in the sauce.

Serve the beef over boiled rice.

Equipment Needed

Allergens