Despite the name, Mongolian beef has little to do with Mongolia – it arose in Taiwanese-Chinese restaurants and became a classic in the West. Tender beef meets a sweet-salty, glossy sauce.
The trick for tender meat is “velveting”: the beef is briefly marinated in starch and soy sauce before searing – so it stays silky.
Servings2
Time25 min
LevelEasy
Ingredients
Beef (flank/fillet)400 g
Cornstarch3 tbsp
Soy sauce★4 tbsp
Brown sugar2 tbsp
Garlic & ginger1 tbsp each
Spring onions3
Riceto serve
★ = available authentic in the Asia Boutique
Preparation
1
Cut the beef into thin strips, coat in starch (velveting).
2
Sear in batches in hot oil, remove.
3
Briefly fry garlic and ginger, add soy sauce, sugar and a little water.
4
Simmer until the sauce is glossy, return the beef.
5
Fold in the spring onions, serve with rice.
Make it original
A good brewed soy sauce gives the sauce depth and shine. Available in the Asia Boutique.
