• Nava

Mongolian beef


Not sure why this is called Mongolian beef, because from my understanding its a Chinese dish???

It doesn't matter because, this 'Mongolian beef' recipe is awesome, it’s tender, juicy, and flavoursome

I literally just made this and couldn’t wait to share it with you, my lovelies.

I honestly can’t believe how delicious this dish tastes. It’s fresh, quick and easy to make.

This is a fantastic midweek dinner meal.




INGREDIENTS

Meat & marinade

500g rump steak, cut into thin slices

2 tablespoon soy sauce

2 tablespoon Chinese Shaoxing wine

1 teaspoon baking soda

6 teaspoon corn flour

2 tablespoons oil

Veggies

1 tablespoon oil

1 red onion, cut into wedges

4cm piece ginger, finely chopped

4 garlic cloves, roughly chopped

1 tablespoon corn flour, mixed with1tablespoon water

200g baby corn

Hand full of snow peas

1 red capsicum sliced

Stir-fry sauce sauce:

¼ cup soy sauce

¼ cup chicken stock

3 tbsp brown sugar

2 tbsp Chinese Shaoxing wine

INSTRUCTIONS

Mix marinade ingredients in a bowl. Cut steak into thin strips. add strips to the marinade, coat throughly, set aside.

In a large cup mix the stir fry sauce set aside. In a separate cup mix the tablespoon of water with one tablespoon corn flour, set aside.

Heat the oil in a wok or frying pan over high heat. Add the beef and cook, stir-frying, for about 2 minutes or until just cooked. Transfer the beef to a large tray or plate.

If your wok is anything like mine, you may need to clean it before continuing with the next step.

Return the wok or pan to the heat, add 1tablespoon oil, onion, garlic and ginger and stir fry for a minute. Add the veggies and stir fry for another minute, add the meat back to the mixture, stirring as you pour the stir-fry sauce. Bring to the boil. Give the cornflour and water another good mix with a fork and pour into the wok. Reduce the heat and stir until well combined. Allow to simmer, until sauce is thick. Once sauce thickens, remove from heat. Serve with rice.

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