Tag: Rice

Mongolian Beef

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After a busy day, I like to come home and throw a quick meal together that looks like it’s gourmet, but only takes me about half an hour! The best part is that everyone is happy because it’s a little sweet, a little sour and just as good as a dish from PF Changs (if not better!) I make mine I bit spicier than your traditional Mongolian Beef, but that can easily be taken down a notch if you’re not a huger fan of spice. I personally used red pepper flakes and a few jalapeños, but I recommend adding in green peppers for the colour without the kick.

A few useful tips

  • If you buy untested sesame seeds, just add the desired amount to a sauce pan or skillet and turn on medium heat for approx 3 minutes to allow them to ‘toast’
  • Don’t allow the meat to cook completely in the wok, as it will finish cooking when you add it to the sauce & you want the meat to stay tender
  • If your sauce begins to get too thick while its simmering, feet free to add another 1/4 cup of water, as you still want it a thin liquid for the next step
  • Once you add the meat to the sauce, try and get the sauce to a medium simmer, this will allow the sauce to thicken due to the cornstarch mixture the meat was covered in

Ingredients

  • 1.5 lbs thin steak pieces, cut into bite-sized pieces
  • 2 1/4 tbsp corn starch
  • 1/4 cup cooking oil
  • 1/2 cup soy sauce
  • 1/4 cup light brown sugar (not packed)
  • 1/2 cup water
  • 1/3 vegetable bouillon
  • 1 tbsp oyster sauce (vegetarian)
  • 1 tbsp hoisen sauce
  • 1/4 yellow pepper
  • 1 head of broccoli
  • 2 spring onions
  • 2 jalepeno (optional)
  • 1 tsp red pepper flakes
  • a few leaves coriander
  • 1 tbsp toasted sesame seeds

Directions

  1. Cut meat into 1 inch pieces and set aside
  2. Cover pieces of meat with a coating of cornstarch and let sit for 15 minutes
  3. In a medium saucepan, add soy sauce, water, vegetable bullion, brown sugar until boil
  4. Turn heat down to maintain a simmer, add in oyster sauce & hoisin sauce & red chilli flakes and keep simmer for 15 minutes, stirring every few minutes
  5. In a wok or skillet, turn on medium heat and add 2 tbsp of oil
  6. Take the meat and allow to just cook until slightly pink
  7. With a slotted spoon, remove meat from oil and place on a paper towel to drain excess oil
  8. Once meat is all cooked, rain oil from the wok and return over medium heat, adding 1/4 tsp of oil
  9. Add broccoli, yellow pepper, jalapeño, & spring onion into the wok & add 2 tbsp of the sauce
  10. Add the meat to the sauce and turn heat to medium to allow the sauce to thicken
  11. Saute the vegetables for approx 3 minutes, and add the vegetables to the sauce
  12. Finally, add coriander & sesame seeds on top and serve over rice