Recipe by Dinner then Dessert​

Mongolian Beef​

Mongolian Beef is easy to make in just 30 minutes, crispy, sweet and garlicky with flavors you love from your favorite Chinese restaurant.

Ingredients​

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• ▢450g flank steak
• ▢1/4 cup cornstarch
• ▢1/4 cup canola oil
• ▢2 teaspoons fresh ginger , minced
• ▢1 tablespoon garlic , minced
• ▢1/3 cup lite soy sauce , low sodium
• ▢1/3 cup water
• ▢1/2 cup dark brown sugar
• ▢4 stalks scallions , green parts only, cut into 2 inch pieces

Instructions​

• Slice the flank steak against the grain (the grain is the length of the steak) the long way in 1/4 inch thick pieces and add it to a ziploc bag with the cornstarch.
• Press the steak around in the bag making sure each piece is fully coated with cornstarch and leave it to sit.
• Add the canola oil to a large frying pan and heat on medium high heat.
• Add the steak, shaking off any excess corn starch, to the pan in a single layer and cook on each side for 1 minute.
• If you need to cook the steak in batches because your pan isn't big enough do that rather than crowding the pan, you want to get a good sear on the steak, and if you crowd the pan, your steak with steam instead of sear.
• When the steak is done cooking remove it from the pan.
• Add the ginger and garlic to the pan and sauté for 10-15 seconds.
• Add the soy sauce, water and dark brown sugar to the pan and let it come to a boil.
• Add the steak back in and let the sauce thicken for 20-30 seconds.
• The cornstarch we used on the steak should thicken the sauce, if you find it isn't thickening enough add 1 tablespoon of cornstarch to 1 tablespoon of cold water and stir to dissolve the cornstarch and add it to the pan.
• Add the green onions, stir to combine everything, and cook for a final 20-30 seconds.
• Serve immediately.

Nutrition​

Calories: 433kcal | Carbohydrates: 37g | Protein: 27g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 68mg | Sodium: 1152mg | Potassium: 510mg | Fiber: 1g | Sugar: 27g | Vitamin A: 120IU | Vitamin C: 3mg | Calcium: 64mg | Iron: 3mg
Mongolian Beef
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[DLHM]

Yum!

@Veggiepatch makes a mean Mongolian Beef dish. Don’t know what recipe he uses but it’s delicious.

 

[Ebby]

Looks great must try it .Do you mean cornflour when you mentioned cornstarch! Heard peanut oil enhances the flavour ,Just saying don't want to offend some don't like peanuts

 

[Babybird]

Yum!

@Veggiepatch makes a mean Mongolian Beef dish. Don’t know what recipe he uses but it’s delicious.

Perhaps he would like to share??

 

[Babybird]

Looks great must try it .Do you mean cornflour when you mentioned cornstarch! Heard peanut oil enhances the flavour ,Just saying don't want to offend some don't like peanuts

Yes use olive oil but might not taste same

 

[Veggiepatch]

Yum!

@Veggiepatch makes a mean Mongolian Beef dish. Don’t know what recipe he uses but it’s delicious.

My own. I remember posting a recipe for Mongolian Lamb on SDC late last year. It includes Chinese cooking wine, hoisin sauce, five spice and a few other ingredients.

UPDATE: @DLHM tells me to post the recipe.

 

[Babybird]

My own. I remember posting a recipe for Mongolian Lamb on SDC late last year. It includes Chinese cooking wine, hoisin sauce, five spice and a few other ingredients.

UPDATE: @DLHM tells me to post the recipe.

PLS do

 

[Veggiepatch]

VEGGIE'S MONGOLIAN LAMB

LAMB AND MARINADE:

• Min. 350g boneless lamb meat (fillet or steak, trimmed of any fat , thinly sliced 2 - 3 mm, 10 - 20 mm long)
• 1/2 tsp baking soda
• 1 tsp cornflour
• 1 tbsp Ayam Brand light soy sauce (dark soy sauce will do)
• 1 tbsp Double Phoenix Chinese cooking wine

SAUCE:

• 1 tsp cornflour
• 2 tsp Ayam Brand dark soy sauce
• 1 tsp Ayam Brand light soy sauce (or 3 tsp of either soy sauce)
• 1 1/2 tsp Conimex Sambal Oelak or other chilli paste
• 3 tbsp Ayam Brand hoisin sauce
• 2 tbsp Double Phoenix Chinese cooking wine
• 1/4 tsp Masterfoods Chinese five spice powder
• 190 mL water
• 1 tsp sesame oil

STIR FRY:

• 3 tbsp vegetable oil
• 1 green capsicum, sliced 5 mm wide and 20 – 30 mm long (optional)
• 150 g sliced button mushrooms (optional)
• 1 large onion , cut into half rings
• 2 cloves garlic , finely chopped or crushed
• 4 green shallots , cut into 10 mm lengths

TENDERISE LAMB:

Combine lamb and marinade ingredients, mix very well. Cover and refrigerate to marinate

and tenderise the lamb.

Marinate 2 hours or overnight (for best results), turning regularly.

COOKING:

Sauce: Mix cornflour with the soy sauces, then mix in the remaining sauce ingredients.

Cook onion: Heat oil over high heat in a wok or heavy based skillet. Add onions, and stir fry for 30 seconds until starting to colour. Add garlic and toss through quickly.

Cook Lamb: Add lamb and cook for 3 minutes until most of it changes from red to brown, and some pieces start getting nice golden brown surfaces.

Add Sauce: Add green onions and optional vegetables, stir for 30 seconds (meat should all now be brown), then add Sauce. Stir and let simmer for 1 - 2 minutes until thickened.

Serve with rice, Hokkein Noodles or Ayam Brand raw plain noodles (they come in cakes). If you use instant noodles, DO NOT include the flavour sachet!

This meal will give four small portions.

NOTES:

You may add or omit ingredients to your personal choice such beef or chicken instead of lamb (other than lamb, I’ve only done it with diced chicken thigh fillet).

You may substitute Ayam Brand for any quality Oriental sauces. I have used Ayam products for over 40 years without any problems.

I have included capsicum and mushrooms only as they are my favourite vegetables for Oriental cooking. You can include julienned carrots, snow peas or whatever you desire.

If you add optional extra vegetables, be sure to increase the sauce ingredients by 25 to 50%, otherwise your dish be drier and less tasty.

 

[DLHM]

VEGGIE'S MONGOLIAN LAMB

LAMB AND MARINADE:

• Min. 350g boneless lamb meat (fillet or steak, trimmed of any fat , thinly sliced 2 - 3 mm, 10 - 20 mm long)
• 1/2 tsp baking soda
• 1 tsp cornflour
• 1 tbsp Ayam Brand light soy sauce (dark soy sauce will do)
• 1 tbsp Double Phoenix Chinese cooking wine

SAUCE:

• 1 tsp cornflour
• 2 tsp Ayam Brand dark soy sauce
• 1 tsp Ayam Brand light soy sauce (or 3 tsp of either soy sauce)
• 1 1/2 tsp Conimex Sambal Oelak or other chilli paste
• 3 tbsp Ayam Brand hoisin sauce
• 2 tbsp Double Phoenix Chinese cooking wine
• 1/4 tsp Masterfoods Chinese five spice powder
• 190 mL water
• 1 tsp sesame oil

STIR FRY:

• 3 tbsp vegetable oil
• 1 green capsicum, sliced 5 mm wide and 20 – 30 mm long (optional)
• 150 g sliced button mushrooms (optional)
• 1 large onion , cut into half rings
• 2 cloves garlic , finely chopped or crushed
• 4 green shallots , cut into 10 mm lengths

TENDERISE LAMB:

Combine lamb and marinade ingredients, mix very well. Cover and refrigerate to marinate

and tenderise the lamb.

Marinate 2 hours or overnight (for best results), turning regularly.

COOKING:

Sauce: Mix cornflour with the soy sauces, then mix in the remaining sauce ingredients.

Cook onion: Heat oil over high heat in a wok or heavy based skillet. Add onions, and stir fry for 30 seconds until starting to colour. Add garlic and toss through quickly.

Cook Lamb: Add lamb and cook for 3 minutes until most of it changes from red to brown, and some pieces start getting nice golden brown surfaces.

Add Sauce: Add green onions and optional vegetables, stir for 30 seconds (meat should all now be brown), then add Sauce. Stir and let simmer for 1 - 2 minutes until thickened.

Serve with rice, Hokkein Noodles or Ayam Brand raw plain noodles (they come in cakes). If you use instant noodles, DO NOT include the flavour sachet!

This meal will give four small portions.

NOTES:

You may add or omit ingredients to your personal choice such beef or chicken instead of lamb (other than lamb, I’ve only done it with diced chicken thigh fillet).

You may substitute Ayam Brand for any quality Oriental sauces. I have used Ayam products for over 40 years without any problems.

I have included capsicum and mushrooms only as they are my favourite vegetables for Oriental cooking. You can include julienned carrots, snow peas or whatever you desire.

If you add optional extra vegetables, be sure to increase the sauce ingredients by 25 to 50%, otherwise your dish be drier and less tasty.

Sooo delicious with beef replacing lamb. (I don’t eat lamb.)

 

[Ebby]

VEGGIE'S MONGOLIAN LAMB

LAMB AND MARINADE:

• Min. 350g boneless lamb meat (fillet or steak, trimmed of any fat , thinly sliced 2 - 3 mm, 10 - 20 mm long)
• 1/2 tsp baking soda
• 1 tsp cornflour
• 1 tbsp Ayam Brand light soy sauce (dark soy sauce will do)
• 1 tbsp Double Phoenix Chinese cooking wine

SAUCE:

• 1 tsp cornflour
• 2 tsp Ayam Brand dark soy sauce
• 1 tsp Ayam Brand light soy sauce (or 3 tsp of either soy sauce)
• 1 1/2 tsp Conimex Sambal Oelak or other chilli paste
• 3 tbsp Ayam Brand hoisin sauce
• 2 tbsp Double Phoenix Chinese cooking wine
• 1/4 tsp Masterfoods Chinese five spice powder
• 190 mL water
• 1 tsp sesame oil

STIR FRY:

• 3 tbsp vegetable oil
• 1 green capsicum, sliced 5 mm wide and 20 – 30 mm long (optional)
• 150 g sliced button mushrooms (optional)
• 1 large onion , cut into half rings
• 2 cloves garlic , finely chopped or crushed
• 4 green shallots , cut into 10 mm lengths

TENDERISE LAMB:

Combine lamb and marinade ingredients, mix very well. Cover and refrigerate to marinate

and tenderise the lamb.

Marinate 2 hours or overnight (for best results), turning regularly.

COOKING:

Sauce: Mix cornflour with the soy sauces, then mix in the remaining sauce ingredients.

Cook onion: Heat oil over high heat in a wok or heavy based skillet. Add onions, and stir fry for 30 seconds until starting to colour. Add garlic and toss through quickly.

Cook Lamb: Add lamb and cook for 3 minutes until most of it changes from red to brown, and some pieces start getting nice golden brown surfaces.

Add Sauce: Add green onions and optional vegetables, stir for 30 seconds (meat should all now be brown), then add Sauce. Stir and let simmer for 1 - 2 minutes until thickened.

Serve with rice, Hokkein Noodles or Ayam Brand raw plain noodles (they come in cakes). If you use instant noodles, DO NOT include the flavour sachet!

This meal will give four small portions.

NOTES:

You may add or omit ingredients to your personal choice such beef or chicken instead of lamb (other than lamb, I’ve only done it with diced chicken thigh fillet).

You may substitute Ayam Brand for any quality Oriental sauces. I have used Ayam products for over 40 years without any problems.

I have included capsicum and mushrooms only as they are my favourite vegetables for Oriental cooking. You can include julienned carrots, snow peas or whatever you desire.

If you add optional extra vegetables, be sure to increase the sauce ingredients by 25 to 50%, otherwise your dish be drier and less tasty.

Thankyou for your recipe and taking the time to print it

 

[Veggiepatch]

Sooo delicious with beef replacing lamb. (I don’t eat lamb.)

I cooked it for you last week using extra lean beef!

 

[Victoria56]

Looks great must try it .Do you mean cornflour when you mentioned cornstarch! Heard peanut oil enhances the flavour ,Just saying don't want to offend some don't like peanuts

Yep, cornflour.

 

[Victoria56]

Yumm. Definitely making Little tip I use all the time courtesy of chinese recipes is a tsp of bicarb soda in with the meat too and let it sit for about 15-30 min if you can 10 minutes is OK> Really keeps the meat tender. I do it all the time with chicken and pork for stir fries.

 

[Penny4]

VEGGIE'S MONGOLIAN LAMB

LAMB AND MARINADE:

• Min. 350g boneless lamb meat (fillet or steak, trimmed of any fat , thinly sliced 2 - 3 mm, 10 - 20 mm long)
• 1/2 tsp baking soda
• 1 tsp cornflour
• 1 tbsp Ayam Brand light soy sauce (dark soy sauce will do)
• 1 tbsp Double Phoenix Chinese cooking wine

SAUCE:

• 1 tsp cornflour
• 2 tsp Ayam Brand dark soy sauce
• 1 tsp Ayam Brand light soy sauce (or 3 tsp of either soy sauce)
• 1 1/2 tsp Conimex Sambal Oelak or other chilli paste
• 3 tbsp Ayam Brand hoisin sauce
• 2 tbsp Double Phoenix Chinese cooking wine
• 1/4 tsp Masterfoods Chinese five spice powder
• 190 mL water
• 1 tsp sesame oil

STIR FRY:

• 3 tbsp vegetable oil
• 1 green capsicum, sliced 5 mm wide and 20 – 30 mm long (optional)
• 150 g sliced button mushrooms (optional)
• 1 large onion , cut into half rings
• 2 cloves garlic , finely chopped or crushed
• 4 green shallots , cut into 10 mm lengths

TENDERISE LAMB:

Combine lamb and marinade ingredients, mix very well. Cover and refrigerate to marinate

and tenderise the lamb.

Marinate 2 hours or overnight (for best results), turning regularly.

COOKING:

Sauce: Mix cornflour with the soy sauces, then mix in the remaining sauce ingredients.

Cook onion: Heat oil over high heat in a wok or heavy based skillet. Add onions, and stir fry for 30 seconds until starting to colour. Add garlic and toss through quickly.

Cook Lamb: Add lamb and cook for 3 minutes until most of it changes from red to brown, and some pieces start getting nice golden brown surfaces.

Add Sauce: Add green onions and optional vegetables, stir for 30 seconds (meat should all now be brown), then add Sauce. Stir and let simmer for 1 - 2 minutes until thickened.

Serve with rice, Hokkein Noodles or Ayam Brand raw plain noodles (they come in cakes). If you use instant noodles, DO NOT include the flavour sachet!

This meal will give four small portions.

NOTES:

You may add or omit ingredients to your personal choice such beef or chicken instead of lamb (other than lamb, I’ve only done it with diced chicken thigh fillet).

You may substitute Ayam Brand for any quality Oriental sauces. I have used Ayam products for over 40 years without any problems.

I have included capsicum and mushrooms only as they are my favourite vegetables for Oriental cooking. You can include julienned carrots, snow peas or whatever you desire.

If you add optional extra vegetables, be sure to increase the sauce ingredients by 25 to 50%, otherwise your dish be drier and less tasty.

Thanks.

 

[Babybird]

Yumm. Definitely making Little tip I use all the time courtesy of chinese recipes is a tsp of bicarb soda in with the meat too and let it sit for about 15-30 min if you can 10 minutes is OK> Really keeps the meat tender. I do it all the time with chicken and pork for stir fries.

Thanks for the tip

 

[CliffE]

A tablespoon of brown/raw sugar also enhances flavours.

 

[Veggiepatch]

A tablespoon of brown/raw sugar also enhances flavours.

Chinese cooking wine is the special ingredient. I use the Double Phoenix Red Label which costs less than $3.00 for 640 mL.

 

[Babybird]

Thankyou for your recipe and taking the time to prin

A tablespoon of brown/raw sugar also enhances flavours.

Thanks for the tip