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Tuesday, August 31, 2010

Mongolian Beef Recipe

I love Mongolian lamb that you get at good chinese restaurants and if you prefer lamb then you can substitute that for beef.
I have used beef in this recipe as some people don't like the mild taste of lamb. Either way, you will find that this is a really easy recipe and very tasty.


2 teaspoons peanut oil
2 - 3 cloves of fresh minced garlic (can used bottled)
1/2 teaspoon finely chopped ginger (can used bottled)
1/3 cup soy sauce (can use salt reduced or light)
1/2 cup water
3/4 cup brown sugar ( I use dark)

To make sauce, place the oil in a med size saucepan and set over mod heat. Lower heat slightly if needed as you don't want oil too hot. Add the garlic and ginger to pan and then quickly add sauce and water to pan so as the garlic doesn't burn. Dissolve the sugar in the sauce then increase heat until sauce boils. Gently boil until sauce thickens which should be approx 2 - 3 minutes. Remove from stove.

500g rump steak
1/4 cup peanut oil
1/4 cup cornflour
1 large green onion (either shallots or spring onions)

Using a very sharp knife, slice the rump steak against the grain in about 1/4 inch (6mm) thick slices. It is easier if you tilt your knife on a 45 degree angle.
Dip the meat into the cornflour and rest for a few minutes before cooking.
Heat the oil in a large frypan or wok until it just begins to smoke. Add the meat to the oil and cook for about 2 minutes or until it just begins to brown at the edges. Make sure you stir the meat around so it cooks evenly. After another couple of minutes remove meat and set on paper towels to drain off excess oil.
Place pan back over heat and return the meat to the pan. Add the sauce and gently simmer for 1 minute.Add the onion to pan and continue cooking for 1 - 2 minutes until satisfied it is well combined.
Serve with jasmine rice and some stir fry vegetables.