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Mongolian Beef

DO NOT miss this one... YUM!

Time
30 minutes
Serves
4
Calories
326

Ingredients

  • 400g Beef Stirfry Strips
  • 30g Cornflour
  • 1 tbsp Vegetable Oil
  • 2 Cloves Garlic, Crushed
  • 1 tbsp Ginger, grated
  • 1/2 cup Water
  • 1/3 cup Soy Sauce
  • 2 tbsp Rice Wine Vinegar
  • 1 1/2 tbsp Hoi Sin Sauce
  • 1 tbsp Brown Sugar
  • 200g Red Capsicum, sliced
  • 500g Broccoli
  • 10g Spring Onion, chopped

Method

  1. Toss beef strips in cornflour and set aside.
  2. In a small saucepan set over medium heat add half of the vegetable oil. When the oil is hot, lightly sauté the garlic for a minute, then add the ginger and cook for 30 seconds. Add the water, soy sauce, rice wine vinegar, hoi sin sauce and brown sugar. Stir for a few minutes until the sauce begins to thicken slightly. Set aside.
  3. In a non-stick pan over medium-high heat, add the remaining vegetable oil. When the oil is hot, quickly brown the beef in 2-3 batches.
  4. Add the vegetables to the pan and cook for 2 minutes before adding the cooked beef and sauce. Stir through and allow to cook for an additional 2-3 minutes.