Who needs takeout when you can make this delicious Mongolian Beef recipe in under 30 minutes. Juicy beef with a mouth watering sweet & sour sauce that the whole family will love.
Here is what you'll need:
Ingredients: serves 4
500g/1lbs Beef strips
3 red bell peppers/capsicums
3 spring onion, scallions
1/2 cup corn flour
pinch of salt and pepper
4 cups cooked rice
1/2 cup water
1/2 cup soy sauce
1 teaspoon garlic
1 teaspoon ginger
1 teaspoon chilli sauce
1/2 cup brown sugar
So lets start with the beef, you can use a number of different cuts like stew tips, New York strip steaks but make sure you cut off the excess fat. You can buy these beef strips already cut by your butcher which makes this even easier for you to do. Now to get the crispy but tender beef texture I’m going to coat 500g or 1 pound of beef strips in half a cup of corn flour - now not only will this give you a nice crust on the beef but it also thickens the sauce as you’ll see later on. Now into the corn flour I’m seasoning with a pinch of salt and pepper. Shake the bowl to combine and then pop the flour into a zip log bag with the beef strips, placing them in the zip log bag makes the process less messy and coats the beef strips more evenly. Once coated just leave the beef strips aside.
Now into a really hot non stick pan or wok, add in 2 tablespoons of vegetable oil then place in 3 red bell peppers or capsicum chopped into chunky slices - now when I mean a hot pan I mean smoking hot because you want to blister the peppers, mix them around continually for 4-5 minutes until you start to see some char marks on the skins, you dont want to let them go mushy and soft - you still want some texture. When you’re down just place them into a bowl and leave aside.
Next were going to do the same with 2 onions that I sliced thickly into rings and cut in half. Don’t worry about adding more oil in as there should still be enough left over from the peppers. And just like the peppers you want to get some decent colour on them with some char but not leave them to go soft and mushy. Cook them for several minutes mixing them around and again leave in a bowl on the side.
Now lets stir fry the beef strips, place in 1 tablespoon of vegetable oil into the hot pan. Now it’s very important you fry the beef in stages and what I mean by that is don’t put the whole amount of beef in at the same time, stir fry the beef strips in small batches. If you dont then the beef is going to stew and get tough, if you fry them in stages then it will crisp up and keep the beef tender. Each batch should take around 3 minutes and with the amount I’m using in this recipe it takes 3 batches. Once the beef is cooked, leave aside to rest with the peppers and onions.
Into the same pan lower the heat to medium and lets make the sauce - firstly add in 1/2 cup of water, followed by 1/2 cup soy sauce. No add 1/2 cup brown sugar along with 1 teaspoon of minced ginger and 1 teaspoon of minced garlic. Give this a quick stir and mix those flavours around. Now for some heat add in 1 teaspoon chilli sauce, if you want to tone the heat down a bit then go for it, its up to your pallet. Mix well, turn the heat up to high and bring the sauce to a boil and reduce it by half which will take around 3-5 minutes.
Now add back in the beef strips and get them coated in that wonderful sauce, followed by the peppers and onions. Get everything mixed together well and right at the last minutes add in some sliced scallions or spring onions and stir them around for 30 seconds just to warm through. Then its ready to serve, I serve it with some rice - you can of course have it by itself or with some noodles it’s totally up to you but I love the rice soaking up all that wonderful sauce.