This dark, sticky and luscious stir fry is super easy to make and also super quick. It actually takes longer to cook the rice than anything else in this dish. The beef strips are marinated in baking soda, baking powder, soy sauce and sherry (or Chinese Shaoxing wine), making them surprisingly tender after stir frying them for only 2 minutes in a hot wok.
I served it with steamed broccolini, but other vegetables will work as well. For example, just after adding the onions, garlic an chili to the hot wok, you can also add sugar snaps or red peppers. Or just steam the sugar snaps.
Mongolian Beef with Steamed Broccolini
- Main ingredients
- 300 - 400 g flank steak
- 2 tbsp vegetable oil
- 1 onion, cut into wedges
- 4cm piece ginger, finely chopped
- 2 garlic cloves, sliced
- 2-3 dried red chillies, roughly chopped (seeds removed if you don't like it too spicy)
- 1 tbsp cornstarch mixed with 1 tbsp water
- 4 spring onions cut into batons
- 200-300 g broccolini
- 1 tbsp soy sauce
- 1 tbsp Chinese Shaoxing wine
- ½ tsp baking soda
- 3 tsp cornstarch
- Stir-fry sauce:
- ¼ cup soy sauce
- ¼ cup chicken stock
- 3 tbsp brown sugar
- 2 tbsp Chinese Shaoxing wine or dry sherry
Prep (prepping ingredients 5 minutes, rice 15 minutes)
Start with cooking your rice, see notes.
Slice the flank steak into thin strips, cutting against the grain.
Combine the ingredients for the marinade and add the steak, mix well. Set aside.
Combine the ingredients for the stir-fry sauce. Set aside.
Combine 1 tbsp cornstarch with 1 tbsp water. Set aside.
Get your steamer hot and ready or a pan with salted boiling water, the broccolini will take ± 3 minutes to steam or cook.
Stir-frying (5-6 minutes)
Heat the oil in a wok or frying pan over high heat.
Add the beef and cook, stir-frying, for about 2 minutes or until just cooked.
Transfer the beef to a large tray or plate so the pieces don't cover each other.
To the same pan add a drop of oil and add in the onion, garlic and chillies. Stir-fry for about a minute.
This is a good time to add your broccolini to the steamer or boiling water. It takes ± 3 minutes.
Add the stir-fry sauce. Allow to simmer for half a minute.
Add the corn flour mixture and simmer until thickened.
Add the beef back into the sauce along with the spring onion and toss until well combined.
Serve straight away with the steamed broccolini and rice.
Per person I add 1/2 a cup of basmati rice to a pan, add some salt and cover with boiling water from the kettle. The water should come to ±2 cm above the rice. Put the lid on, bring back to the boil, turn heat down. Cook for 8 minutes. Drain in a colander and return to the pan, let steam with lid on for minimum of 8 minutes. It stays warm for quite a while, so I always like to start with putting on the rice before moving on to the curry.