Tender-yet-crispy slices of rump steak in a rich Asian-style sauce, this Mongolian beef recipe is a fantastic stir-fry.
There’s no chilli-heat, so it’s mild enough for the kids to enjoy too. I like to sprinkle a pinch of chilli flakes on top of mine right at the end.
As much as it is important to get your 5 plus a day, the beautiful steak and sweet-salty sauce in this stir fry just needs to be enjoyed in its own right.
Add some stir-fried veg on the side, but that Mongolian sauce is all saved for the steak.
Ingredients
▢5 tbsp vegetable oil
▢1 ½ tbsp cornflour (cornstarch)
▢pinch salt and black pepper
▢400 g (14 oz) Rump steak sliced into thin strips
▢1 tbsp minced ginger
▢3 cloves garlic peeled and minced
▢120 ml (1/2 cup) dark soy sauce (don't use light – it tastes too salty)
▢¼ tsp black pepper
▢6 packed tbsp light brown muscavado sugar
▢90 ml (1/3 cup) water
▢8 spring onions scallions, sliced
To Serve:
▢boiled rice
▢or egg fried rice
Instructions
Heat the oil in a wok or large frying pan until very hot.
Mix the cornflour with a good pinch of salt and pepper and toss the steak strips in the cornflour.
Cook the steak strips in the oil (turning occasionally) until very dark and crispy.
Use a slotted spoon to remove the beef from the pan. Place it on a plate with some kitchen roll on to drain off excess fat.
Pour out all but 1 tbsp of oil from the pan, turn the heat down to medium and allow the oil to cool a little. Add the ginger and garlic to the pan and cook for 1 minute – stirring often to avoid burning the garlic.
Add in the soy sauce, pepper, sugar, and water into the wok.
Give it a good mix and turn up the heat and bring to the boil. Simmer for 2-3 minutes.
Then add the crispy beef back to the wok and cook for a further 2 minutes.
Then turn off the heat and stir in the spring onions (scallions).
Serve over boiled rice.
This stir fry tastes best when made right before serving as that’s when the beef will be most tender.