Monday, February 27, 2012

Mongolian Beef

Mongolian Beef

500 grams stir-fry beef
1/4 cup cornflour (cornstarch)
1-2 tablespoons oil
1/2 teaspoon ground ginger
1 1/2 tablespoons crushed garlic (about 6 large cloves)
1/2 teaspoon crushed chili
1 onion
2 carrots
2 red peppers
1/4 cup soy sauce
1/4 cup brown sugar
1 cup cold water and another 2 tablespoons cornflour

Toss the beef in the cornflour, and set this aside. Keep the leftover cornflour.

Dice or slice the vegetables, and set these aside too.

Heat the oil in a large frying pan or wok. Add the ginger, garlic, chili and onion and cook lightly for a few minutes, until the onion is cooked. Then add the beef and stirfry this until it is well browned on all sides.

Add the vegetables and stirfry for a few minutes. Add the soy sauce and sugar and keep on stirring.

Take the leftover and extra cornflour, add it to the cold water and mix it well, so that there are no lumps. Add this to the stirfry, turn the heat down, and keep on stirring until it is thick. As soon as it looks done according to your own liking, remove it from the heat and serve.

3 comments:

  1. That seems sort of like teriyaki sauce, a sweeter version. Sounds very delicious. I doubt you'll find this in Mongolia, they don't even have Mongolian BBQ there, the way we know it!

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  2. Yes, I know, it does seem like an odd recipe to be attributed to Mongolia? It's been going around the blog hops a lot lately though and looked so delicious so I jumped on the bandwagon. Thanks for your comment!

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  3. Sounds delicious. I really love stir fry! Thanks so much for linking up this week to Things That Make You Say Mmmmm!

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