Mongolian Beef and Snow Pea Stir Fry
I have tried a few mongolian beef recipes, but this has been my families absolute favourite. It's quick and easy to make and is absolutely delicious.
I used snow peas as we had them growing in the garden, but it would be just as nice with broccoli, I head of broccoli, cut up into small florets, is what is needed.
Sometimes when you fry the beef in batches, the cornflour in the marinade can burn in your wok, after the second batch, just wipe down the wok if needed and continue with the recipe.
This is simple and delicious, after a little preparation, this meal comes together quickly for a perfect mid week meal. My family loves this, hope yours does to.
I used snow peas as we had them growing in the garden, but it would be just as nice with broccoli, I head of broccoli, cut up into small florets, is what is needed.
Sometimes when you fry the beef in batches, the cornflour in the marinade can burn in your wok, after the second batch, just wipe down the wok if needed and continue with the recipe.
This is simple and delicious, after a little preparation, this meal comes together quickly for a perfect mid week meal. My family loves this, hope yours does to.
Recipe
Recipe adapted from cafedelites.com/
Serves 4-5
1kg beef rump steak, thinly sliced
2 tablespoons water
1 tablespoon soy sauce
1 tablespoon Shaoxing (Chinese) wine
2 tablespoons cornflour
Sauce:
1/2 cup low sodium soy sauce
2/3 cup water
1/3 cup brown sugar
2 tablespoons hoisin sauce
1 tablespoon oyster sauce
3/4 tablespoon ground white pepper (or 1-2 teaspoons red chilli powder)
Stir Fry:
1/4 cup oil
1 teaspoon sesame oil
8 cloves garlic, minced
1/2 tablespoon minced ginger
200g snow peas
4 green onions, thinly sliced
1 tablespoon cornflour mixed with 2 tablespoons water
To serve:
Extra sliced, green onions
Fresh coriander leaves
Rice
Serves 4-5
1kg beef rump steak, thinly sliced
2 tablespoons water
1 tablespoon soy sauce
1 tablespoon Shaoxing (Chinese) wine
2 tablespoons cornflour
Sauce:
1/2 cup low sodium soy sauce
2/3 cup water
1/3 cup brown sugar
2 tablespoons hoisin sauce
1 tablespoon oyster sauce
3/4 tablespoon ground white pepper (or 1-2 teaspoons red chilli powder)
Stir Fry:
1/4 cup oil
1 teaspoon sesame oil
8 cloves garlic, minced
1/2 tablespoon minced ginger
200g snow peas
4 green onions, thinly sliced
1 tablespoon cornflour mixed with 2 tablespoons water
To serve:
Extra sliced, green onions
Fresh coriander leaves
Rice
Whisk marinade ingredients together until well combined. Marinate the beef slices for 30 minutes to an hour. Do not refrigerate the meat during this time, as you don't want the meat fridge cold when frying, as it will stew rather than fry. Just leave it on the bench while you prepare the rest of your meal.
While beef is marinating, whisk together the sauce ingredients until well combined. Set aside while you prepare the stir fry ingredients.
Heat up a wok over medium-high heat with the 1/2 of the oil. When oil is hot, stir-fry the marinated beef in batches of four (don't crowd the wok) until they are just crisp on the edges, about 2 minutes. Remove the meat, leaving as much oil in the wok, and set aside. Continue with remaining batches and add more oil, when needed.
Heat up the sesame oil in the wok with any remaining oil, and stir-fry the garlic and ginger until fragrant. Add the snow peas and stir fry until they are vibrant in colour and just tender.
Add the beef back into the wok with the prepared sauce. Simmer in the sauce until the beef slices are cooked through (about 2 minutes); add the cornflour mixture and the sliced green onions. Cook for a further minute or until the sauce thickens.
Garnish with extra green onion slices and fresh coriander leaves and serve immediately over rice.
While beef is marinating, whisk together the sauce ingredients until well combined. Set aside while you prepare the stir fry ingredients.
Heat up a wok over medium-high heat with the 1/2 of the oil. When oil is hot, stir-fry the marinated beef in batches of four (don't crowd the wok) until they are just crisp on the edges, about 2 minutes. Remove the meat, leaving as much oil in the wok, and set aside. Continue with remaining batches and add more oil, when needed.
Heat up the sesame oil in the wok with any remaining oil, and stir-fry the garlic and ginger until fragrant. Add the snow peas and stir fry until they are vibrant in colour and just tender.
Add the beef back into the wok with the prepared sauce. Simmer in the sauce until the beef slices are cooked through (about 2 minutes); add the cornflour mixture and the sliced green onions. Cook for a further minute or until the sauce thickens.
Garnish with extra green onion slices and fresh coriander leaves and serve immediately over rice.
Enjoy!
