Mongolian Beef and stir fried vegetables

This is a variation of a BBC Good Food recipe.
 



Ingredients

 

 

The Beef - Marinade

 

Flank Steak - about 500g cut into thin strips across the grain.

 

Cornstarch - 1 tablespoon.

 

Egg white - one

 

Sesame oil - 1 teaspoon.

 

Salt - a pinch.

 

 

The Beef - Sauce

 

Garlic - 4 or 5 cloves, roughly chopped.

 

Ginger - about an inch, grated.

 

Hoisin sauce - 3 tablespoons.

 

Dark Soy sauce - 1 tablespoon.

 

Rice wine vinegar - 2 teaspoons.

 

Chinese five-spice - a half to one teaspoon.

 

Chilli powder - up to half a teaspoon.

 

Dark brown sugar - about one and a half tablespoons.

 

Water - a couple of tablespoons as needed.

 

 

The Beef - Vegetables

 

Spring onions - one pack split and cut into batons.

 

Water chestnuts - one tin, drained.

 

Oil - about a cup for the beef.

 

 

The stir fry vegetables

 

Beansprouts - one pack

 

Carrot - one large cut into matchstick sized batons.

 

Chilli - one, finely chopped.

 

Spring onions - one pack; the white part finely chopped, the green stems cut onto batons

 

Ginger - a couple of inches cut onto matchstick sized batons.

 

Garlic - 4 or 5 cloves roughly chopped.

 

Chinese five-spice - one generous teaspoon.

 

Dark Soy sauce - one tablespoon.

 

Sesame oil - one teaspoon.

 

 

The Process 



Mix in the marinade ingredients with the beef and leave in the fridge for at least thirty minutes.

The ingredients for the sauce ready to go. The hard work is in the preparation.

With hindsight I think I would have cut them to about half the size.

The vegetables prepped and ready. I changed my mind after taking the photos and added the water chestnuts to the beef. The dish to the left has the garlic, ginger, chilli and white parts of the spring onions.

To start the process, heat some oil and stir fry the marinated beef.

Once cooked, remove the beef and fry the spring onions in the same pan.

The beef has been set to one side to rest. It should still have some pinkness to it.

Take out the cooked spring onions and add the sauce ingredients minus the sugar. Once the garlic and ginger is cooked - a couple of minutes should do it - add the sugar and stir to melt.

At this point start off the vegetable stir fry. Add the garlic, ginger, chilli and white parts of the spring onions to a wok with hot oil. Stir and add the Soy sauce, then the five spice. Cook for a few minutes and add the Sesame oil.

Add the green spring onions batons and carrot to the vegetable wok and stir. It's at this point that you'll probably need to add water to the beef sauce.

Add the bean sprouts to the vegetables and stir until nearly ready. Then add the beef and spring onions to the beef sauce, basically to heat through.

Goes well with either rice or noodles.

The whole cooking process should take ten to fifteen minutes. The preparation a lot longer.