Prep 10 mins
Cook 5 mins
Great Asian dish. It's my favorite and tastes just like the Chinese restaurants! Worth the time and effort!
Mongolian filet of beef
- 500 g beef (or a combination) or 500 g lamb (or a combination) or 500 g pork (or a combination) or 500 g chicken meat, sliced and flattened (or a combination)
- 1 leek (roughly chopped)
- 1 Spanish onion (roughly chopped)
- 2 shallots (roughly chopped)
- 1 cup water
- 2 tablespoons hoisin sauce
- 2 tablespoons ground bean sauce
- 1 tablespoon chili bean sauce
- 1 tablespoon tomato paste
- 2 tablespoons dark soy sauce
- 4 tablespoons white sugar
- 1 1⁄2 tablespoons chicken bouillon powder
- 3 tablespoons corn oil
- 1 tablespoon chili oil
- 1 tablespoon minced garlic
- 2 tablespoons clear chinese rice wine
- 1 tablespoon potato starch (set aside until required)
- 1⁄2 cup water
- 2 teaspoons white sugar
- 2 teaspoons chicken bouillon powder
- 1 tablespoon potato starch
- 1 tablespoon corn oil (leave until required)
- Place sliced beef and marinade ingredients (PART E except corn oil) into a bowl and stir for about 2 minutes until combined. Marinate for 2 hours.
- Combine seasoning ingredients (PART B) in a bowl and set aside.
- When beef marinating is complete, add the corn oil and stir through. Bring 1 litre of water to the boil and add the beef. Stir for 30 seconds then remove from heat and strain immediately. Set aside until required.
- Heat the wok. Add 2 of the tablespoons of corn oil, then add the minced garlic and cook until lightly browned. Add the leek and onion. Add the rice wine by pouring it around the wall of the wok.
- Add the prepared seasoning and the chili oil, stir and bring to the boil. Add the beef and chopped shallots and bring back to the boil.
- Add the reserved potato starch mixed with a little water, add this a little at a time then add the last tablespoon of corn oil. Stir through and serve.