Spicy Mongolian Beef

- Ready In:
- 45mins
- Serves:
- Units:
Nutrition Information
5
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ingredients
- 1⁄2 tablespoon cornstarch
- 1 tablespoon rice vinegar
- 1⁄2 cup dark soy sauce
- 1 tablespoon black bean sauce
- 1 tablespoon sesame oil
- 2 teaspoons sambal oelek
- 500 g flank steaks, finely sliced
- 1 teaspoon five-spice powder
- 1 teaspoon sugar
- 2 garlic cloves, minced
- 1 egg, lightly beaten
- 1 medium brown onion, finely chopped
- 1 head broccoli, cut into florets
- 1 medium carrot, finely chopped
- 1 red bell pepper, finely chopped
- 10 snow peas, chopped in half
- 1⁄3 1/3 cup vegetable stock or 1/3 cup water
directions
- Combine cornstarch with vinegar and half of the sauces.
- Marinate beef in bowl with five spice, sugar, garlic, egg and sauce mixture for an hour (or as long as you've got).
- Heat half the oil in a wok. Stir-fry beef in batches, leaving the excess marinade in the bowl. Set cooked beef aside.
- Heat remaining oil in wok and stir-fry onion until soft. Add carrot and bell pepper and cook for a further minute, leaving the vegetables crispy.
- Return beef to wok with broccoli and snow peas. Add the saved marinade, the rest of the sauces and the stock. Cook, stirring often, until sauce biols and thickens slightly.
- Serve with your favourite type of rice or noodles.
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@oloschiavo
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@oloschiavo
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Fabulous recipe with great flavours! We don't like our dishes really hot so I cut back the sambal oelek to 1 1/2 tsp to be safe. It was very tasty & we agreed we could have handled it abit hotter. Increased the snow peas & used tenderloin for the flank, the rest we did as written. I can see making this recipe often, thank for sharing.
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