Spicy Mongolian Beef

Name: Spicy Mongolian Beef
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 2 serving(s)
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 cup vegetable stock or 1/3 cup water

5

Submitted by Chef #302958

"This recipe is nice and spicy. The version below has an average amount of chili in it, but if you are like us and love a bit of heat you can add another couple of spoons of Sambal Oelek. Better yet, go crazy with some Sriracha sauce or some fresh chilies. This recipe is adapted from an Australian Women's Weekly cookbook. UPDATE: Changed the cut of meat after the first review to make it more relevant to North America."

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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RECIPE MADE WITH LOVE BY

@oloschiavo

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@oloschiavo

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review by Jennifer B.

11/14/2013

Awesome recipe! This was easy to make and it tasted great! I am definitely saving this recipe to make again! I did not use the black bean sauce and i used regular soy not dark and still it was excellent.
review by Mustang Sally 54269

8/5/2009

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.
review by happyhelen67

11/10/2008

This was lovely. . . . . . Sambal oelek was replaced with 2 red chillies. Quick and easy recipe with ooooodles of taste.
photo by Heydarl

8/5/2007
review by Heydarl

8/5/2007

Wow, there aren't enough stars for this recipe. DH loved this so much he said I'd outdone the chinese restaurants! I followed the directions exactly & it was wonderful. Will make this again regularly. Thanks for sharing this recipe.