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Mongolian beef in soy sauce, served with spring onions
Asian inspired Mongolian beef with spring onions and steamed rice

Mongolian beef

Author: Flavelo
Recipes Main Courses
Contrary to its name, this is more of a Chinese-American classic, but that doesn't detract from its value. The essence is the technique: 'velveting' the meat, i.e. coating with cornflour. This protects the meat from drying out in the hot wok, and thickens the sticky, sweet-salty sauce which is the trademark of the dish.
🕒 Prep Time 20 mins
🍳 Cook Time 20 mins
⌛ Total Time 40 mins
🍽️ Servings 4 servings
🔥 Calories 650 kcal
🌍 Cuisine Asian

Ingredients

Equipment Needed

  • Wok or frying pan
  • Mixing bowl

Allergen Information

⚠️ Soya
⚠️ Cereals containing gluten (if soy sauce contains wheat)

Instructions

1 ✓

Cut the meat into thin slices perpendicular to the grain. Toss in the cornflour to coat evenly.

Tip: The cornflour layer protects the meat from drying out, and later thickens the sauce.
2 ✓

Heat oil in the wok until smoking. Fry the meat in batches (don't overcrowding!) until crispy, then remove.

Tip: If you put it all in at once, the oil cools down and the meat will steam, not fry (Maillard reaction fails).
3 ✓

In the same pan, sauté the onion, garlic and ginger.

Tip: Only fry until fragrant, burnt garlic is bitter.
4 ✓

Add the soy sauce, water and sugar. Boil until it starts to thicken.

Tip: Caramelising sugar gives the sauce its shine and stickiness.
5 ✓

Throw the meat back in, toss to coat in sauce. Sprinkle with spring onions and serve.

Tip: The cornflour coated meat absorbs the sauce and thickens it immediately.

Recipe FAQ

Why is the meat chewy?
You cut the slices in the wrong direction. Always cut perpendicular to the grain to shorten the muscle fibres.

Ingredients

  • 500 g Beef (Sirloin or Rump)
  • 4 tbsp Soy sauce
  • 2 tbsp Brown sugar
  • 3 cloves Garlic (crushed)
  • 1 tsp Ginger (grated)
  • 2 tbsp Cornflour
  • 3 tbsp Oil
  • 1 pc Onion
  • 2 stalks Spring onions
  • 100 ml Water