Another stir fry to set your chopsticks to, and this one is going to smash your PB in the speed stakes! Mongolian beef is sweet and savoury, strips of meltingly marinated steak, fried in a flash with zappy spring onions, ginger and garlic. So quick! So easy! The only tricky part is tracking down the yak. I’m just kidding! There’s no yak. (Sorry if you’re disappointed.)
Stir fries are irresistible to busy moms. Not only are they colourful and delicious, but they also shoehorn in fresh vegetables and can be on the table quicker than you can say “teriyaki chicken”.
Beef can be a bit tricky for baby teeth, so try my teriyaki chicken stir fry or speedy sesame shrimp if you have very small diners.
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Chinese beef dishes
So, funny story. Mongolian beef isn’t even Mongolian. Hence the lack of yak, I guess? It’s actually Taiwanese. It does, however, contain beef, and like many mouthwatering Chinese beef dishes it shares some similarities.
Here are a few Chinese beef recipe rules I stick to: cut the steak into strips against the grain so it is soft and chewable, but not chewy. Some, like this beef and broccoli stir fry or chow fun noodles with beef, will call for the beef to be marinated.
Then stir fry with vegetables, (beef, mushroom and snow pea is one of my family’s favourites) garlic, ginger, and spring onions in a clingy sweet and savoury, sesame laced sauce.
Beef stir fry marinade
A stir fry sauce AND a marinade? Is that really necessary? Short answer: yes. Long answer: yes, it is. The secret is in the marinade. Actually, there are a few secrets in the marinade. Let me enlighten you (if you’re not already in on it). Marinating does THREE things:
- Adds moisture, which is important when cooking over high heats.
- Tenderises, which occurs when acidic ingredients are used like citrus, vinegar, or in this case soy sauce.
- Brings the flavour!
And the flavour is a sweet and savoury sensation! The classic duality found and beloved in Asian food. To achieve this balance with it being neither too sweet nor too salty, my marinade contains easy-to-remember equal parts:
- This is an affiliate link.hoisin sauce– sweetish and tangy, a bit like a Chinese barbecue sauce!
- This is an affiliate link.soy sauce– for a lashing of salt and to tenderise, of course.
- corn starch- to seal in moisture and to give the sauce something to grip on to.
- This is an affiliate link.Shaoxing wine – to elevate from average to amazing!
I’ve marinated decent sirloin steak which is fairly tender to begin with. However, choosing a tougher, more muscular cut will require some baking soda to help the tenderising process along. Add ½ tsp to the marinade ingredients list.
You can get away with a 30-minute marinade here, there’s no need for an overnight stay in the fridge. Happy days!
Recipe tips and notes
- It can be tempting to start reading the recipe and start cooking at the same time. I beg you to read the recipe first. Especially when it comes to stir fries! Understand the process, then prepare, then cook.
- There is no time to stop and chop! Make sure all your ingredients and measured, chopped, mixed and marinated before firing up the wok. And have everything in arm’s reach for a low-stress stir fry.
- In most Chinese beef recipes, baking soda is used to tenderise the meat. I’ve used good quality sirloin steak so there’s no need. If you choose skirt or flank steak, add ½ tsp of baking soda to the marinade.
- Chinese cooking wine, or Shoaxing wine, is worth the investment. Especially if you’re an Asian food fan. FYI- keeping it in the fridge after opening it will prolong the shelf life.
- I also invest in cheat’s ginger and garlic for keeping Asian dishes quick and snappy! They are time-saving heroes and are perfect in stir fries and curries alike. You can find them in some big supermarkets as well as Asian supermarkets.
- Don’t forget, stir fries are cooked over a high heat so crank it up! This will sear the meat making it smoky and tender-centred.
Serving suggestions
Mongolian beef is traditionally served with a mountain of white rice. Most kids will be revelling in this excuse to avoid any greenery, but that won’t fly in my house. This dish is coming with a side of sautéed Chinese greens. I’m not saying it’s getting eaten, but I live in hope!
Plus, a deliciously soft, silky, melt-in-the-mouth miso roasted aubergine– but that’s just for me!
Noodles always go down well too. So, if you’ve got the wok out already, and you definitely have the time to spare, easy shrimp chow mein is packed with vegetables and done in under 30 minutes.
Storage and leftovers
The rumours are true! Chinese food does taste better the next day! Keep your leftover Mongolian beef in an airtight container in the fridge for 3-4 days. Reheat in the microwave or on the hob. Tell me I’m wrong!
More Asian recipes to try
- Shrimp Fried Rice
- 10 Minute Honey garlic Shrimp
- Miso Noodles with Tenderstem Broccoli
- Easy Dan Dan Noodles (Sichuan Flavours at Home)
- Szechuan Chicken
Mongolian Beef
Equipment
- This is an affiliate link.wok
Ingredients
- 450g / 1 lbs sirloin (rump steak in UK) cut against the grain into strips
- 1 tbsp This is an affiliate link.hoisin sauce
- 1 tbsp This is an affiliate link.soy sauce
- 1 tbsp corn starch
- 1 tbsp This is an affiliate link.Shaoxing wine optional
- 1 tbsp vegetable oil
For the stir fry sauce
- 120ml / ½ cup This is an affiliate link.chicken stock
- 1 tbsp corn starch
- 2 tbsp This is an affiliate link.Shaoxing wine
- ½ tsp white pepper
- 2 tbsp brown sugar
- 1 tbsp This is an affiliate link.hoisin sauce
For the stir fry
- 1 tbsp vegetable oil
- 1 tbsp minced garlic
- 1 tbsp grated ginger
- 4 green onions
- 1 tbsp sesame seeds
Instructions
- Cut the steak against the grain into thin strips. At the bottom of a medium bowl combine the hoisin sauce, soy sauce, cornstarch, cooking wine and vegetable oil, add the beef strips and mix to coat. Marinade for 30 minutes or for as long as it takes to prepare the rest of the ingredients if short on time.
- In a small bowl mix the sauce ingredients together and set aside till needed.
- In a large wok heat 1 tbsp of vegetable oil till screaming hot, then add the marinated steak strips and brown on both sides. Once the beef is browned add the minced garlic and ginger and stir fry for 20-30 seconds, then add the sauce and stir to coat the beef. Finally add the green onions and stir to combine, simmer briefly until the sauce thickens and reaches desired consistency. Sprinkle with sesame seeds before serving.
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