Mongolian Beef
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Mongolian Beef
Recipe by Louis Tikaram
Serves – 4
Prep Time – 30 mins
Cook Time – 10 mins
Ingredients
500g beef tenderloin, thinly sliced
2 tbsp cooking oil
2 cloves garlic, chopped
1 knob ginger, peeled and julienned
2 stalks green onion, cut into 3cm lengths
Marinade
1 tsp corn starch
1 tbsp water
1 tsp Shaoxing wine
Mongolian Beef Sauce
2 tsp Ayam oyster sauce
1 tbsp Ayam soy sauce
½ tsp Ayam dark soy sauce
3 dashes ground white pepper
¼ tsp Ayam sesame oil
1 tbsp sugar, or to taste
1 tsp Coles salt
Method
Marinate the beef in water, corn starch and Shaoxing wine. Set aside to marinate for 30 minutes.
Prepare the Mongolian Beef Sauce by mixing the oyster sauce, soy sauce, dark soy sauce, white pepper, sesame oil, sugar, and salt in a bowl. Set aside.
Light the wok and add 1 tablespoon of cooking oil. Add the marinated beef and lay it out in the wok. Stir-fry until it is half-cooked, then take the beef out and set aside.
Add the remaining tablespoon of oil to the wok. Stir-fry the garlic, ginger, and green onions until fragrant.
Return the beef to the wok, then add the sauce. Stir to combine and continue cooking until the beef is cooked through.
Serve immediately with steamed rice. Enjoy!
