Name: Mongolian beef stir-fry
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 500 gram beef mince; 1 tablespoon light soy sauce; 1 tablespoon cornflour; 1 tablespoon grated ginger; 2 clove large garlic, crushed; 1/4 cup (60ml) rice wine or dry sherry; 1 teaspoon sesame oil; 1 tablespoon peanut oil; 2 tablespoon hoisin sauce; 1 tablespoon oyster sauce; 1/2 wombok (chinese cabbage), finely shredded; 1 carrot, cut into thick matchsticks; 1/2 red capsicum, cut into strips; 6 green onions (shallots), finely shredded; steamed rice, to serve

Mongolian beef stir-fry

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Serves 4

Prep

15M

Cook

10M

Total

25M

Ingredients

500 gram beef mince

1 tablespoon light soy sauce

1 tablespoon cornflour

1 tablespoon grated ginger

2 clove large garlic, crushed

1/4 cup (60ml) rice wine or dry sherry

1 teaspoon sesame oil

1 tablespoon peanut oil

2 tablespoon hoisin sauce

1 tablespoon oyster sauce

1/2 wombok (chinese cabbage), finely shredded

1 carrot, cut into thick matchsticks

1/2 red capsicum, cut into strips

6 green onions (shallots), finely shredded

steamed rice, to serve

Method

1.In a large bowl, combine mince with soy sauce, cornflour, ginger, garlic, half of rice wine and half of sesame oil. Mix well and set aside.

2.Heat peanut oil in a wok on high. Stir-fry mince mixture for 2 minutes, in batches, breaking up lumps with a wooden spoon, until mixture is no longer pink. Return all mince to wok with remaining rice wine and sesame oil, hoisin and oyster sauces, and stir-fry for another 30 seconds to heat through.

3.Add wombok, carrot and capsicum and stir-fry for another minute. Stir through half of green onion and remove from heat. Serve with rice and remaining onion.

If wombok is not available, use 1/3 of a regular cabbage instead.
Note

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