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Ingredients :

Beef marinade:

  • 500 gm (1 lb) steak sliced in 6 mm (1/4 in) slices
  • 2 tsp peanut oil
  • 1 Tbsp rice wine
  • 1/2 tsp salt
  • 1 tsp black pepper
  • Additional marinade ingredients:
  • 1 egg beaten
  • 1 Tbsp flour


Mongolian Sauce:

  • 90 ml (6 Tbsp)soy sauce
  • 30 ml (2   Tbsp)  sugar
  • 22 ml (1.5 Tbsp)  sesame oil
  • 30 ml (2   Tbsp)  rice wine
  • 10 ml (2   tsp)   rice vinegar
  • 15 ml (1 Tbsp)  bean sauce        
  • 15 ml (1 Tbsp)  dried chili pepper, crushed
  • 5  clove  garlic, minced
  • 4 to 6 dried chili
  • 12 large green onions, cut into 2.5 cm (1-in) lengths
  • 1 large yellow or white onion (optional)
  • 1 Tbsp  cornstarch mixed with 2 Tbsp water
  • 30-60 ml (1/8-1/4 cup)   peanut oil
 
Method:

  1. Mix beef with meat marinade (except the egg and flour) set aside.
  2. Combine Mongolian sauce ingredients separately (set aside for an hour before using).
  3. Heat wok and add oil. When wok is hot add the dried chillie. Stir constantly for 30 seconds.
  4. Beat the egg and mix with the flour into a mixture and add to the steak and marinade .  Add this mixture to the wok.
  5. Stir fry constantly until the steak is cooked, then pour in Mongolian sauce mixture and let it reduce for 2 minutes over high heat, still mixing.
  6. To thicken the sauce add the cornstarch/water mixture and cook until the sauce is of the right consistency. Optionally add the yellow or white onion, cook a minute longer. Add green onions and cook for two minutes longer.
  7. Serve with rice, or over fried egg noodles.