If you are in a mood for a light yet flavourful recipe, we’ve got you covered. This week You! collaborates with Chef Ming Hui of Lotus Court Restaurant, Movenpick, who shares his delicious recipe of Mongolian Beef...
recipe
Ingredients
Flank steak 8 ounces (225g)
Oil 1 tsp
Light Soya Sauce 1 tsp& 1/4 cup
Cornstarch (plus 1/4 cup, divided) 1 tbsp
Vegetable oil (for frying the beef) 1/3 cup
Ginger (minced) 1/2 tsp
Dried red chilli peppers (optional) 5
Garlic cloves (chopped) 2
Water (or low sodium chicken stock) 1/4 cup
Brown sugar 2 tbsp
Cornstarch (mixed with 1 tbsp water) 1 tbsp
Scallions (cut into 1-inch long slices on the diagonal) 2
Method
Combine the beef (sliced against the grain into 1/4-inch thick slices) with 1 tsp oil, 1 tsp soy sauce, and 1 tbsp cornstarch and let it sit and marinate for an hour. The beef should still be quite moist after it has marinated. If it looks too dry, add a tbsp of water to it.
Next, dredge the marinated beef slices in the remaining 1/4 cup of cornstarch until lightly coated. These steps ensure that the Mongolian Beef is tasty and crispy!
Heat 1/3 cup vegetable oil in the wok over high heat. Just before the oil starts to smoke, spread the flank steak pieces evenly in the wok, and let sear for 1 min (depending upon the heat of your wok). Turnover and let the other side sear for another 30 secs. Remove to a sheet pan; tilt it slightly to let the oil drain to one side (lean it on a cookbook or cutting board). The beef should be seared with a crusty coating.
Drain the oil from the wok, leaving 1 tbsp behind, and turn the heat to medium-high. Add the ginger and dried chilli peppers, if using. After about 15 secs, add the chopped garlic. Stir for another 10 secs and add the 1/4 cup low sodium soy sauce and chicken stock (or water).
Bring the sauce to a simmer, add the brown sugar, and stir until dissolved.
Let the sauce simmer for about 2 mins and slowly stir in the cornstarch slurry mixture - until the sauce coats the back of a spoon.
Add the beef and scallions and toss everything together for another 30 secs. There should be almost no liquid, as the sauce should be clinging to the beef. If you still have sauce, increase the heat slightly and stir until thickened.
