Mongolian Beef


340g beef tenderloin (sliced into ¼-inch thick slices)

1/3 cup peanut oil

4 cloves garlic (chopped)

1-inch young ginger (chopped)

6 dried chillies (cut into pieces)

4 spring onion (sectioned)


1 tbsp light soy sauce

1 tbsp corn starch

1 tbsp peanut oil


½ cup corn starch

Seasoning sauce: (mixed well)

¼ cup light soy sauce

3 tbsp brown sugar

1 tbsp Chinese cooking wine

1 tsp extra virgin sesame oil

1 tsp concentrated chicken stock

¼ cup water


½ tbsp corn starch mixed with 1 tbsp water

Preparation Instructions:

  1. Marinate the beef slices with marinade ingredients and set aside for 1 hour.
  2. Dredge the marinated beef slices with corn starch until lightly coated.
  3. Heat up 1/3 cup of peanut oil in a non-stick skillet over high heat. Just before the oil starts to smoke, spread ½ of the beef slices evenly in the skillet, and let sear for 1 minute, turn over and let the other side sear for another 30 seconds. Remove and repeat the process for the remaining beef slices.
  4. Leave 1 tbsp of peanut oil in the skillet. Saute the chopped garlic, young ginger, dried chillies and white part of spring onion until fragrant.
  5. Add in seasoning sauce and bring to a boil.
  6. Thicker the sauce with corn starch solution.
  7. Add the beef slices and stir to combine.
  8. Add the green part of spring onion. Toss well.
  9. Dish out and serve with steamed rice.




Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.