top of page

Mongolian Beef

  • Autorenbild: Fräulein Kitty
    Fräulein Kitty
  • 26. Mai
  • 2 Min. Lesezeit

Mongolian beef with bell peppers, broccoli, and vegetables on a black plate. Served with rice.

In Kitty's kitchen, the pan sizzles, the sauce bubbles, and the Mongolian beef acts like it's the boss. But while the meat caramelizes, half the kitchen sticks, and Kitty laughs: Spicy, sweet, messy—just my thing.

Ingredients

  • 600 g beef (e.g. rump steak, rump steak), thinly sliced

  • 2 bell peppers, deseeded and cut into bite-sized pieces

  • 1 broccoli, cut into small florets

  • 2 onions, peeled and quartered

  • 2 garlic cloves, peeled and finely chopped

  • 2 spring onions, cut into 2-3 cm wide slices

  • 2-3 tbsp vegetable oil


For the marinade:

  • 1 tbsp oyster sauce

  • 1 tbsp light soy sauce

  • 2 tbsp water

  • 1 tsp baking powder

  • 1.5 tbsp cornstarch

  • 1/2 tsp ground black pepper


For the sauce:

  • 4 tbsp oyster sauce

  • 3 tbsp light soy sauce

  • 1 tbsp dark soy sauce

  • 4 tbsp Shaoxing wine

  • 2 tbsp sweet chili sauce

  • 2 tablespoons sugar

  • 200 ml water

preparation

  1. Cut the beef into thin strips and place in a bowl.

  2. Mix all ingredients for the marinade well and pour over the meat.

  3. Knead the meat vigorously with the marinade for about 3-4 minutes until it is evenly coated.

  4. Then let it rest for 30 minutes.

  5. Meanwhile, prepare the vegetables: deseed the peppers and cut them into bite-sized pieces.

  6. Cut the broccoli into small florets.

  7. Peel the onions and cut into eighths.

  8. Finely chop the garlic and slice the spring onions.

  9. For the sauce, mix all ingredients well and set aside.

  10. Heat a wok or large frying pan over high heat and add a little vegetable oil.

  11. Fry the marinated meat, stirring constantly, until lightly browned.

  12. It is best not to fry more than 2 portions at a time to maintain the heat in the wok.

  13. Remove the meat from the wok and add a little more oil.

  14. First, fry the onions, then add the peppers and broccoli and continue stirring until lightly browned.

  15. Add the chopped garlic and spring onions and fry for another 2-3 minutes.

  16. Return the seared meat to the wok and pour the prepared sauce over it.

  17. Bring everything to a boil and mix well until everything is evenly coated.

  18. Serve the Mongolian beef with rice and enjoy.





Recipe for: approx. 4 servings

Preparation time: approx. 30 minutes

Marinating time: approx. 30 minutes

Cooking time: approx. 20 minutes

Total duration: approx. 1 hour and 20 minutes




 
 
 
bottom of page