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Spicy Mongolian Beef

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Ingredients

  • • 1 head broccoli, cut into florets
  • • 1 medium brown onions, finely chopped
  • • 1 medium carrots, finely chopped
  • • 1 tablespoon black bean sauce
  • • 1 tablespoon rice vinegar
  • • 1 tablespoon sesame oil
  • • 1 teaspoon five-spice powder
  • • 1 teaspoon sugar
  • • 1/2 cup dark soy sauce
  • • 1/2 tablespoon cornstarch
  • • 1/3 cup beef stock
  • • 1/3 cup vegetable stock
  • • 1/3 cup water
  • • 2 teaspoons sambal oelek
  • • 500 g flank steak, finely sliced
  • • eggs, lightly beaten
  • • garlic clove, minced
  • • red bell peppers, finely chopped
  • • snow peas, chopped in half
  • Prep: 30 min
  • Cook: 15 min

Details

Preparation

Step 1

• 1
Combine cornstarch with vinegar and half of the sauces.
• 2
Marinate beef in bowl with five spice, sugar, garlic, egg and sauce mixture for an hour (or as long as you've got).
• 3
Heat half the oil in a wok. Stir-fry beef in batches, leaving the excess marinade in the bowl. Set cooked beef aside.
• 4
Heat remaining oil in wok and stir-fry onion until soft. Add carrot and bell pepper and cook for a further minute, leaving the vegetables crispy.
• 5
Return beef to wok with broccoli and snow peas. Add the saved marinade, the rest of the sauces and the stock. Cook, stirring often, until sauce biols and thickens slightly.
• 6
Serve with your favourite type of rice or noodles.

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