Mongolian Beef
December 20, 2018
This is very tasty and easy to make, as long as you allow the half hour for marinading the meat!
Directions
1Combine the marinade ingredients with the meat and mix well. Store covered in the fridge for 30 minutes
2Mix the sliced cabbage with the salt and allow to stand for 15 minutes. Rinse under cold water and drain in a sieve
3Heat the oil in a heavy based large frying pan and stir fry the meat, half at a time, for about a minute each lot until it is just cooked through. Stir throughout to prevent lumps forming.
4Return all the meat to the pan along with the sherry, hoisin sauce, oyster sauce, vinegar and sesame oil and stir fry for about 30 seconds.
5Add the cabbage, carrot and capsicum and stir fry for a minute or two.
6Add the spring onions and heat through.
Ingredients
To Serve 4
300 g chinese cabbage, finely shredded
2 tbsp Chinese rice wine (or sherry will do)
Chilli powder or chilli paste to taste – I use very little but you may want significant amounts!
1 tbsp gluten-free oyster sauce
1 carrot, peeled and finely sliced
1 red capsicum, seeds removed, finely sliced
4 or 5 spring onions, finely sliced
Marinade for the meat
1 tbsp root ginger, finely chopped
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