Rated 4.83 out of 5 based on 3 votes
- 500 g beef steak, thinly sliced
- 2 Tbls light soy sauce
- 2 Tbls dark soy sauce
- 2 Tbls peanut oil
- 2 x garlic cloves, crushed
- 1 x thumb sized piece of ginger, grated
- 4 x spring onions (sliced diagonally)
- 1 x carrot cut into match sticks
- 1/2 x onion, sliced into quarters
- 1 x chilli sliced
- 2 Tbls soy
- 1/3 cup dry sherry
- 2 Tbls sweet chilli sauce
- 2 Tbls sesame seeds toasted
Add the 2 tablespoons of light soy and dark soy to the meat and allow to marinate in the fridge for about 30 minutes.
Heat the wok over high heat, add half the oil. Stir- fry half the beef for about 30
seconds then remove and rest aside. Cook the remaining beef and set aside.
Reheat the wok and cook the onions, garlic, ginger and carrot for about 2 minutes, remove from the wok and set aside.
Add soy sauce, sherry and sweet chilli sauce to the wok, bring to the boil and then reduce to a simmer for 3-4 minutes until the sauce begins to thicken.
Return the meat along with meat juices and veggies and coat in sauce for a further minute.
Sprinkle chilli and sesame seeds on top.
Serve and enjoy
Leave a Review
Looks delicious Matt.I love Mongolian Beef.
Matt I make home made pasta and i use only 100 ml of water and come very nice,good and was very delicious.But any way thank you for the recipe.I promise when I make it,I let you know how was it.Have a nice day.
We absolutely love Mongolian beef does this recipe always have sherry in it? I’ve always used the packet sauce to make it, had no idea