Mongolian Beef

INGREDIENTS

• 600g Beef Curry Cut
• 8 tbsp Cornstarch
• 4 tbsp Cooking Oil
• 8 tbsp Soy Sauce
• 6 tbsp Brown Sugar
• 4 cloves Garlic
• 4 tsp Fresh Ginger
• 8 tbsp Water
• 4 Spring Onion
• 1 tsp Dried Chilli Flakes
• 1 tsp Salt
• 0.5 tsp Black Pepper

STEPS

1. 1

   Slice 600g of beef curry cut (against the grain) into thin strips, then pat dry. Toss with 8 tbsp of cornstarch, 1 tsp of salt, and 0.5 tsp of black pepper until evenly coated. Keep the raw beef on its own plate and wash your hands and utensils after handling it.

2. 2

   Whisk 8 tbsp of soy sauce, 6 tbsp of brown sugar, 8 tbsp of water, 4 cloves of garlic (finely minced), 4 tsp of fresh ginger (finely grated), and 1 tsp of dried chilli flakes together in a bowl until the sugar begins to dissolve.

3. 3

   Heat 4 tbsp of cooking oil in a large wok or frying pan over medium-high heat until shimmering. Add the coated beef in a single layer and stir-fry for 6 to 8 minutes, turning frequently, until browned on the outside and no raw or cool-looking centers remain. Work in batches if needed to avoid steaming.

   ⏱ 6 min

4. 4

   Pour the soy sauce mixture into the hot pan with the beef. Stir-fry for 2 to 3 minutes, until the sauce bubbles, thickens, and coats the beef glossily. The beef should be fully cooked, with no raw appearance. If using a thermometer, check the thickest piece reaches at least 63°C, then rest it for 3 minutes.

   ⏱ 2 min

5. 5

   Turn off the heat and fold in 4 spring onions (thinly sliced). Rest the beef in the pan for 3 minutes, then serve immediately.

   ⏱ 3 min