High Protein Mongolian Beef
High Protein Mongolian Beef
Ingredients
For the Beef and Aromatics
- 500 g lean rump steak, thinly sliced
- 1 large onion, sliced
- 5 spring onions, cut into 5cm pieces
- 4 garlic cloves, minced
- 2 teaspoons fresh ginger, grated
- 1-2 dried chillies, optional
For the Marinade
- 1 tablespoon cornflour
- 1/4 teaspoon baking soda
- 1 tablespoon Shaoxing wine, or dry sherry
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- 1/4 teaspoon white pepper
For the Sauce
- 1 tablespoon oyster sauce
- 2 tablespoons light soy sauce
- 1 teaspoon dark soy sauce
- 1 tablespoon sweetener
- 1/3 cup water
- 1 teaspoon chicken stock powder
- 1 teaspoon sesame oil
- 1/2 teaspoon white pepper
To Serve
- 2 cups cooked jasmine rice, (1/2 cup per serve)
Instructions
- 1
In a medium bowl, combine the thinly sliced beef with all the marinade ingredients: cornflour, baking soda, Shaoxing wine (or dry sherry), light soy sauce, dark soy sauce, and white pepper. Mix well to ensure the beef is evenly coated. Let the beef marinate for 15-20 minutes at room temperature.
⏱️ 5 min
- 2
While the beef is marinating, prepare the sauce. In a small bowl, whisk together all the sauce ingredients: oyster sauce, light soy sauce, dark soy sauce, sweetener, water, chicken stock powder, sesame oil, and white pepper. Set aside.
⏱️ 5 min
- 3
Heat a large non-stick wok or frying pan over high heat. Lightly coat the pan with olive oil spray.
⏱️ 1 min
- 4
Cook the marinated beef in two batches to avoid overcrowding the pan. Cook each batch for 2-3 minutes until nicely browned. Remove the cooked beef from the pan and set it aside.
⏱️ 6 min
- 5
Spray the pan again with olive oil spray. Add the sliced onion and cook for 2-3 minutes until it has softened.
⏱️ 3 min
- 6
Add the minced garlic, grated ginger, and dried chillies (if using) to the pan. Cook for 30 seconds until fragrant, being careful not to burn the garlic.
⏱️ 1 min
- 7
Pour the prepared sauce into the pan. Bring it to a simmer and cook for 1-2 minutes, stirring occasionally, until the sauce begins to thicken.
⏱️ 2 min
- 8
Return the cooked beef to the pan with the sauce. Toss everything together until the beef is thoroughly coated in the sauce.
⏱️ 1 min
- 9
Stir through the 5cm pieces of spring onions and cook for another minute until they are slightly softened but still retain some crunch.
⏱️ 1 min
- 10
Divide the High Protein Mongolian Beef evenly between four bowls. Serve immediately with 1/2 cup of cooked jasmine rice per serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
High Protein Mongolian Beef
For the Beef and Aromatics
- 500 g lean rump steak, thinly sliced
- 1 large onion, sliced
- 5 spring onions, cut into 5cm pieces
- 4 garlic cloves, minced
- 2 teaspoons fresh ginger, grated
- 1-2 dried chillies, optional
For the Marinade
- 1 tablespoon cornflour
- 1/4 teaspoon baking soda
- 1 tablespoon Shaoxing wine, or dry sherry
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- 1/4 teaspoon white pepper
For the Sauce
- 1 tablespoon oyster sauce
- 2 tablespoons light soy sauce
- 1 teaspoon dark soy sauce
- 1 tablespoon sweetener
- 1/3 cup water
- 1 teaspoon chicken stock powder
- 1 teaspoon sesame oil
- 1/2 teaspoon white pepper
To Serve
- 2 cups cooked jasmine rice, (1/2 cup per serve)
Instructions
- 1
In a medium bowl, combine the thinly sliced beef with all the marinade ingredients: cornflour, baking soda, Shaoxing wine (or dry sherry), light soy sauce, dark soy sauce, and white pepper. Mix well to ensure the beef is evenly coated. Let the beef marinate for 15-20 minutes at room temperature.
⏱️ 5 min - 2
While the beef is marinating, prepare the sauce. In a small bowl, whisk together all the sauce ingredients: oyster sauce, light soy sauce, dark soy sauce, sweetener, water, chicken stock powder, sesame oil, and white pepper. Set aside.
⏱️ 5 min - 3
Heat a large non-stick wok or frying pan over high heat. Lightly coat the pan with olive oil spray.
⏱️ 1 min - 4
Cook the marinated beef in two batches to avoid overcrowding the pan. Cook each batch for 2-3 minutes until nicely browned. Remove the cooked beef from the pan and set it aside.
⏱️ 6 min - 5
Spray the pan again with olive oil spray. Add the sliced onion and cook for 2-3 minutes until it has softened.
⏱️ 3 min - 6
Add the minced garlic, grated ginger, and dried chillies (if using) to the pan. Cook for 30 seconds until fragrant, being careful not to burn the garlic.
⏱️ 1 min - 7
Pour the prepared sauce into the pan. Bring it to a simmer and cook for 1-2 minutes, stirring occasionally, until the sauce begins to thicken.
⏱️ 2 min - 8
Return the cooked beef to the pan with the sauce. Toss everything together until the beef is thoroughly coated in the sauce.
⏱️ 1 min - 9
Stir through the 5cm pieces of spring onions and cook for another minute until they are slightly softened but still retain some crunch.
⏱️ 1 min - 10
Divide the High Protein Mongolian Beef evenly between four bowls. Serve immediately with 1/2 cup of cooked jasmine rice per serving.
⏱️ 1 min