High Protein Mongolian Beef
High Protein Mongolian Beef
Ingredients
For the Beef
- 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
- 2 tablespoons 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 bowl, combine the thinly sliced 500g lean rump steak with all the marinade ingredients: 2 tablespoons cornflour, 1/4 teaspoon baking soda, 1 tablespoon Shaoxing wine (or dry sherry), 1 tablespoon light soy sauce, 1 teaspoon dark soy sauce, and 1/4 teaspoon white pepper. Mix well to ensure the beef is evenly coated. Let it marinate for 15-20 minutes.
⏱️ 5 min
- 2
In a small bowl, whisk together all the sauce ingredients: 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, and 1/2 teaspoon white pepper until thoroughly combined.
⏱️ 3 min
- 3
Heat a large non-stick wok or frying pan over high heat. Lightly coat the pan with olive oil spray. Cook the marinated beef in two batches for 2-3 minutes per batch until it is nicely browned. Once cooked, remove the beef from the pan and set it aside.
⏱️ 6 min
- 4
Spray the pan again with olive oil. Add the 1 large sliced onion and cook for 2-3 minutes until it has softened. Then, add the 4 minced garlic cloves, 2 teaspoons grated fresh ginger, and the optional 1-2 dried chillies (if using). Cook for an additional 30 seconds until the mixture becomes fragrant.
⏱️ 4 min
- 5
Pour the prepared sauce mixture into the pan with the aromatics. Bring it to a simmer and cook for 1-2 minutes, stirring occasionally, until the sauce begins to thicken.
⏱️ 2 min
- 6
Return the cooked beef to the pan. Toss everything together until the beef is thoroughly coated with the thickened sauce.
⏱️ 1 min
- 7
Stir in the 5 spring onions, cut into 5cm pieces, and cook for another minute.
⏱️ 1 min
- 8
Divide the Mongolian beef evenly between four bowls. Serve each portion with 1/2 cup of cooked jasmine rice.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
High Protein Mongolian Beef
For the Beef
- 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
- 2 tablespoons 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 bowl, combine the thinly sliced 500g lean rump steak with all the marinade ingredients: 2 tablespoons cornflour, 1/4 teaspoon baking soda, 1 tablespoon Shaoxing wine (or dry sherry), 1 tablespoon light soy sauce, 1 teaspoon dark soy sauce, and 1/4 teaspoon white pepper. Mix well to ensure the beef is evenly coated. Let it marinate for 15-20 minutes.
⏱️ 5 min - 2
In a small bowl, whisk together all the sauce ingredients: 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, and 1/2 teaspoon white pepper until thoroughly combined.
⏱️ 3 min - 3
Heat a large non-stick wok or frying pan over high heat. Lightly coat the pan with olive oil spray. Cook the marinated beef in two batches for 2-3 minutes per batch until it is nicely browned. Once cooked, remove the beef from the pan and set it aside.
⏱️ 6 min - 4
Spray the pan again with olive oil. Add the 1 large sliced onion and cook for 2-3 minutes until it has softened. Then, add the 4 minced garlic cloves, 2 teaspoons grated fresh ginger, and the optional 1-2 dried chillies (if using). Cook for an additional 30 seconds until the mixture becomes fragrant.
⏱️ 4 min - 5
Pour the prepared sauce mixture into the pan with the aromatics. Bring it to a simmer and cook for 1-2 minutes, stirring occasionally, until the sauce begins to thicken.
⏱️ 2 min - 6
Return the cooked beef to the pan. Toss everything together until the beef is thoroughly coated with the thickened sauce.
⏱️ 1 min - 7
Stir in the 5 spring onions, cut into 5cm pieces, and cook for another minute.
⏱️ 1 min - 8
Divide the Mongolian beef evenly between four bowls. Serve each portion with 1/2 cup of cooked jasmine rice.
⏱️ 2 min