Mongolian beef stir fry is so addictive and is one of those foods that make me eat a lot more rice than I should. That’s what makes it so dangerous calorie-wise. Mongolian food is known for their meats and my husband told me about a Mongolian restaurant in Perth that would have barbecue buffets. Unfortunately, this restaurant is now closed with the owners retiring after some 30 years in operation. I haven’t been to a Mongolian restaurant in Perth but if you know of any good ones, let me know! In the meantime, I will just have to satisfy myself with this Mongolian beef stir fry.
Serves 4 as a side (approx. 542 calories per serve)
Prep time 10 mins + 1 hour marinade time
Cook time 20 mins
80ml light soy sauce, divided
500g beef steak, sliced across grain
60g cornstarch, divided
70g brown sugar
5 tbsp olive oil
2cm piece ginger, sliced
3 cloves of garlic, minced
2 spring onion, sliced
Marinade the beef with half the soy sauce for approximately 30 minutes to 1 hour.
Coat the beef in 3/4 of the cornstarch until evenly coated and set aside. Quick maths: this is approximately 45g.
In a small bowl, mix the brown sugar, water, remaining soy sauce and remaining cornstarch.
Heat the oil in a wok until smoky and sear the beef in batches. Drain some of the oil out.
Add the ginger and garlic and fry until fragrant.
Add the sauce mixture and let it simmer for a few minutes until thickened.
Add the seared beef and spring onions and toss through until well coated. Serve with rice and steamed vegetables like bok choy.