Made in about 15 minutes, this insanely tasty dish – think hoisin sauce coating tender strips of beef – has THE most addictive sauce and it easily tops any dish you can buy from a take-away.
This star of the show is the sauce which is rich, silky and delightfully pungent with fresh ginger and garlic. It has a slight sweetness, but the soy sauce and star anise give it real body.
Served with rice (egg-fried rice is wonderful!) and a scattering of sliced spring onions, this dish is sure to give a feeling of total contentment.
Soy sauce and sugar!
I go for a reduced salt soy sauce which adds terrific flavour but without making the dish too salty. A dark brown sugar adds the best depth of flavour, but you can use any sugar you have.
You can add more chilli if you prefer it hotter, but for this dish I find that a gentle heat is all that is needed.
As a filling for steamed buns
I often use this recipe as a filling for steamed buns or bao buns, along with freshly chopped spring onions and pickled radishes, which add a lovely crunch and sweet-sharpness.
For filling steamed buns, once the beef has cooked, remove the pieces of beef from the sauce and reduce the sauce in a pan over a medium heat until it reduces and becomes sticky.
Stir the beef back into the sauce and it is ready to be used. You can shred the beef if you prefer or keep the beef fairly chunky
Beef, chicken, vegetables or Quorn….
The beef cut I prefer to use here is flat iron steak, which is inexpensive, cooks very quickly and is beautifully tender.
You can fry the beef in a pan with hot oil until golden brown before adding to the sauce, but I usually just mix it into the sauce to cook from raw: the cornflour coating the beef will then thicken the sauce, giving a luscious, glossy finish.
You can of course replace the beef with chicken, vegetables or Quorn pieces. Actually, I am a big fan of Quorn pieces, and they work so well here.
An all-in-one slow cooker version
Even though this is a very speedy dish, I sometimes make this in a slow cooker using braising steak, where the flavours develop even further. with braising steak, it will cook beautifully in 6-7 hours on the HIGH setting.
Quick Mongolian beef: serves 3-4
- 500g flat iron steak, sliced thinly across the grain
- 2 tablespoons cornflour
- 4 cloves garlic, finely chopped
- 3” piece ginger, peeled and finely grated
- 1 red chilli, finely chopped
- 2 whole star anise
- 1 large onion, peeled and sliced
- about 150g shiitake mushrooms, sliced thickly or kept whole if they are small
- 150ml reduced salt soy sauce
- 80g dark brown or molasses sugar
- 120ml water
- 1 tablespoon toasted sesame oil
- 1-2 tablespoons vegetable oil for frying