Recipes, Beef Recipes

Mongolian Beef Stir Fry

By
Overhead shot of Mongolian beef stir fry in a wok with a bowl of steamed rice to the side.

A bold mix of savoury flavours and tender beef, this Mongolian beef stir fry will transport your taste buds to the heart of Asia. With its rich, caramelised sauce, the recipe strikes the perfect balance between sweet and savoury, making it an irresistible addition to your repertoire. Thinly sliced steak is stir fried to tender perfection, pairing beautifully with garlic, ginger, soy and crunchy vegetables. Quick to prepare and deeply satisfying, it’s a dish you’ll want to cook again and again.

Serves 2-3

Ingredients

Method

  1. In a large bowl, coat the thinly sliced beef with the cornflour, ensuring each piece is well coated. Set aside.
  2. Heat 2 tablespoons of vegetable oil in a wok over medium-high heat. Add the minced garlic and grated ginger, stirring constantly for about 30 seconds until fragrant.
  3. Add the soy sauce, water, brown sugar, hoisin, rice wine vinegar and Korean chilli flakes to the wok, stirring until the sugar has dissolved completely. Let the sauce simmer for 2-3 minutes until it thickens slightly.
  4. Remove the sauce from the wok and set aside.
  5. In the same wok, heat the remaining tablespoon of vegetable oil over a high heat. Add the thinly sliced beef and stir-fry for 2-3 minutes until it is browned and cooked through. Remove the beef from the wok and set aside.
  6. Sauté the vegetables; broccoli, spring onions, pepper, baby corn and fine beans to the wok and stir-fry for 2-3 minutes until they become slightly tender.
  7. Return the cooked beef to the wok and pour the sauce over it. Stir everything together, ensuring the beef and onions are evenly coated with the sauce. Cook for an additional 1-2 minutes until the sauce thickens and coats the beef beautifully.
  8. Remove the wok from the heat and garnish the Mongolian beef stir fry with sliced green onions.
  9. Serve the Mongolian beef stir fry hot over steamed rice and indulge in the delightful flavours of this dish.

Order meat online

Meet Joe, a native Yorkshire lad whose love of The Dales runs deep. As a youngster Joe worked locally under the great Michelin chef Brian Dennison, learning the ways of the kitchen from the bottom up. By the age of 25, Joe had taken on a riverside guest house in Burnsall, and his elegantly simple cookery had transformed the venue into a renowned destination restaurant. After nearly a decade Joe was ready for new pastures. He established an outside catering company that operated throughout North Yorkshire, and also worked with the famous Courtyard Dairy, a fabulous producer who’ve recently collaborated with Swaledale. Aligned by core values, and a passion for fresh ingredients and seasonal cookery, we’re delighted that Joe joined Swaledale as Operations & Sales Manager in 2016; he’s an invaluable member of our team. Always a chef at heart, Joe has some recipes and tips to share. We know you’re going to love them!