Recipes, Beef Recipes

Mongolian beef stir fry

A delectable fusion of savoury flavours and tender beef, this Mongolian beef stir fry is a dish that will transport your taste buds to the heart of Asia. With its rich, caramelized sauce, this recipe strikes the perfect balance between sweet and savoury, making it an irresistible addition to your culinary repertoire.

The thinly sliced steak strips, stir-fried to tender perfection, beautifully pairing with the aromatic blend of garlic, ginger, soy and crunchy fresh vegetables.  So, grab your wok and get ready to embark on a culinary journey with this mouth-watering Mongolian beef stir fry!

Mongolian beef stir fry

Mongolian beef stir fry

Recipe by

Serves 2-3

Ingredients

  • 350g Steak Strips

  • 65g cornflour

  • 3 tbsp vegetable oil

  • 3 cloves garlic, minced

  • 1 tbsp fresh ginger, grated

  • 125g soy sauce

  • 30ml rice wine vinegar

  • 90g hoisin sauce

  • 125g brown sugar

  • 125g water

  • 125g brown sugar

  • 1/2 tsp Korean chilli flakes

  • 1 medium onion, thinly sliced

  • 2 spring onions, sliced diagonally

  • one hand full of each of broccoli, fine beans, red pepper, baby corn – all sliced diagonally

Directions

  • In a large bowl, coat the thinly sliced beef with the cornflour, ensuring each piece is well coated. Set aside.
  • 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.
  • 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.
  • Remove the sauce from the wok and set aside.
  • 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.
  • 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.
  • 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.
  • Remove the wok from the heat and garnish the Mongolian beef stir fry with sliced green onions.
  • Serve the Mongolian beef stir fry hot over steamed rice and indulge in the delightful flavours of this dish.

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!