Mongolian Beef Strips
By yasmine • February 1, 2018
The Mongolian Beef Strips dish is a favorite at any Chinese restaurant. This is a simplified recipe to achieving it at home. It is a perfect home cooked meal to serve with white rice and a yummy Asian-style salad (check our selection).
In this recipe we do not deep fry the beef strips, but it is pan seared in a shallow oil pan. It is best not to overcrowd the pan to make sure each piece develops a nice crust.
The sauce thickens from the corn flour used for frying the beef strips but you can thicken it further by adding a teaspoon corn flour at the final steps.
- 500 gram beef (cut into thin strips) - لحمة
- 1/4 cup corn flour - نشا
- 6 tablespoon olive oil (divided) - زيت زيتون
- 2 teaspoon fresh ginger - جنزبيل
- 5 garlic cloves (minced) - فصوص ثوم
- 2 stalks green onions (chopped white & green parts) - بصل أخضر
- 1/4 cup hot water - ماء ساخن
- 1/4 cup fish sauce (OR light soy sauce) - صوص السمك التايلاندي
- 3 tablespoon brown sugar - سكر بني
Step by step
- Place defrosted beef strips and corn flour in a medium zip lock or plastic bag and seal it. Use your hands to move the bag around to make sure all the strips are covered with corn flour.
- In the meantime, heat 4 tablespoons olive oil in a large sauce pan.
- As the strips are coated, place each piece in the hot oil. Fry each piece for 2 minutes on each side then place it in a plate with absorbent tissue. You can fry on two batches to avoid overcrowding the pan.
- In a medium bowl, add hot water, fish sauce, brown sugar and 1 teaspoon corn flour if you prefer a thicker sauce. Stir well to dissolve the sugar and corn flour.
- In the same sauce pan, add 2 tablespoons olive oil, grated ginger, minced garlic and the white parts of the green onion. Stir them for a couple of minutes until the garlic gains some color.
- Then add the hot water mix to the sauce pan and stir scarping the beef remains stuck in the pan. Add the beef strips back to the sauce pan. As the water boils, lower the heat and let it simmer and cook for another 5 minutes or until it thickens.
- Add the green parts of the chopped green onion and stir one more time then take it off the heat. Serve it in a deep serving dish next to white rice.
Goat Cheese & Sun-dried Tomato Multigrain Sandwich
The Goat Cheese & Sundried Tomato Multigrain Sandwich is not only nutritious, but it is...
Eat Your Rainbow: Eggplant Dip
It's a lot like the Lebanese ElRaheb but more neutral in taste. It's great to have as a dip or a...
Stir-Fried Garlic & Ginger Bok Choy
Bok Choi to me was a scary cabbage that I didn’t know how to use or add to my salads since it has...
One Pot Chicken Freekeh
A one-pot meal, this chicken freekeh will be your favourite go to when you want a hearty and delicious meal the whole family will enjoy. You can also serve it in a gathering since it looks lovely in a big dish. Heartwarming, wholesome and delicious the Chicken Freekeh is definitely
Traditional Beef & Vegetables Soup
This traditional Beef & Vegetables Soup is not only colourful and delicious, butt it’s also nutrient-dense and a great choice for strong immunity. It’s all you need on cold winter days and when you’re feeling under the weather. It also makes a great Ramadan soup, and can be extra filling with added freekeh just like […]
Chicken & Chickpea Fatta
Flavourful chicken slices and lemony chickpeas are served over a bed of sumac-seasoned crispy bread and covered with a rich garlicky yoghurt-tahini sauce. This is an easy yet super tasty version of everyone’s favourite fatta. For best results, make sure the yoghurt is at room temperature before assembling the dish. This will ensure that the […]
Chicken Liver with Spinach & Chickpeas
This Chicken Liver with Spinach is a one pot main dish prepared in less than 45 minutes yet so good and hearty. It is the sort of dish that brings the family together over a nutritious meal and leaves everyone feeling great after. At CairoCooking, we are all about one pot, easy, nutritious and oh […]