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'Mongolian' stir-fry beef recipe

'Mongolian' stir-fry beef recipe

1 rating

Created by The Tesco Real Food team

Dark soy sauce is fermented for longer than light soy sauce, resulting in a more complex condiment with caramel undertones. We used it in this lip-smacking stir-fry, featuring beef strips cooked in a rich garlic, chilli and dark soy sauce. See method

  • Serves 2
  • Takes 25 mins plus at least 30 mins marinating
  • 466 calories / serving
  • Dairy-free

Ingredients

  • 2 tbsp cornflour
  • 1 tsp bicarbonate of soda
  • 1 tsp sesame oil
  • 357g pack beef stir-fry strips
  • 2 tbsp vegetable oil
  • 4 spring onions, cut into 2cm batons
  • 2 garlic cloves, thinly sliced
  • 3cm piece fresh ginger, peeled and sliced into matchsticks
  • ½ each red pepper and green pepper, deseeded and diced to 2cm squares
  • 2 red chillies, sliced and deseeded if you like
  • 5g fresh coriander, leaves picked
  • 250g microwave long-grain rice (optional)

For the sauce

  • 1½ tbsp oyster sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp light brown soft sugar
  • ½ tsp rice vinegar or white wine vinegar
  • 1 tsp cornflour mixed with 2 tsp water
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

  • Energy

    1950kj
    466kcal     23%

  • Fat

    23g 33%

  • Saturates

    4g 19%

  • Sugars

    13g 15%

  • Salt

    3.2g 53%

of the reference intake
Carbohydrate 22.7g Protein 40.9g Fibre 2.6g

Method

  1. In a bowl, mix the 2 tbsp cornflour with 3 tbsp water into a paste, then stir in the bicarbonate of soda and the sesame oil. Add the beef and stir to coat. Set aside in the fridge to marinate for at least 30 mins or overnight in the fridge, if you have time. 
  2. Mix the sauce ingredients together in a bowl. 
  3. Heat the vegetable oil in a wok or frying pan until smoking hot, then add the beef. Stir-fry for 1-2 mins until just seared, then pour out and discard any excess oil and liquid. Add the spring onions, garlic, ginger, peppers and chillies and fry for 2 mins. 
  4. Re-stir the sauce to ensure the cornflour is incorporated, then pour it into the wok and simmer for 2-3 mins until reduced and saucy. Serve with the coriander leaves sprinkled over the top and rice on the side, if you like.

Tip: Adding bicarbonate of soda to the marinade helps tenderise the beef.

See more Beef recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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