Make your weekend special with our Saucy Mongolian Beef. It’s full of fresh Asian flavours, and it’s far tastier than any greasy takeaway.
Time: 55 minutes
- 1/4 cup plain yoghurt
- 3 tablespoons soy sauce, divided
- 450g beef strips, sliced into bite-size pieces
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 small piece ginger, peeled and grated
- 1/2 cup water
- 1 tablespoon brown sugar
- 1 1/2 tablespoons Asian chilli sauce (e.g. sambal oelek)
- 3 green onions, cut into slices
In a medium bowl, mix the yogurt and one tablespoon of soy sauce. Stir well. Add the beef, stir to combine ensuring that all the beef is covered in the sauce, then cover with plastic wrap and refrigerate for at least 30 minutes (but no longer than two hours).
Take the beef out of the fridge and strain to remove excess yoghurt. In a frying pan, heat one tablespoon of oil over high heat and brown the marinated beef on each side for around three minutes, then set the beef aside on a plate.
Reduce heat to medium and then add the second tablespoon of oil and cook garlic and ginger for about 20 seconds. Add the remaining soy sauce, water, brown sugar and chilli sauce,then bring to a simmer. Add the beef to the sauce and cook, stirring frequently, until the sauce thickens and the beef is cooked through.
In the last minute of cooking, add the sliced green onions and toss well. Serve hot, with steamed rice if desired.