Mongolian Beef

Sorry for my lack of action in the past few weeks. Been super duper busy with work and study and haven't had time to do anything. I leave home in the morning and only come home to sleep and do the same cycle the next day. do forgive me. The story behind this was that I was craving some Asian food and didn't have enough money to go get take out so I decided to make some at home with ingredients I had lying around. Anyway, this recipe is a mix between a Mongolian beef and a beef in oyster sauce, because I'm an oyster sauce addict and thought it would taste better with some oyster goodness. Either way, it's yummy.

Your challenge: Mongolian beef to go head over heals.

Ready --- Steady --- Cook!

Mongolian Beef

(Serves 4) 

Ingredients

300g Beef tenderloin, thinly sliced against the grain

1 Red bell pepper, sliced 

2 Green onion, sliced 

2 Bunches of Bok Choy, cut

50g Cornflour

2 Cloves garlic, minced

1/4 tsp ginger, grated
1 Teaspoon chilli flakes
1 Tablespoon Corriander, chopped 

4 Tablespoons soy sauce
3 Tablespoons oyster sauce

3 Tablespoons agave nectar (or sugar)

3 Tablespoons Chinese rice wine or dry sherry or any red wine

3 Tablespoons water

1-2 Tablespoons oil for the pan

Method:  

1. Stir together soy sauce, agave nectar/sugar, water, and Chinese rice wine/dry sherry. Set aside. 

2. coat the beef in cornflour

3. Heat oil in a pan over medium-high heat. Make sure the oil completely coats the bottom of the pan. Add the beef and quickly sauté until lightly browned.

 

4. Add garlic and ginger. Sauté for a few seconds. 

5. Add onions, bell peppers, bok choy and cook.

6. Add the sauce from step 1. The sauce should quickly come to a boil. Lower the heat a bit and allow it to bubble. Keep stirring. Reduce until it becomes thicker and glazes the beef. It should happen very quickly, within minutes. 

serve with steamed rice

Note: The corn starch helps to brown the beef and thicken the sauce once the sauce is added to the pan. 


Challenge Accepted ??? 

Enjoy!

Tosakanth