Mongolian Beef

And the winner is: Mongolian Beef!

To celebrate the upcoming launch of The Fake Out Issue (Sunday, October 1 2017 at 8:30am) we asked our community to vote on which recipe should be pre-released ahead of the launch. The winner was this easy and delicious Mongolian Beef. This Mongolian Beef is featured as a part of the Chinese Banquet section of the new magazine and boy oh boy are you going to find some yummy new favourites in there!

We love this combination of thinly sliced beef, deliciously sweet sauce and slightly crunchy spring onions. The sauce is so good you will almost want to lick your bowls clean. We use a beef tenderloin, which may be referred to as an eye fillet where you live. Ask your butcher for some help if needed!

You can easily make up some steamed rice to serve alongside the dish.

If you would like to join us as we launch this issue (with 45 yummy fake out recipes!) tap this link and then ‘Get Reminder’. If you are reading this in the future, you can use that link to catch a recap of the FB Live.


If you haven’t seen The 4 Blades Magazine before, it is a monthly digital publication which you can find it as an app on iTunes and Google Play. Every issue has 40+ tried and tested Thermomix recipes centred around a particular theme. The mag is delivered directly to your Apple or Android mobile device – no shipping fees required!

Download the app and then download the free Sampler issues to test drive the magazine!

Mongolian Beef

Serves 4
Prep time 5 minutes
Cook time 10 minutes
Total time 15 minutes
Dietary Gluten Free
From magazine The Fake Out Issue of The 4 Blades Magazine


  • 400g beef tenderloin (finely sliced)
  • 1 tablespoon vegetable oil
  • 3 spring onions (chopped into 3cm lengths)


  • 1 teaspoon cornflour (ensure GF if required)
  • 20g water
  • 40g soy sauce (ensure GF if required)
  • 1 teaspoon rice wine vinegar
  • 1/2 teaspoon ground black pepper


  • 1 garlic clove (peeled)
  • 2 Cm piece of ginger (peeled)
  • 10g oyster sauce (ensure GF if required)
  • 40g soy sauce (ensure GF if required)
  • 1 teaspoon sugar
  • 1 teaspoon cornflour (ensure GF if required)
  • 1 teaspoon rice wine vinegar


Step 1
Add the cornflour (1 tsp), water (20g), soy sauce (40g), vinegar (1 tsp) and pepper (1/2 tsp) to the bowl. Mix Speed 6 / 6 seconds, MC on.
Step 2
Add the beef (400g) to the bowl. Mix Reverse+Speed 2 / 4 seconds.
Step 3
Move the beef and marinade into a snap lock bag and marinate for 1 hour.
Step 4
Wash and dry the bowl.
Step 5
Add the garlic clove (1), ginger (2cm piece), oyster sauce (10g), soy sauce (40g), sugar (1 tsp), cornflour (1 tsp) and vinegar (1 tsp) to the bowl. Blend Speed 9 / 5 seconds.
Step 6
Place a wok over high heat.
Step 7
Add the marinated beef and oil (1 Tbsp) to the wok. Cook until the meat is sealed on the outside. It doesn't need to be cooked through at this point.
Step 8
Add the sauce and spring onions (3) to the wok. Stir to combine.
Step 9
Cook for a further 2 minutes.
Step 10
Serve as is, or with steamed rice.


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