Description
Mongolian beef is a staple for many when ordering Chinese. 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.
This recipe was also featured on the T4B blog.
Recipe Tester Feedback: “A delicious meal, full of flavour and quick and easy to prepare. My husband was amazed at the tenderness of the meat.” – Lesley
No: Gluten / Dairy / Egg / Nuts
Ingredients
Scale
- beef tenderloin – 400g, thinly sliced
- vegetable oil – 1 Tbsp
- spring onion – 3, chopped into 3cm lengths
Marinade:
- cornflour – 1 tsp (*ensure GF if required)
- water – 20g
- soy sauce – 40g (*ensure GF if required)
- rice wine vinegar – 1 tsp
- pepper – 1/2 tsp, black
Sauce:
- garlic clove – 1, peeled
- ginger – 2cm piece, peeled
- oyster sauce – 10g (*ensure GF if required)
- soy sauce – 40g (*ensure GF if required)
- sugar – 1 tsp
- cornflour – 1 tsp (*ensure GF if required)
- rice wine vinegar – 1 tsp
Instructions
Marinade:
- 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.
- Add the beef (400g) to the bowl. Mix Reverse+Speed 2 / 4 seconds.
- Move the beef and marinade into a snap lock bag and marinate for 1 hour.
- Wash and dry the bowl.
Sauce:
- 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.
Assembly:
- Place a wok over high heat.
- 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.
- Add the sauce and spring onions (3) to the wok. Stir to combine.
- Cook for a further 2 minutes.
- Serve.
Notes
Can be frozen
- Prep Time: 5 minutes + 1 hour marinating time
- Cook Time: 10 minutes
Keywords: Free Thermomix Recipes, Lunch & Dinner Thermomix Recipes