30 Minute Mongolian Stir Fry
Ingredients
For The Sauce
1 tbsp
(3 Teaspoons)
vegetable oil
3 cloves garlic - minced
¼
tsp ginger root - freshly grated (or ginger paste)
½
cup
(24 Teaspoons)
water
⅓
cup
(15.84 Teaspoons)
hoisin sauce
⅓
cup
(15.84 Teaspoons)
low-sodium soy sauce
2 tbsp
(6 Teaspoons)
brown sugar
2 tbsp
(6 Teaspoons)
rice wine vinegar
½
tsp crushed chili paste or chili flakes
Ingredients
680 g sirloin or rump steak - cut across the grain into 1/2 cm strips
3 tbsp
(9 Teaspoons)
cornstarch
2 tbsp
(6 Teaspoons)
vegetable oil
Vegetables
½
cup
(24 Teaspoons)
water chestnuts - sliced
1 cup
(48 Teaspoons)
bell peppers - chopped
1 head broccoli - cut into florets and lightly steamed
3 green onions - cut into cm pieces
Method
- Toss the strips of beef in the corn starch and let them sit on the cutting board for 15 minutes.
- Meanwhile, prepare the sauce. In a small saucepan set over medium heat add the vegetable oil.
- When the oil is hot, lightly sauté the garlic for a minute, then add the ginger and cook for 30 seconds. Pour the remaining ingredients in the pan and simmer for 5 minutes or until the sauce begins to reduce or thicken. Keep warm while preparing the rest of the ingredients.
- In a large skillet set over medium-high heat, add the 2 tablespoons of vegetable oil. When the oil is hot, quickly stir-fry the beef in 2-3 batches. You want it to be nice and crisp on the outsides, but not cooked throughout. Transfer cooked beef to a plate. If the pan has a lot of oil in it, remove all but 1 tablespoon of oil.
- Add the vegetables and sauté for 2-3 minutes before returning the beef to the skillet. Add the sauce, stir, and allow everything to cook for an additional 2 minutes before removing from the heat. Serve immediately with a side of steamed rice or your favorite noodles.