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Mongolian Beef

Matt Sinclair from Channel 10’s The Cooks Pantry takes inspiration from his local Chinese takeaway to cook this delicious one-wok-wonder, Mongolian Beef dish.


  • 500gm minced beef
  • 2 cloves garlic, finely grated
  • 1 inch piece ginger, peeled, cut in small batons
  • 1 birdseye chilli, finely chopped
  • 2 spring onions, finely sliced
  • 100g snow peas
  • 1 carrot, sliced on an angle
  • 1 Tbsp. Light Extra Virgin Olive Oil


  • 1.5 Tbsp. Hoisin Sauce
  • 1.5 Tbsp. Oyster Sauce
  • ¼ cup Soy Sauce
  • 1 tsp. Sesame Oil
  • 3 Tbsp. brown sugar


  • Sesame seeds, lightly toasted
  • 2 spring onions, finely sliced
  • Rice stick noodles


  1. In a hot wok, drizzle olive oil and add half of the minced beef in small chunks. Brown and set aside in a bowl. Repeat with the other half.  
  2. Using the same wok, add spring onions, garlic, chilli and ginger. Transfer a little bit of the oil from the meat back into the wok. Add sliced carrots, snow peas and beef. Give the wok a quick toss and allow the veggies to soften slightly – then add oyster sauce, hoisin, soy sauce, sesame oil and brown sugar. Toss through until all ingredients are well combined and coated in flavour.
  3. Transfer onto a serving dish over some cooked rice noodles, pour over extra sauce if desired and garnish with sesame seeds and finely chopped spring onion.



Contemporary 36cm Wok 


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