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.
INGREDIENTS
- 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 tablespoon. Light Extra Virgin Olive Oil
MONGOLIAN GLAZE
- 1.5 tablespoons. Hoisin Sauce
- 1.5 tablespoons. Oyster Sauce
- 1/4 cup Soy Sauce
- 1 teaspoon. Sesame Oil
- 3 tablespoons. brown sugar
GARNISH
- Sesame seeds, lightly toasted
- 2 spring onions, finely sliced
- Rice stick noodles
METHOD
- 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.
- 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.
- 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.
Enjoy!
RACO PRODUCTS USED