Helen RandellMongolian Beef
August 31st 2009 09:55
One of the main reasons I planted Chinese cabbage in my veggie patch was so I would have a ready supply to make this dish. Luckily I was able to get quite a good crop before the snails decimated the leaves.
I believe this recipe is originally by Kylie Kwong, but a few things have changed along the way. I love the combination of sauces which go into the marinade of this dish - so delicious!
Mongolian Beef
500g beef mince
5 cups finely shredded Chinese cabbage
2 tspn sea salt
2 tbspn vegetable oil
2 tbspn dry sherry
2 tbspn hoisin sauce
1 tbsp oyster sauce
1 tspn red wine vinegar
1/2 tsp sesame oil
3/4 cup finely sliced spring onions
3 eggs, lightly whisked
Marinade
2 tbsp dry sherry
1 tbsp light soy sauce
1 tbsp corn flour
1 tbsp finely diced ginger
2 garlic cloves, finely diced
1/2 tspn sesame oil
Combine beef mince with marinade ingredients in a large bowl, cover and leave for 30 minutes.
Meanwhile, place cabbage and salt in a large bowl, mixing together well with your hands to combine. Stand for 15 minutes then rinse under cold water and drain. Use your hands to squeeze out any excess liquid.
Heat oil in a frying pan or wok then cook beef until browned. Add wine, hoisin sauce, oyster sauce, vinegar and sesame oil. Toss through cabbage and spring onions.
In a seperate frying pan, heat a little oil and make a quick omelette with the eggs. Slice and use to garnish beef mixture.
Serve with rice.
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Comment by Aimzster
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Comment by Helen Randell
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Comment by FoodMage
Thanks for posting this one.
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Comment by Jason King
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Will definately do this when back in Sydney - gotta love working in Chatswood - their is Asian ingredients basically growing out of the walls
Am at mum's for the week. Cooking the slow cooker lemonade corned beef for them today and tomorrow I have all day to come up with something new and am trying to get some of mum's recipes posted. She is the best cook I know!