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Mongolian Beef

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Combine all of the marinade ingredients in a large bowl.
Add in the beef and leave to marinate in fridge for 30 minutes.
Put the cabbage and salt into another bowl and mix well to combine.
Leave to stand for 15 minutes then rinse under cold water and drain.
Squeeze out any excess liquid with your hands.
Heat 2 tbsp of the oil in a wok until the surface starts to shimmer slightly.
Add half of the marinated beef and stir fry for 30 seconds, breaking up any lumps with a wooden spoon.
Remove from the wok with a slotted spoon and set to one side.
Add the remaining oil to the wok and cook the remaining beef for 30 seconds before returning the reserved beef to the pan.
Add in the rice wine, hoisin and oyster sauce, vinegar and sesame oil and cook for a further 30 seconds.
Toss in the cabbage, carrot and pepper and stir-fry for a further minute.
Stir through the spring onions, reserving a few for garnish and remove from the heat.
Spoon the beef into a serving bowl, sprinkle with remaining spring onions and serve with rice and sliced chillies.

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Damon13 March 2012

Sounds great I will try it .

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Bronwyn84 August 2011

absolutely loved this as too my international students from asia, they thought they were back home!

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Bronwyn84 August 2011

I di international students from Asia. They LOVED this dish, secret of it....The rice wine!

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Lisa259 January 2010

Thanks Kylie for another of your wonderfully aromatic and delicious meals!

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Red October 2009

How great was that!

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Deb Coulas March 2009

This was very good and quick. I used moose meat which gets dry if cooked too long. Tasted great!

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