And this one was very very good so I made it a few times more!
Three times, so far that is. And, for the record, I will definitely make this one again.
I found this recipe on Pinterest obviously, (you can follow my happy pinning here) but this recipe actually belongs to Kelly Senyei over on the site Just a Taste. You can visit her and the original recipe here.
What struck me immediately about this recipe was its speed. I do like a recipe that is built for speed – who doesn’t like a little evening time saver? But, it really must be said that I prefer a recipe that is built for speed AND is full of flavour. Hoorah for Kelly’s Mongolian Beef which is both!
I made a few slight adjustments to the recipe, reducing the amount of sugar, which is still rather hefty for one dish and adding some red cabbage. My only advice for this dish would be to use really good steak. I used rump which is both tasty and tender, but also worth it as the flavour combination will have you licking the plate.
We have some granny and grandpa love – read excessive spoiling – going down in the Taylor house this week and for that reason today’s post, much like the recipe is short and sweet.
Enjoy the long weekend.
- 30 ml (2 T) sunflower oil
- 5 ml (1 t) fresh ginger, grated
- 10 ml (2 t) garlic, crushed
- 250 ml (1 C) low sodium soy sauce
- 250 ml (1 C) water
- 250 ml (1 C) brown sugar
- 600 g rump steak
- 125 ml ( ½ C) corn flour
- 65 ml (4 T) sunflower oil
- 1 – 2 baby red cabbage, sliced
- 1 bunch spring onions, sliced
- Heat the 30 ml (2 T) sunflower oil in a saucepan over medium heat. Add the ginger and the garlic and sauté for two minutes taking care not to burn the garlic. Add the soy sauce and water and stir well.
- Add the brown sugar and bring the sauce to a boil for 3 minutes. Remove from the heat and set aside.
- Slice the steak against the grain into evenly sized strips. Toss the steak in the corn flour and shake off any excess.
- In a large frying pan, heat the 65 ml (4 T) sunflower oil and add the beef in batches to the pan, frying until it is well sealed on each side but not cooked through. Set aside. Remove any excess oil from the pan.
- Add the prepared sauce to the hot pan and bring it to the boil. Add back all the meat and cabbage and stirring constantly cook for a further 2 minutes.
- Add the spring onions and serve immediately with the jasmine rice.