Monday, February 27, 2012

Sweet, Salty, Sticky Stirfry

Plus awesome alliteration. The other day I was having a nosy at all of the recipes that people post on blog-hop linky parties and I found this amazing looking dish called Mongolian Beef. I can't actually remember what linky I found it through, I should have taken note of it, but the blog was called Juanita's Cocina and I will have to check out her other recipes because this was so good! I did have to adapt it somewhat because I wanted to fill it with vegetables, and didn't have quite enough of the sauce ingredients. But I guess that just means that I will have to make it again sometime soon! It was very fast to make, so it was the perfect dish for a cold evening when you've had a long day at work and topped it off with rugby practice (my new sport/hobby, should be interesting considering my lack of co-ordination). The sauce was dark and thick and both sweet and salty at the same time. The sauce was so good, if I had more soy sauce I would have made extra, just for pouring all over my rice.

Mongolian Beef

500 grams stir-fry beef
1/4 cup cornflour (cornstarch)
1-2 tablespoons oil
1/2 teaspoon ground ginger
1 1/2 tablespoons crushed garlic (about 6 large cloves)
1/2 teaspoon crushed chili
1 onion
2 carrots
2 red peppers
3/4 cup soy sauce (I only had 1/4 cup left and it was still good)
1/2 cup brown sugar
1 cup cold water and another 1/4 cup cornflour

This is very simple and very fast, but I have changed the method slightly to make it even easier than the original! The instructions that I had were to make the sauce first, then tip it into a bowl, cook the meat, then pour the sauce back in. For me, this is not a good idea because I spill stuff everywhere, all the time. So instead, here is my method.

First, toss the beef in the cornflour, and set this aside. Keep the leftover cornflour Dice or slice the vegetables, and set these aside too.

Heat the oil in a large frying pan or wok. Add the ginger, garlic, chili and onion and cook lightly for a few minutes, until the onion is cooked. Then add the beef and stirfry this until it is well browned on all sides.

Add the vegetables and stirfry for a few minutes. Add the soy sauce and sugar and keep on stirring (I used a half cup of sugar and it was very sweet, so feel free to use less). Take the leftover and extra cornflour, add it to the cold water and mix it well, so that there are no lumps. Add this to the stirfry, turn the heat down, and keep on stirring until it is thick. As soon as it looks done according to your own liking, remove it from the heat and serve. If you leave it on the heat without stirring the cornflour will begin to congeal like jelly so watch out for that. Unless you like jelly, that is.


  1. That seems sort of like teriyaki sauce, a sweeter version. Sounds very delicious. I doubt you'll find this in Mongolia, they don't even have Mongolian BBQ there, the way we know it!

  2. Yes, I know, it does seem like an odd recipe to be attributed to Mongolia? It's been going around the blog hops a lot lately though and looked so delicious so I jumped on the bandwagon. Thanks for your comment!

  3. Sounds delicious. I really love stir fry! Thanks so much for linking up this week to Things That Make You Say Mmmmm!


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