Mongolian Beef

Recently, I went to the library and got hold of Kylie Kwong’s Simple Chinese Cooking. As I flipped through the pages, the familiar pictures and recipes got me excited. I am so gonna cook them!

The recipes are divided into differnt categories: stocks, soups, beef, pork, chicken, duck, seafood, eggs, tofu, vegetables, salads, rice, noodles and wantons and side dishes and pickles. Hmm, let’s see if I could cook 80% of them before I return the cookbook. =p

This dish, called Mongolian Beef (not sure why it is called that) requires knife skills as you need to slice the carrots and red pepper and shred the cabbage. I did without the red pepper since Ken and I don’t quite like it. The combination of the meat and vegetables gives colour to the dish. Serve with steamed rice.

Serves 4 (Adapted from Kylie Kwong’s Simple Chinese Cooking)

60og ground beef
5 cups finely shredded Chinese cabbage
2 tsp sea salt
1/4 cup vegetable oil
2 tbsp shao xing cooking wine
2 tbsp hoisin sauce
1 tbsp oyster sauce
1 tsp malt vinegar
1/2 tsp sesame oil
1 small carrot, peeled and finely sliced
3/4 cup finely sliced spring onions

Marinade for the ground beef
2 tbsp shao xing cooking wine
1 tbsp light soy sauce
1 tbsp cornflour
1 tbsp finely diced ginger
3 garlic cloves, finely diced
1/2 tsp sesame oil

1. Combine ground beef with marinade ingredients in a large bowl, cover and leave to marinate in the fridge for 30 minutes.

2. 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. Remove excess liquid.

3. Heat 2 tbsp of the oil in a hot wok. Add the marinated beef and stir-fry, breaking up any lumps with a wok spoon. Add shao xing cooking wine, hoisin sauce, oyster sauce, malt vinegar and sesame oil and stir-fry until the ground beef is almost cooked.

4. Toss in cabbage and carrot and stir-fry for about 1-2 minutes. Stir through spring onions, reserving just a little to garnish, and remove from heat.

5. Serve with remaining spring onions.

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