The meat in Mongolian Beef is usually thinly sliced, but the chuck steak I bought was already cubed. Undeterred, I pressed on with my plan.
This is an occasion when I tried to imitate a commercial sauce. I used a little Xanthan gum in the recipe. I don’t believe it made any significant difference, and can be left out. Most recipes call for quite a lot of brown sugar. I used considerably less, for the flavour, not the sweetness, and included a non-standard dollop of sweet soy. Ordinary dark soy and brown sugar is fine.
Other vegetables such as capsicum, carrot, beans can be added towards the end of cooking time if desired. I did not have them on hand.
- 400g Beef, sliced thinly
- 2 Tbsp rice wine vinegar
- 1Tbsp (slightly heaped) cornflour
- 1Tbsp brown sugar
- 1Tbsp Hoisin sauce
- 1Tbsp kecap manis (sweet soy)
- (1/8 tsp Xanthan gum) optional?
- 2cups Beef stock
- 2 tsp crushed garlic
- 2 tsp crushed or grated ginger
- 1 tsp chilli flakes
- Ground black or Szechuan pepper
- 1 onion, sliced vertically into segments
- 1 cup chopped celery
- 1 tsp sesame oil
- 1 Tbsp peanut oil
- Mix the beef, cornflour and rice wine vinegar and leave to marinate an hour or two
- Heat the oil and brown the meat.
- Add half the stock and as soon as the sauce starts to thicken, transfer to the slow cooker
- Deglaze with the other half of the stock, and rinse the pan into the slow cooker
- Add the remaining ingredients and stir
- Cook 4-6 hours.
Serve with Jasmine rice.