Mongolian Beef

A savory and slightly sweet stir-fry dish, known for its rich, bold flavors. Thin slices of tender flank steak, are quickly cooked in a hot wok until they’re browned and caramelized. The beef is then coated in a deliciously fruity sauce made from Pear & soy sauce thickened to a syrupy consistency with Maple Syrup, clinging to the beef and giving it an irresistible taste. The result is a perfect balance of sweet, savory, and umami flavors, often served with steamed or fried rice to soak up every last drop of the sauce.

Serves 4

Ingredients

• 4 Tbsp Cooking Oil

• 600g Flank Steak

• 1 Tbsp Cornstarch/Corn flour

• 4 Tbsp Soy Sauce

• 180ml Cold Water

• 150g Fresh Pear (Peeled and Chopped)

• 1 Tbsp Maple Syrup

• 3 Cloves Garlic (Peeled & Chopped)

• 2 Tbsp Freshly grated Ginger

• 4 Spring Onions (Sliced)

• Pinch Chilli Flakes (Optional)

• Pinch of Sesame Seeds (For Serving) (Optional)

Method

1. Slice beef into thin strips, and pat dry with some kitchen paper.

2. Add to a bowl with the cornstarch and toss to coat.

3. Add cooking oil to a Wok on Medium-High heat.

4. Add the beef to the Wok and fry for for 7-8 minutes until browned, set aside.

5. Add Pear. Soy Sauce and Water to a Blender and blend until smooth.

6. Add the Pear, Soy Sauce & Water mixture to a Saucepan on high heat, then add the Maple Syrup and let it bubble on the high heat, whisking/stirring as you do, let it reduce down until it thickens and turns into a dark sweet sauce.

7. Add the beef strips back to the Wok and add the Ginger, Garlic & Chilli Flakes (Optional) and stir to coat.

8. When the sauce is reduced down and thick Pour into the Wok with the Beef and stir to coat,

9. springle on half the spring onions and cook for another 1-2 minutes.

10. Serve sprinkled with Sesame Seeds & Spring Onion with a side of Rice.