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Mongolian Beef

Prep time Cook time  Servings
10 mins 15 mins 2-3


  • 400g scotch fillet, sliced into 3mm slices across the grain

  • 4 1/2t soy sauce 
  • 1/2c corn flour 
  • Vegetable or rice bran oil
  • 1/3c water
  • 1/3c beef stock
  • 1/4c brown sugar
  • 1t ginger, minced
  • 3 garlic cloves, minced 
  • 2 shallots, sliced thinly


  1. Add the Beef, 1 1/2t soy sauce and 1 1/2t cornflour to a bowl a mix together. Leave in the fridge for atleast 10 minutes to marinate. 

  2. Mix 3t of cornflour with a little water then add remaining soy sauce, beef stock, brown sugar and water. Set aside. 

  3. Add the remaining cornflour to the Beef and coat well. 

  4. Heat 1/3c oil in a wok over a medium-high heat. Add the Beef in batches not touching. Cook for about 45 seconds each side, then transfer to a plate lined with a handy towel. 

  5. Discard all but 1T of oil. Add the ginger, garlic and shallots and cook for 30 seconds. Add the sauce and bring to a simmer. Cook for another 1-2 minutes or until it begins to thicken. 

  6. Add the Beef and toss for another 30 seconds. 

  7. Serve immediately with rice.  

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