Mongolian Beef Stir Fry

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Mongolian Beef Stir Fry is a popular Chinese-American dish that features thin slices of beef cooked in a sweet and savory sauce with vegetables such as bell peppers and onions. The beef is usually marinated in a mixture of soy sauce, hoisin sauce, garlic, and ginger, then stir-fried until tender. The sauce is typically made with brown sugar, soy sauce, hoisin sauce, and chili flakes for a spicy kick. The dish is typically served over rice or noodles, and can be garnished with sesame seeds or chopped green onions.

Ingredients

500g extra lean beef stir fry strips (I use the @woolworths_au one)2 small onions or 1 large onion cut into chunky wedges1 red capsicum, sliced (feel free to add whatever other vegetables you’d like)

Marinade

1 beaten egg1 tblspn of @changsasianfood soy1 tblspn of @changsasianfood kecap manis1 tblspn of brown sugar2 cloves of garlic crushed1 tblspn of cornflour1 teaspoon of bi carb

Sauce

2 tblspns of water1 tbIspn of sweet chilli sauce2 tblspns of @changsasianfood hoisin sauce1⁄4 tspn of Chinese five spice1 tspn of grated ginger (I used the pre-made one in the tube)1 tbIspn of @changsasianfood soy sauce

Directions

Combine marinade ingredients and add meat, cover and refrigerate for at least 2 hours (I prepare mine the day before and refrigerate overnight)Heat a pan/wok add a splash of oil (I use a non stick pan with water) fry onions, add capsicum and fry it all until lightly browned – remove & put asideCook meat mixture (I do this in batches)Return onions & veggies to pan, add the sauce and stir through.Serve with rice or noodles (I use the @changsasianfood noodles).