Mongolian Beef

Serves 4
Time 30 minutes (+ 1 hour marinating)


500g sirloin steak, cut into thin strips 

1 tsp white vinegar 

2 tbsp light soy 

3 tbsp cornflour

Salt & pepper

Extra virgin olive oil 

1 brown onion, thick strips

4 cloves garlic, crushed

1-inch knob ginger, cut into strips 

2 red chillies, chopped

2 green chillies, chopped

1 bunch garlic chives

1 bunch coriander 

1 tbsp brown sugar 

1 tbsp cornflour + 1 tbsp stock (optional if you need a thicker sauce) 

1 tbsp soy 


To serve

Steamed rice


Marinade the beef strips in vinegar and soy for 1 hour (if time permits). 

Add the cornflour to the marinated beef, make sure all the pieces are coated. If there is liquid leftover, add a little more cornflour so that it is all absorbed. 

Add a good amount of extra virgin olive to a hot pan so that the base is coated. Add the beef strips and fry on both sides until golden brown. 

Fry the onion, garlic, ginger, chilli with the beef a minute or until the onions begin to soften, then add garlic chives, coriander, brown sugar, chillies, stock, soy and cornflour slurry if you need the sauce to thicken a little more. 

Serve with steamed rice.