11 January 2012

Recipe: Mongolian Beef & Rice

What's one sure-fire sign of a winner? A recipe book page splattered with many a night of cooking on it!

This is a deliciously rich and tasty meal which is quick enough for us to make, even on a rushed mid-week evening.

Beef or lamb sliced thinly
Veges for stir-frying
1 tsp five-spice powder
2 tsp sugar
1 Tbsp cornflour
1/3 cup light soy sauce
1 Tbsp black bean sauce
1 clove garlic crushed or 1 tsp easy garlic
1 1/2 Tbsp rice vinegar or wine
1 egg beaten lightly
1/3 cup beef stock
1/4 tsp of sesame oil

Place meat in a large bowl with five-spice, sugar, cornflour, soy sauce, black bean sauce, garlic, rice vinegar/wine and egg.

Cover and refrigerate for at least 10 minutes.

While meat is marinading, stir-fry veges in wok and then put aside.

Drain lamb over small bowl, but keep the marinade. Heat oil in wok and stir-fry lamb until browned in tender.

Add in remaining marinade, stock and stir over heat until mixture thickens.

Serve with rice, and enjoy!

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