Mongolian Beef Mince

Quick and flavourful stir-fried beef mince with green onions in a sweet and savoury sauce.

Ingredients

Main Ingredients

• 5 green onions
• 5 cloves garlic
• 10g grated ginger
• 3 tbsp neutral oil, divided
• 500g ground beef (or pork, chicken)
• 5 Vietnamese dried chillies (optional)
• 1/2 tbsp toasted sesame oil
• 3-4 cups hot cooked rice (about 210g per serving)
• 1/2 mild red chilli (or bell pepper), optional garnish

Sauce

• 3 tbsp soy sauce
• 2 tbsp sugar
• 1 tbsp oyster sauce
• 1 tsp chicken bouillon powder
• 1/2 tsp dark soy sauce
• 1 tbsp light corn syrup
• 2 tbsp Shaoxing wine (or mirin, dry sherry, or water)
• Black pepper to taste
• 5 tbsp water
• 1 tbsp cornstarch

Method

1. Thinly slice white parts of green onions. Cut green parts into 5cm long strips. Keep separately.
2. Smash and finely chop garlic cloves. Grate ginger.
3. Make sauce: Mix together soy sauce, sugar, oyster sauce, chicken bouillon powder, dark soy sauce, corn syrup, Shaoxing wine, black pepper, water, and cornstarch. Set aside.
4. Heat 1 tbsp oil in a wok over medium-high heat. Add ground beef, break it up, and saute for 7-8 minutes until nicely browned. Remove and set aside.
5. Add remaining 2 tbsp oil to the same wok over medium heat. Add white parts of green onions, garlic, and ginger. Stir and let flavours infuse for 1 minute.
6. Add thicker parts of green onions and dried chillies (if using). Stir for 30 seconds.
7. Pour in sauce. Simmer for 1 minute until sauce thickens. Add beef back in and mix for 1 minute.
8. Turn heat off. Add remaining green onions and sesame oil. Mix well.
9. Serve over rice, garnished with sliced red chilli if desired.

Nutrition (per serving, approximate)

Notes

Add sliced bell peppers or mushrooms for extra vegetables.

Adjust chilli to taste - reduce or omit for a milder version.

Can substitute ground pork or chicken for beef.

Source: Aaron and Claire

Tags: #beef #chinese #mince