Mongolian Beef

Serves 4 

  • 600g minced beef
  • 5 cups shredded Chinese cabbage
  • 2 teaspoons sea salt
  • ¼ cup vegetable oil
  • 2 tablespoons shao hsing wine or dry sherry
  • 2 tablespoons hoisin sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon malt vinegar
  • ½ teaspoon sesame oil
  • 1 small carrot, peeled and finely sliced
  • ½ medium-sized red pepper, finely sliced
  • ¾ cup finely sliced spring onion (scallions)


  • 2 tablespoons shao hsing wine or dry sherry
  • 1 tablespoon light soy sauce
  • 1 tablespoon cornflour (cornstarch)
  • 1 tablespoon finely diced ginger
  • 3 garlic cloves, finely sliced
  • ½ teaspoon sesame oil 

Combine minced beef with marinade ingredients in a large bowl, cover and leave to marinate in the fridge for 30 minutes. 

Meanwhile, place cabbage and salt in a large bowl, mixing together well with your hands to combine. Stand for 15 minutes then rinse under cold water and drain. Use your hands to squeeze out any excess liquid. 

Heat 2 tablespoons of the oil in a wok until the surface seems to shimmer slightly. Add half the marinated beef and stir-fry for 30 seconds, breaking up any lumps with a spoon. Remove from the wok with a slotted spoon and set aside.  Add remaining oil to hot wok, stir in remaining beef and cook, stirring for 30 seconds. Return reserved beef mixture to the wok with wine or sherry, hoisin sauce, oyster sauce, vinegar and sesame oil and stir-fry for 30 seconds. 

Toss in reserved cabbage, carrot and pepper and stir-fry for a further minute. Stir through spring onions, reserving just a little to garnish, and remove from heat. 

Serve with steamed rice

This recipe is from Simple Chinese Cooking by Kylie Kwong


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