It’s safe to say that living in Dubai has exposed me to many different cuisines and tastes, as a result my culinary preferences have broadened drastically. The best part about living in the UAE is having everything halaal on your doorstep for you to try. Sadly, when coming back to South Africa after 7 years your foodie system goes into a bit of a shock because you can’t eat at just any restaurant because its not halaal.
Mongolian beef stir fry is one of my favorite menu items to order from PF Changs and when the craving hit, I needed to find a way to get my fill. This recipe is really so easy and after tinkering with it a bit, we actually now prefer having it at home rather than at the restaurant. The great part about making your meals at home is that you can have it exactly the way you want it with a little bit of this or that extra!
For this recipe you need very few ingredients but you may need to go out and buy some of them. The jaggery or Gur is an unrefined sugar commonly used in Asian foods. I prefer it in this recipe because it gives the sauce a caramel like flavor. if you would like to purchase this, most Indian spice shops should keep it. The color ranges from a golden buttery color to a deeper caramel like color. if you don’t have access to this you can use brown sugar or honey.
I use light soy sauce because once the sauce cooks and reduces it has a tendency of becoming too salty. However, if you have regular soy, just ensure not to let it evaporate too much.
Recipe (serves 2) adults
- ½ kg minute steak (cut into slices) or thinly sliced rump
- Olive oil
- Sesame oil
- 1 tsp fresh crushed garlic
- 1 ½ – 2 tsp grated ginger (depending on your heat preference)
- ¼ cup light soy sauce
- 1 ½ tbsp jaggery (you may sub for honey or brown sugar)
- 1 tsp corn flour
- Spring onion
- Sesame seeds
- In a wok, add 2 tbsp sesame oil and 2 tbsp olive oil and let this heat up.
- Add the steak to the wok and allow it to cook briefly, just enough for the color to change from pink to brown. remove the steak from the wok and keep the water (juices) that come out from it aside for later.
- in the wok, add 2 tbsp olive oil and 2 tbsp sesame oil. Allow this to heat up then add the ginger and the garlic and sauté this for 1 minute or so. Be careful not to burn the garlic.
- Then add the soy sauce, all the water from the beef that you kept aside and the jaggery. Let this cook for 2-3 minutes.
- Mix the corn flour with 2 tbsp of water to make a slurry, then pour (as much as you need) into the sauce in the wok to thicken it. Mix while adding to avoid lumps.
- once the sauce is thick, add the beef to the wok and toss it around in the sauce until all the beef is well coated.
- Sprinkle over sesame seeds and mix in chopped spring onion.
- Garnish with a little more sesame and spring onion and Serve immediately. Season with pepper and salt if required.
- Serve with steamed greens and sticky Jasmin or Bimri rice.