Mongolian Beef (Chinese-Restaurant Style)

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RECIPE DATA

TITLE: Mongolian Beef (Chinese-Restaurant Style)
SERVES: 3
PREP: 15 min
TOTAL: 30 min

INGREDIENTS
600 g (about 3¾ cups pieces) beef rump or flank, thin slices against grain
1 tsp bicarb + 2 tbsp potato starch
8 cloves garlic
30 g (about ⅓ cup finely chopped) ginger
2 tbsp neutral oil
⅓ cup (80 ml) soy sauce
1 tbsp dark soy
3 tbsp coconut sugar or honey
½ cup (125 ml) water
1 tsp cornflour
1 tbsp Shaoxing wine
6 dried chillies
1 bunch spring onions, 5 cm lengths
jasmine rice

STEPS
1. Toss beef with bicarb, rest 15 min, then coat in potato starch.
2. Put garlic and ginger in the bowl. Chop. Add oil, sauté.
TM SETTINGS: 3 sec / speed 7
TM SETTINGS: 3 min / 120°C / speed 1
3. Add soy, dark soy, coconut sugar, water, cornflour, Shaoxing. Thicken.
TM SETTINGS: 4 min / 100°C / speed 2
4. Shallow-fry beef in a wok in batches until crisp-edged, drain. Toss chillies and spring onion 30 sec, add sauce and beef, toss. Serve with rice.
5. Portion & store: makes ~3 adult portions (~180 g beef + rice); a kid portion is half. Eat straight away. Fridge Eat fresh; freezer Not suitable.

NOTES
Portion size: ~180 g beef + rice
Batch note: One meal for 2 adults + 2 kids; eat fresh. Sauce in the bowl; velveted beef flash-fried in a wok.
Kids: Kid portion is half; same full-flavour dish.
Fridge life: Eat fresh
Freezer life: Not suitable

SOURCE: https://thermomix-workbook.pages.dev/recipes/mongolian-beef/