Thermomix Mongolian beef

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Thermomix Mongolian beef

This recipe is absolutely delicious. It tastes just like the Chinese restaurant version of Mongolian beef. My family loves it and always comes back for seconds.

I sometimes add strips of red pepper or even carrots.

I’ve also tried it with lamb fillet instead of beef.

Warning though – this is not a ‘let’s see what we’ve got in the fridge’ kind of recipe. It takes time (up to 3 hours marinating) and a lot of unusual ingredients.

Why not pin it for later?


Serves 4

Active time: 10 minutes – Total time: 30 minutes

Ingredients:

  • 2 cm ginger
  • 1 egg
  • 2 tbsp soy sauce (the recipe requires tamari but I use soy sauce and it works just the same)
  • 2 tsp sugar
  • 1 tbsp corn flour
  • 2 garlic cloves
  • 500g thin beef slices (ideally fillet but rump or sirloin will work just as well)
  • 2 onions
  • 40g peanut oil
  • 1 tbsp hoisin sauce
  • 1 tsp Chinese 5 spice
  • 1 tbsp rice wine vinegar
  • Optional chilli flakes – as much or as little as you like!
  • 1 tbsp sesame oil
  • 2 tsp sesame seeds
  • 1 spring onion, finely chopped

Let’s go…

  1. Place 2cm ginger, 1 egg, 2 tbsp soy sauce, 2 tsp sugar, 1 tbsp cornflour and 2 garlic cloves into mixing bowl. Chop 5 seconds / speed 8.
  2. Place beef slices into a bowl, pour marinade on top. Leave to marinade for at least one hour (ideally up to 3 hours).
  3. Place 2 onions, halved, into mixing bowl and chop 3 seconds / speed 5. Scrape down sides.
  4. Add 40g peanut oil. Saute 5 minutes / 100C / Speed 1.
  5. Add beef and marinade, 1 tbsp hoisin sauce, 1 tsp Chinese 5 spice, 1 tbsp rice wine vinegar, the chilli flakes & 1 tbsp sesame oil. Cook 15 minutes / 100C / Speed low / reverse speed.
  6. Add salt and pepper to your taste. Cook for a further 2 minutes / 100C / Speed low / reverse speed.

Serve with rice, sprinkled with sesame seeds and spring onion.

Delicious. Bon appetit x

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