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?
Active time: 10 minutes – Total time: 30 minutes
- 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
- 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.
- Place beef slices into a bowl, pour marinade on top. Leave to marinade for at least one hour (ideally up to 3 hours).
- Place 2 onions, halved, into mixing bowl and chop 3 seconds / speed 5. Scrape down sides.
- Add 40g peanut oil. Saute 5 minutes / 100C / Speed 1.
- 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.
- 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