Thermomix Mongolian beef

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