Mongolian Beef

Serves 2ppl
Prep = 10mins
Cook = 10mins



  • 300-350g Wagyu Steak
  • 2 tbsp water
  • 1 tbsp Chinese cooking wine
  • Salt
  • 1⁄2 tsp baking soda
  • 1 tbsp oil
  • 2 tbsp cornflour



  • 3 tbsp Chinese cooking wine
  • 3 tbsp soy sauce
  • 2 tbsp sugar
  • 1 tsp cracked pepper



  • 1 brown onion
  • 3 spring onions
  • 1 green capsicum
  • 3 cloves garlic – crushed
  • oil



  1. 1. Slice the beef into thin slices about 2cm by 2cm 
  2. 2. Mix the marinade ingredients together and toss the beef – set aside
  3. 3. Slice the onion thinly, cut the capsicum into 1-2cm pieces and cut the whites of the spring onion into 2cm pieces and the green parts thinly
  4. 4. Mix the sauce ingredients together
  5. 5. In a large frying pan add 2 tbsp oil and fry the beef on high heat, do in 2 batches for 2-3mins per batch
  6. 6. Remove beef and add the vegetables & garlic and cook for 2-3mins
  7. 7. Add the beef back in along with the sauce and cook, stirring regularly for 1min 8. Serve with rice and top with the sliced green spring onion



  • You can prepare all the items in advance – just don’t marinate the beef unTl 15-20mins before you plan on cooking
  • Can’t access flap meat – skirt, hangar or even sirloin if you are feeling fancy will work!
  • Cooking the beef in bathes means you wont crowd the pan and will help you get nice 

    caramelisation on the beef
  • Serve the beef with some steamed rice
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