I’ve gotten numerous requests for some quick and easy recipes that are also tasty and nutritious (and aren’t sandwiches and hoagies). Recognizing that such recipes could actually do good to more people as well, I present to you an oriental recipe, called ‘Mongolian Beef Mince Stir Fry’.
Now I’ve covered a beef stir fry recipe on this blog in the past, but this once uses minced beef instead of the usual strips of beef you’d see in most beef stir fry recipes. In fact, you’ll find many Mongolian stir-fried beef recipes that call for strips, but we’re going stick to mince because it requires lesser marinating time and fries/ cooks very quickly as compared to strips, which take longer to fully absorb the flavor of the sauce.
Additionally, you may add about 50 grams of pork mince to the beef to enhance the flavor. You don’t have to, but it’s highly recommended and works like magic. Finally, if you don’t have rice vinegar on hand, you could substitute it for rice wine or white wine. Similarly, if you can’t find Napa cabbage, regular cabbage works just as well.
- 500g beef mince
- 50g pork mince (optional, but recommended)
- 1 tablespoon light soy sauce
- 1 tablespoon corn flour
- 1 inch piece of ginger (chopped)
- 5 large garlic cloves, crushed
- ¼ cup (60ml) rice wine or dry white wine
- 1 teaspoon sesame oil
- 1 tablespoon peanut oil
- 2 tablespoons hoisin sauce
- 1 tablespoon oyster sauce
- ½ Napa cabbage finely shredded
- 1 carrot, cut into thick matchsticks
- ½ red capsicum, cut into strips
- 6 green onions (shallots), finely shredded
- Steamed rice, to serve
- Using a mortar and pestle, crush the garlic into somewhat smaller pieces. Add the ginger, chopped up to the pestle and continue to crush until you have a paste of somewhat thick consistency. A little water may be added to make the grinding easier, but take care not to make the mixture runny. For those who’re short on time, a ready-to-use ginger-garlic paste may also be used, though that is unlikely to yield the best results. Once the paste is done, keep it aside.
- Mix together soy sauce, corn flour, half the rice wine, ginger-garlic paste and half the sesame oil in a large bowl. This is our marinade. Add the mince to this and mix thoroughly. Set aside for a minimum of 10-20 minutes, although the ideal time is about 90 minutes.
- Heat peanut oil in a wok on high. Add in the mince and stir-fry this mixture for 2 minutes, in batches, breaking up lumps with a wooden spoon, until the mixture is no longer pink. Remove with a slotted spoon and transfer to a shallow dish.
- Return this mince mixture to a wok with the remaining rice wine and sesame oil, hoisin and oyster sauces mix and stir-fry for another 30 seconds to heat through. You may add a little salt, but remember that the sauces already contain varying quantities of salt and you don’t want it getting too salty.
- Add the cabbage, carrot and capsicum and stir-fry for another minute. Stir through half of green onion and remove from heat. Garnish with green onion and serve with steamed rice.