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Mongolian Beef
with minced meat
Ingredients
| 600 g | quality beef mince, ground beef |
| 300 g | Chinese cabbage, finely shredded |
| 2 tsp | sea salt |
| 2 tbsp | vegetable oil |
| 2 tbsp | Chinese rice wine, shao hsing |
| 2 tbsp | hoisin sauce |
| 1 tbsp | oyster sauce |
| 1 tsp | malt vinegar |
| 1/2 tsp | sesame oil |
| 80 g | carrots, peeled and finely sliced |
| 220 g | red capsicum, seeded and finely sliced |
| 50 g | spring onions, the white part finely sliced |
| For the marinade: | |
| 2 tbsp | Chinese rice wine, shao hsing or dry sherry |
| 1 tbsp | light soy sauce |
| 1 tbsp | cornflour |
| 1 tbsp | ginger, finely diced |
| 4 clove(s) | garlic, finely diced |
| 1/2 tsp | sesame oil |
| spring onions, the green part for garnishing |
Method
Preparation time: ca. 30 min / Grade of difficulty: medium / Calories per portion: n/a
Mix together the marinade ingredients, combine with the beef and store covered for 30 minutes in the fridge.
Meanwhile mix together well the cabbage and salt. Let stand for 15 minutes then rinse under cold water and drain. Squeeze out excess liquid with your hands.
Heat the oil in a hot wok or heavy-based pan and stir-fry half the marinated beef for about 1 minute until it is just cooked through. Break up any lumps with a spoon.
Remove from the wok with a slotted spoon and set aside.
Stir in remaining beef, adding a little more oil if necessary, and cook, stirring for 40 seconds.
Return reserved beef to the wok with wine or sherry, hoisin sauce, oyster sauce, vinegar and sesame oil and stir-fry for about 30 seconds.
Add cabbage, carrots and capsicum and stir-fry for a further minute. Stir spring onions and remove from the heat.
Sprinkle the dish with the green parts of the spring onions and serve immediatly with rice and some sliced chillies on the side.
Tip:
Substitute the minced beef with beef strips
Meanwhile mix together well the cabbage and salt. Let stand for 15 minutes then rinse under cold water and drain. Squeeze out excess liquid with your hands.
Heat the oil in a hot wok or heavy-based pan and stir-fry half the marinated beef for about 1 minute until it is just cooked through. Break up any lumps with a spoon.
Remove from the wok with a slotted spoon and set aside.
Stir in remaining beef, adding a little more oil if necessary, and cook, stirring for 40 seconds.
Return reserved beef to the wok with wine or sherry, hoisin sauce, oyster sauce, vinegar and sesame oil and stir-fry for about 30 seconds.
Add cabbage, carrots and capsicum and stir-fry for a further minute. Stir spring onions and remove from the heat.
Sprinkle the dish with the green parts of the spring onions and serve immediatly with rice and some sliced chillies on the side.
Tip:
Substitute the minced beef with beef strips
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Comments by other users
I am making Buuz for an appetizer at a Christmas party. I'm confused as to whether the minced meat called for in the recipe is finely chopped meat or minced meat with the dried fruit that we use in pies at Thanksgiving. Can someone help me with this?
Patti
Patti
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pboling
11/10/2009 23:11 o'clock