Mongolian beef stir-fry

  • 10 mins preparation
  • 10 mins cooking
  • Serves 4
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Mongolian beef stir-fry
  • 400 gram beef rump steak, thinly sliced
  • 2 tablespoon cornflour
  • 2 tablespoon vegetable oil
  • 5 green onions, cut into 5cm lengths, plus extra, thinly sliced, to serve
  • 3 clove garlic, thinly sliced
  • 600 gram packet frozen stir-fry vegetables with ginger and garlic flavour sachet
  • 120 gram sachet mongolian stir-fry sauce
  • 3 cup cooked jasmine rice (1 cup raw)


Mongolian beef stir-fry
  • 1
    Combine beef and cornflour in a bowl. Heat a wok or large frying pan over high heat. Add 1 tablespoon of the oil; swirl to coat surface. Stir-fry beef, in batches, 2 minutes or until browned. Transfer beef to a heatproof plate.
  • 2
    Heat remaining oil in wok over high heat; swirl to coat surface. Add onion; stir-fry for 30 seconds or until starting to brown. Add garlic and flavour sachet; stir-fry for 30 seconds or until fragrant. Add vegetables; stir-fry 2 minutes or until just tender. Add sauce, beef and any resting juices; stir-fry 1 minute or until heated. Serve with rice and top with extra onion.