A simple Asian style beef gravy recipe perfect with fried rice. It can be thickened and enjoyed with noodles as well.
The beef – If you check on Pinterest, you will find a lot of recipes that call for thinly cut sliced beef that needs to be coated in some corn starch and stir-fried for a few mins until cooked.
You will need to get the right ‘cut’ of beef that cooks in such a short of time and stays juicy.
We usually just get cubes of Indian/ Pakistani beef that is not really cut as per the sections of the beef (like sirloin, rump, ribeye, etc).
So when I make an Asian style recipe, I usually just cook the beef ahead in a pressure cooker with a bit of water till the beef cubes covered in water over 2 cm. Add around 1/2 tsp red chilly powder and a sprinkling of turmeric and salt to taste and cook until soft and tender. Strain and save the stock.
What you need:
800 gms Beef cubes (cooked with 1/2 tsp chilli powder and 1/4 tsp turmeric and 1/2 tsp salt in a pressure cooker)
1.5 tbsp minced ginger
3 cloves garlic
2 sprigs of spring onion chopped finely (separate the green and white portions)
1 cup thickly sliced mushrooms
1/2 cup soy sauce (I prefer Kikkoman)
3/4 cup brown sugar
2 tsp Hoisin sauce (optional)
5-6 Dry red chillies broken
1/2 tsp sesame oil
1 tsp cornstarch
1/4 cup water
Beef stock (saved from the pressure cooker)
Oil – 3 tbsp for sauteeing
Salt to taste if required
Sesame seeds to garnish (optional)
In a wide stainless steel/non-stick pot, add some oil and let it heat up.
Add dry red chillies, followed by the chopped spring onion (white part), minced ginger and garlic. Saute till the rawness disappears and then add the mushrooms and saute.
Slice up the cooked beef cubes and add to the pot and saute for a few mins.
Add the soy sauce, brown sugar, hoisin sauce if adding, and the beef stock.
Let it cook for 6-8 mins and allow it to bubble away and reduce till its not too watery. Make a slurry with corn flour and water, and pour into the gravy. Add the sesame oil.
Check for seasoning, add salt if needed. If you like more spicy, break up a few red chillies. Garnish with green onions and sesame seeds and serve with steaming fried rice. Delish!
I like my Mongolian beef to have more gravy than thick and gloopy. Hence I don’t add too much cornflour. It is more of a pouring consistency perfect for rice.
I hope you try the recipe, its got pretty simple ingredients that you might have in your fridge except for the hoisin sauce (maybe).
Hope you enjoy it as much as we do! 🙂