The Tsai Family’s Mongolian Beef

Name: The Tsai Family’s Mongolian Beef
Cuisine: Chinese
Ingredients: 5 spring onions, finely shredded; 1 large red or green pepper, seeded and finely shredded; 1 large red or green pepper, seeded and finely shredded; 2 medium-sized carrots, finely shredded; 2 tablespoons finely chopped shallots; 1½ tablespoons groundnut oil; 2 teaspoons cornflour; 2 teaspoons finely chopped fresh ginger; 2½ tablespoons coarsely chopped garlic; ½ teaspoon freshly ground black pepper; 2 teaspoons toasted sesame oil; 1 tablespoon light soy sauce; 3 tablespoons Shaoxing rice wine or dry sherry; 3 tablespoons Shaoxing rice wine or dry sherry; 450 g (1 lb) lean minced beef; 1 tablespoon plus ½ teaspoon salt; ¼ teaspoon freshly ground black pepper; 2 tablespoons hoisin sauce; 3 tablespoons oyster sauce; 450 g (1 lb) cabbage finely shredded

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Easy Family Dishes

By Ken Hom

Published 1998

About

Although I suspect that this recipe has little to do with Mongolian cooking – or with authentic Chinese cuisine, for that matter – it nevertheless appeared under this title in the Tsai family’s Chinese restaurant. Ethnic Chinese know full well how different they are in so many ways from Mongolians, who invaded and conquered the Chinese. But I am sure that the exotic name was invented to entice Westerners to order this simple but delicious stir-fried beef dish.

The recipe illustrates

Ingredients

Main course

Ingredients

Method