Little Leakers
Mongolian Beef Stir Fry
500g beef mince (you will need to make your own)
1 TBSPN Soy sauce
1 TBSPN Cornflour
1 TBSPN grated ginger
2 large garlic cloves, crushed
1/4 cup rice wine or dry sherry
1 TBSPN MCT Oil
2 TBSPNS Hoisin sauce
1 TBSPN Oyster sauce
1/2 Chinese cabbage finely shredded
1 carrot cut into thick match sticks
1/4 red capsicum cut into strips
6 green onions (shallots) finely shredded
steamed rice to serve
In a large bowl combine mince with soy sauce, cornflour, ginger, garlic half of rice wine and half of
MCT Oil. Mix well and set aside. Heat remaining oil in a wok on high. Stir fry mince mixture for 2
minutes in batches breaking up lumps with a wooden spoon until mixture is no longer pink.
Return all mince to wok with remaining rice wine and Oil, hoisin and oyster sauces and stir fry for
another 30 seconds to heat through. Add cabbage, carrot and capsicum and stir fry for another
minute. Stir through half of green onion and remove from heat. Serve with rice and remaining
onion.
1 TBSPN Soy sauce
1 TBSPN Cornflour
1 TBSPN grated ginger
2 large garlic cloves, crushed
1/4 cup rice wine or dry sherry
1 TBSPN MCT Oil
2 TBSPNS Hoisin sauce
1 TBSPN Oyster sauce
1/2 Chinese cabbage finely shredded
1 carrot cut into thick match sticks
1/4 red capsicum cut into strips
6 green onions (shallots) finely shredded
steamed rice to serve
In a large bowl combine mince with soy sauce, cornflour, ginger, garlic half of rice wine and half of
MCT Oil. Mix well and set aside. Heat remaining oil in a wok on high. Stir fry mince mixture for 2
minutes in batches breaking up lumps with a wooden spoon until mixture is no longer pink.
Return all mince to wok with remaining rice wine and Oil, hoisin and oyster sauces and stir fry for
another 30 seconds to heat through. Add cabbage, carrot and capsicum and stir fry for another
minute. Stir through half of green onion and remove from heat. Serve with rice and remaining
onion.
