Nadiya Hussain’s Mongolian Beef with Sticky Rice
In this speedy weeknight dinner thinly sliced beef, stir-fried quickly in a sweet, spicy sauce is served simply with sticky rice. As seen on Nadiya Hussain's BBC2 series Cook Once Eat Twice.
From the book
Cook Once, Eat Twice
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Introduction
I love dishes like this, that have maximum flavour and minimum work, using ingredients that we all most likely have at home. The beef is tender, sticky and sweet – you will love it.
Ingredients
| For the beef: | |
|---|---|
| 500g | beef steak, thinly sliced |
| 1 tsp | oil |
| 2 tsp | dark soy sauce |
| 4 tbsp | cornflour |
| For the sauce: | |
| oil, for frying | |
| 7 cloves | of garlic, minced |
| 8 | large dried red chillies |
| 100ml | water, plus 1 tablespoon for the slurry |
| 2 tbsp | brown sugar |
| 50ml | dark soy sauce |
| 1 tsp | cornflour |
| To finish: | |
| 3 | spring onions, cut into 5cm pieces |
| white sesame seeds | |
| To serve: | |
| 2 x 250g | sticky rice packets |
Method
Start by taking the beef and putting it in a large bowl. Pour in the oil and soy, then add the cornflour and mix through till the beef is nicely coated.
To make the sauce, drizzle a dash of oil into a frying pan and get the oil hot. Add the garlic and chillies and cook until the garlic is a deep golden brown and the chillies almost blackened in places. Put the garlic and chillies aside in a bowl for later.
Then in the same pan over a high heat, cook the beef in batches till the beef is seared and dark brown. Remove the beef and set aside on a plate.
Mix the water, brown sugar and soy sauce together in a jug. Still using the same pan and adding a little oil if you need to (if there is some already in there, that is fine to use), pour the mixture into the pan and cook through for a few minutes over a medium heat.
Mix the cornflour with 1 tablespoon of water to make a slurry and add that to the pan. This should thicken the sauce instantly. Add the beef straight back in and stir through so the beef is glistening and covered in that shiny sauce. Throw the spring onions in and toss through.
Serve in a dish with the sesame seeds sprinkled over. I love to eat this with sticky rice straight out of a microwaved packet.
Tip: To cut any type of meat very thinly, I have a great trick: freeze for 4 hours in manageable chunks for cutting. Then take a sharp knife and cut as thin as you can. Freezing it for a few hours helps to stabilize the shape, making it easier to cut and hold the meat in place.
Also makes: Mongolian Beef Seaweed Rice Wraps.
Reviews
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