Beef rump strips are coated in cornflour to create a crisp coating whilst frying, before being tossed through a tasty sauce made of hoisin, fresh chilli, garlic and ginger. Thin strips of carrot and cabbage are added at the last minute for some crunch. These saucy beef strips are then served over steaming jasmine rice. This dish is divine from the first bite to the last!
Mongolian Beef Rump Strips
Mongolian Beef Rump Strips
with jasmine rice & sesame seeds
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Beef
- Cabbage
- Cornflour
- Free-range Beef Rump Strips
- Fresh Chilli
- Fresh Chillies
- Fresh Ginger
- Garlic Clove
- Garlic Cloves
- Hoisin Sauce
- Jasmine Rice
- Julienne Carrots
- Rice Wine Vinegar
- Spring Onions
- White Sesame Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
JAZZY RICE
Place the rinsed rice in a pot with 150ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff up with a fork and cover.
SAUCY SAUCY
Place 5ml of the cornflour in a bowl. Slowly pour in 80ml of water, stirring continuously. On completion, add the hoisin sauce, the sliced chilli (to taste), and the rice wine vinegar. Stir until fully combined and set aside.
OPEN SESAME
Place the sesame seeds in a deep pan over a medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
CRISPY BEEF
Return the pan to a medium-high heat with enough oil to cover the base. In a bowl, add the remaining cornflour, the beef strips, and seasoning. Toss until fully coated. When the pan is hot, add the coated beef strips and fry until crispy, 45-60 seconds per side. Drain on paper towel. Reserve about 1 tbsp of the oil in the pan, discarding the rest.
FINISH UP!
Return the pan, with the reserved oil, to a low-medium heat. When hot, add the grated garlic, the grated ginger, and ½ the sliced spring onion. Fry until fragrant, 1-2 minutes (shifting constantly). Pour in the hoisin-chilli sauce and leave to simmer until sticky and glossy, 1-2 minutes. Add the cooked beef strips, the sliced cabbage, and the julienne carrot to the pan. Remove from the heat, toss until fully combined, and season to taste.
LET’S MUNCH!
Plate up a heaping helping of the rice and top with the saucy Mongolian beef and veg. Garnish with the remaining spring onion and the toasted sesame seeds. Enjoy, Chef!
Jasmine Rice - 75ml
Cornflour - 30ml
Hoisin Sauce - 25ml
Fresh Chilli - 1
Rice Wine Vinegar - 20ml
White Sesame Seeds - 10ml
Free-range Beef Rump Strips - 150g
Garlic Clove - 1
Fresh Ginger - 10g
Spring Onions - 2
Cabbage - 100g
Julienne Carrots - 100g
JAZZY RICE
Place the rinsed rice in a pot with 300ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff up with a fork and cover.
SAUCY SAUCY
Place 10ml of the cornflour in a bowl. Slowly pour in 160ml of water, stirring continuously. On completion, add the hoisin sauce, the sliced chilli (to taste), and the rice wine vinegar. Stir until fully combined and set aside.
OPEN SESAME
Place the sesame seeds in a deep pan over a medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
CRISPY BEEF
Return the pan to a medium-high heat with enough oil to cover the base. In a bowl, add the remaining cornflour, the beef strips, and seasoning. Toss until fully coated. When the pan is hot, add the coated beef strips and fry until crispy, 45-60 seconds per side. Drain on paper towel. Reserve about 1 tbsp of the oil in the pan, discarding the rest.
FINISH UP!
Return the pan, with the reserved oil, to a low-medium heat. When hot, add the grated garlic, the grated ginger, and ½ the sliced spring onion. Fry until fragrant, 1-2 minutes (shifting constantly). Pour in the hoisin-chilli sauce and leave to simmer until sticky and glossy, 1-2 minutes. Add the cooked beef strips, the sliced cabbage, and the julienne carrot to the pan. Remove from the heat, toss until fully combined, and season to taste.
LET’S MUNCH!
Plate up a heaping helping of the rice and top with the saucy Mongolian beef and veg. Garnish with the remaining spring onion and the toasted sesame seeds. Enjoy, Chef!
Jasmine Rice - 150ml
Cornflour - 60ml
Hoisin Sauce - 50ml
Fresh Chilli - 1
Rice Wine Vinegar - 40ml
White Sesame Seeds - 20ml
Free-range Beef Rump Strips - 300g
Garlic Cloves - 2
Fresh Ginger - 20g
Spring Onions - 4
Cabbage - 200g
Julienne Carrots - 200g
JAZZY RICE
Place the rinsed rice in a pot with 450ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff up with a fork and cover.
SAUCY SAUCY
Place 15ml of the cornflour in a bowl. Slowly pour in 240ml of water, stirring continuously. On completion, add the hoisin sauce, the sliced chilli (to taste), and the rice wine vinegar. Stir until fully combined and set aside.
OPEN SESAME
Place the sesame seeds in a deep pan over a medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
CRISPY BEEF
Return the pan to a medium-high heat with enough oil to cover the base. In a bowl, add the remaining cornflour, the beef strips, and seasoning. Toss until fully coated. When the pan is hot, add the coated beef strips and fry until crispy, 45-60 seconds per side. You may need to do this step in batches. Drain on paper towel. Reserve about 1 tbsp of the oil in the pan, discarding the rest.
FINISH UP!
Return the pan, with the reserved oil, to a low-medium heat. When hot, add the grated garlic, the grated ginger, and ½ the sliced spring onion. Fry until fragrant, 1-2 minutes (shifting constantly). Pour in the hoisin-chilli sauce and leave to simmer until sticky and glossy, 1-2 minutes. Add the cooked beef strips, the sliced cabbage, and the julienne carrot to the pan. Remove from the heat, toss until fully combined, and season to taste.
LET’S MUNCH!
Plate up a heaping helping of the rice and top with the saucy Mongolian beef and veg. Garnish with the remaining spring onion and the toasted sesame seeds. Enjoy, Chef!
Jasmine Rice - 225ml
Cornflour - 85ml
Hoisin Sauce - 75ml
Fresh Chillies - 2
Rice Wine Vinegar - 60ml
White Sesame Seeds - 30ml
Free-range Beef Rump Strips - 450g
Garlic Cloves - 3
Fresh Ginger - 30g
Spring Onions - 6
Cabbage - 300g
Julienne Carrots - 300g
JAZZY RICE
Place the rinsed rice in a pot with 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff up with a fork and cover.
SAUCY SAUCY
Place 20ml of the cornflour in a bowl. Slowly pour in 320ml of water, stirring continuously. On completion, add the hoisin sauce, the sliced chilli (to taste), and the rice wine vinegar. Stir until fully combined and set aside.
OPEN SESAME
Place the sesame seeds in a deep pan over a medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
CRISPY BEEF
Return the pan to a medium-high heat with enough oil to cover the base. In a bowl, add the remaining cornflour, the beef strips, and seasoning. Toss until fully coated. When the pan is hot, add the coated beef strips and fry until crispy, 45-60 seconds per side. You may need to do this step in batches. Drain on paper towel. Reserve about 1 tbsp of the oil in the pan, discarding the rest.
FINISH UP!
Return the pan, with the reserved oil, to a low-medium heat. When hot, add the grated garlic, the grated ginger, and ½ the sliced spring onion. Fry until fragrant, 1-2 minutes (shifting constantly). Pour in the hoisin-chilli sauce and leave to simmer until sticky and glossy, 1-2 minutes. Add the cooked beef strips, the sliced cabbage, and the julienne carrot to the pan. Remove from the heat, toss until fully combined, and season to taste.
LET’S MUNCH!
Plate up a heaping helping of the rice and top with the saucy Mongolian beef and veg. Garnish with the remaining spring onion and the toasted sesame seeds. Enjoy, Chef!
Jasmine Rice - 300ml
Cornflour - 125ml
Hoisin Sauce - 100ml
Fresh Chillies - 2
Rice Wine Vinegar - 80ml
White Sesame Seeds - 40ml
Free-range Beef Rump Strips - 600g
Garlic Cloves - 4
Fresh Ginger - 40g
Spring Onions - 8
Cabbage - 400g
Julienne Carrots - 400g
Woolies Products in this dish
