Mongolian Beef Rump Strips

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

with jasmine rice & sesame seeds

4.7

19 reviews

Hands on Time: 20 - 35 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Paper Towel
Photo of Mongolian Beef Rump Strips

  1. 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.

  2. 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.

  3. 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.

  4. CRISPY Beef/" title="View all our recipes with Beef at eCook">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/" title="View all our recipes with Beef at eCook">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.

  5. 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/" title="View all our recipes with Beef at eCook">Beef strips, the sliced Cabbage, and the julienne carrot to the pan. Remove from the heat, toss until fully combined, and season to taste.

  6. LET’S MUNCH!

    Plate up a heaping helping of the rice and top with the saucy Mongolian Beef/" title="View all our recipes with Beef at eCook">Beef and veg. Garnish with the remaining spring onion and the toasted sesame seeds. Enjoy, Chef!

Download the Recipe

  1. 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.

  2. 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.

  3. 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.

  4. CRISPY Beef/" title="View all our recipes with Beef at eCook">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/" title="View all our recipes with Beef at eCook">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.

  5. 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/" title="View all our recipes with Beef at eCook">Beef strips, the sliced Cabbage, and the julienne carrot to the pan. Remove from the heat, toss until fully combined, and season to taste.

  6. LET’S MUNCH!

    Plate up a heaping helping of the rice and top with the saucy Mongolian Beef/" title="View all our recipes with Beef at eCook">Beef and veg. Garnish with the remaining spring onion and the toasted sesame seeds. Enjoy, Chef!

Download the Recipe

  1. 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.

  2. 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.

  3. 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.

  4. CRISPY Beef/" title="View all our recipes with Beef at eCook">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/" title="View all our recipes with Beef at eCook">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.

  5. 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/" title="View all our recipes with Beef at eCook">Beef strips, the sliced Cabbage, and the julienne carrot to the pan. Remove from the heat, toss until fully combined, and season to taste.

  6. LET’S MUNCH!

    Plate up a heaping helping of the rice and top with the saucy Mongolian Beef/" title="View all our recipes with Beef at eCook">Beef and veg. Garnish with the remaining spring onion and the toasted sesame seeds. Enjoy, Chef!

Download the Recipe

  1. 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.

  2. 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.

  3. 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.

  4. CRISPY Beef/" title="View all our recipes with Beef at eCook">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/" title="View all our recipes with Beef at eCook">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.

  5. 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/" title="View all our recipes with Beef at eCook">Beef strips, the sliced Cabbage, and the julienne carrot to the pan. Remove from the heat, toss until fully combined, and season to taste.

  6. LET’S MUNCH!

    Plate up a heaping helping of the rice and top with the saucy Mongolian Beef/" title="View all our recipes with Beef at eCook">Beef and veg. Garnish with the remaining spring onion and the toasted sesame seeds. Enjoy, Chef!

Download the Recipe

Frequently Asked Questions

What is the preparation time for Mongolian Beef Rump Strips?

The preparation time for Mongolian Beef Rump Strips with jasmine rice & sesame seeds is between 20 and 35 minutes.

What is the total time required to make Mongolian Beef Rump Strips with jasmine rice & sesame seeds?

The total time required to make Mongolian Beef Rump Strips with jasmine rice & sesame seeds is between 35 and 50 minutes.

How many servings does Mongolian Beef Rump Strips provide?

4 servings

What are the main ingredients in Mongolian Beef Rump Strips?

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

What is the nutritional information of Mongolian Beef Rump Strips?

Calories: 795, Carbs: 100 grams, Fat: grams, Protein: 41.5 grams, Sugar: 22.4 grams, Salt: 1007 grams

How do I prepare Mongolian Beef Rump Strips?

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! 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. 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. 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.

What should be prepared from my kitchen to make Mongolian Beef Rump Strips?

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

How many calories does Mongolian Beef Rump Strips have?

795 calories

How much fat content does Mongolian Beef Rump Strips have?

grams

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