Mongolian Beef Stir-Fry with Rice

Ingredients

While the original Palauan dish, Pado'Lalo', features fish as the main protein, this Mongolian adaptation replaces it with beef. Mongolian cuisine is renowned for its use of beef, making it a natural choice for this adaptation. Additionally, the Mongolian version incorporates a variety of vegetables, such as bell peppers, carrots, and onions, to enhance the flavors and textures of the dish. We alse have the original recipe for Pado'Lalo', so you can check it out.

• 500g (1.1 lb) beef sirloin, thinly sliced 500g (1.1 lb) beef sirloin, thinly sliced
• 3 tablespoons soy sauce 3 tablespoons soy sauce
• 2 tablespoons hoisin sauce 2 tablespoons hoisin sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated 1 teaspoon fresh ginger, grated
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced 1 yellow bell pepper, thinly sliced
• 1 carrot, julienned 1 carrot, julienned
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 green onions, chopped 2 green onions, chopped
• Steamed rice, for serving Steamed rice, for serving

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 18g, 4g
• Carbohydrates (total, sugars): 20g, 10g
• Protein: 34g
• Fiber: 4g
• Salt: 2.5g

Preparation

1. 1.
   In a bowl, combine the soy sauce, hoisin sauce, oyster sauce, brown sugar, minced garlic, and grated ginger. Mix well.
2. 2.
   Add the sliced beef to the marinade and toss to coat. Let it marinate for at least 30 minutes.
3. 3.
   Heat the vegetable oil in a large skillet or wok over high heat.
4. 4.
   Add the marinated beef to the hot skillet and stir-fry for 2-3 minutes until browned and cooked through. Remove the beef from the skillet and set aside.
5. 5.
   In the same skillet, add the sliced bell peppers, julienned carrot, and sliced onion. Stir-fry for 2-3 minutes until the vegetables are crisp-tender.
6. 6.
   Return the cooked beef to the skillet and pour in any remaining marinade. Stir-fry for an additional 1-2 minutes to coat the beef and vegetables with the sauce.
7. 7.
   Sprinkle the chopped green onions over the stir-fry and give it a final toss.
8. 8.
   Serve the Mongolian Beef Stir-Fry over steamed rice.

Treat your ingredients with care...

• Beef — For the best results, choose a tender cut of beef like sirloin and slice it thinly against the grain to ensure tenderness.
• Ginger — Use fresh ginger for its vibrant flavor. Peel the ginger root and grate it finely before adding it to the marinade.

Tips & Tricks

• For a spicier kick, add a teaspoon of chili flakes or a drizzle of sriracha sauce to the marinade.
• To make the dish more colorful, you can use a mix of different bell pepper colors, such as red, yellow, and green.
• If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water and add it to the stir-fry during the final minute of cooking.
• Feel free to customize the vegetable selection based on your preferences. Snow peas, broccoli, or mushrooms would also work well in this dish.
• For a vegetarian version, you can substitute the beef with tofu or seitan and adjust the cooking time accordingly.

Serving advice

Serve the Mongolian Beef Stir-Fry over a bed of steamed rice. Garnish with additional chopped green onions for a fresh burst of flavor.

Presentation advice

Arrange the colorful stir-fried beef and vegetables on a large serving platter, with the steamed rice served in a separate bowl. Sprinkle some sesame seeds over the dish for an added touch of elegance.