Another classic Asian style sauce for meats such as lamb or beef.
Velvet thinly sliced meat first by sprinkling with bi-carbonate of soda – 3/4 tsp per 500g meat. Rinse and dry in a tea towel before stir frying.
Mongolian Stir Fry Sauce
Author: ThermoGourmand
Recipe type: Sauce
: Asian
A delicious sweet and tangy sauce for beef or lamb stir fries.
Ingredients
- 2 cloves garlic
- 1 x 2cm piece ginger, peeled
- 2 Tbsp sesame oil
- 100g soy sauce
- 100g brown sugar/sweetener
- 80g rice wine vinegar
- 40g oyster sauce
- 40g hoisin sauce
Method
- Add garlic and ginger to bowl. Mince 3 sec/sp 8.
- Add sesame oil and sauté 5 min/100/sp soft/MC off.
- Add remaining ingredients and cook 6 min/100/sp 1.
- Place into a jar and keep in the fridge.
- Dilute with a little water and add to cooked beef or lamb.
- Thicken with a cornflour slurry.
