Easy Mongolian Beef Mince 🇨🇳

If you have never done stir frying or used a wok before, this is a good practice opportunity for you, using mince beef instead of the usual beef slices and finely shredded Chinese cabbages. The vegetables are tossed into the wok at the last moment so they retain their crunch.  The use of Hoisin sauce and malt vinegar gives the the dish a punch.  I found the original recipe in one of Kylie Kwong's cookbooks.  Colourfully piled high on a plate, the dish looks appetising and is delicious with rice.  If you want to double the recipe, make sure you cook the beef in two batches.  Overcrowding the wok reduces the cooking temperature, stewing the meat instead of frying it.  

Serves 2-3

INGREDIENTS

• 250g / 9oz beef mince
• 180g / 6oz  finely shredded Chinese cabbage
• 1 teaspoon sea salt
• 2 tablespoons vegetable or peanut oil  
• 1 tablespoon Hoisin sauce
• 2 teaspoons oyster sauce
• 1 teaspoon malt vinegar
• 1 teaspoon sesame oil
• ½ medium sized red capsicum, finely sliced
• ½ cup finely sliced spring onions

Marinade for the beef:

• 1 tablespoon Chinese Shaoxin wine
• 2 teaspoons light soy sauce
• 2 teaspoons cornflour
• 1 tablespoon finely diced giner
• 1 clove of garlic, finely chopped 

METHOD

1. Mix the beef mince with the marinade in a bowl.  Cover and leave in the refrigerator for 15-30 minutes.
2. Add salt to the shredded cabbage in a large bowl.  Use your hands to mix the ingredients together.  Set aside for 15 minutes, then rinse under cold water and drain with a colander to drain.  Squeeze out excess liquid with your hands.
3. Heat oil in a hot wok or large frying pan.  Add the beef and stir-fry for 30 seconds until the meat starts to turn brown, breaking up any lumps with the spatula.
4. Add hoisin sauce, oyster sauce, vinegar and sesame oil.  Stir fry for another 30 seconds or so until the meat is fully cooked.
5. Toss in the cabbage and red capsicum and stir fry for a further minute.  Stir in spring onions, reserving a little for garnishing, and remove from heat.

Source (with adaptations): Kylie Kwong's Simple Chinese Cooking