• Mongolian beef

    mongolian beef 2

    If you like a thicker sauce, you can add 1/2 a tablespoon of arrowroot powder to the broth and whisk together before adding to the pan. You can also increase or decrease the amount of honey and chilli flakes depending on how sweet or you like this dish to be.


    • 500 grams rump or flank steak
    • 3 tablespoons arrowroot powder
    • 1/2 teaspoon sea salt
    • 1/2 teaspoon black pepper
    • 1 tablespoon + small amount of olive oil for cooking
    • 1 tablespoon garlic
    • 1 teaspoon dried ginger
    • pinch of chilli flakes (optional)
    • 1 tablespoon sesame oil
    • 1/2 cup low salt soy sauce
    • 1/2 cup chicken or beef broth
    • 1/3 cup honey
    • 3 shallots, chopped


    1. Slice the steak against the grain into pieces about 1/4 of an inch thick.
    2. Add the arrowroot powder to a medium sized bowl and combine with the salt and pepper. Dip each piece of steak into the arrowroot powder and place on a plate for 5 – 10 minutes to allow the powder to adhere better.
    3. While waiting, prepare the sauce by heating the 1 tablespoon of olive oil in a medium sized saucepan over a low heat. Add the garlic, ginger and chilli flakes (if desired) and cook for about 1 minute.
    4. Add the sesame oil, soy sauce and broth and stir the ingredients together. Add the honey and allow it to melt into the sauce, stirring frequently.
    5. Turn up the heat and continue to stir until the sauce thickens slightly (about 3 – 4 minutes). Remove the saucepan and leave the sauce in it while you cook the steak.
    6. In a frypan over a medium – high heat, cook the steak to desired texture and pour sauce over the top. Continue to cook for a further 3 minutes. Add chopped shallots and cook for an additional 1 minute.
    7. Add sesame seeds or other garnishes as desired and serve.