Mongolian Beef

Servings:  

4
Mongolian Beef

Servings:  

4
  1. Soak the shiitake mushrooms in 1 1/2 cups boiling water for 30 minutes, then squeeze out excess water and slice thinly, discarding stems. Retain the soaking liquid.
  2. In a bowl, whisk together five spice powder, honey, cornflour, coconut aminos, eggs, ginger, fish sauce, garlic powder and sesame oil and set aside.
  3. Brown the mince in the olive oil over medium to high heat.
  4. Add the onion and cauliflower and stirfry for 3 minutes.
  5. Add the beans, egg mixture, shiitake liquid and slices.
  6. Bring to the boil, then reduce heat and simmer for 3 minutes.
  7. Add capsicum and cook for a further minute to heat through.
  8. Serve garnished with shallots.
  1. Soak the shiitake mushrooms in 1 1/2 cups boiling water for 30 minutes, then squeeze out excess water and slice thinly, discarding stems. Retain the soaking liquid.
  2. In a bowl, whisk together five spice powder, honey, cornflour, coconut aminos, eggs, ginger, fish sauce, garlic powder and sesame oil and set aside.
  3. Brown the mince in the olive oil over medium to high heat.
  4. Add the onion and cauliflower and stirfry for 3 minutes.
  5. Add the beans, egg mixture, shiitake liquid and slices.
  6. Bring to the boil, then reduce heat and simmer for 3 minutes.
  7. Add capsicum and cook for a further minute to heat through.
  8. Serve garnished with shallots.