For this week’s post I decided to make something really summery!
When I thought on the kinds of things that I like to eat when the summers sun is out, wraps came at the top of the list!
I don’t know about you, but for me the last thing I want to do in the heat is to sit down to a plate of food with a knife and fork, especially with a load of hot steam wafting up on to my already boiling cheeks!
If you like to cook, there’s also the heat of the kitchen to contend with!
I wanted something that would be quick while also not using the oven or too many pans.
With all these factors considered, I decided to make some delicious Mongolian beef wraps!
Mongolian beef has nothing to do with Mongolia, rather it was just the first “exotic” place the namer could think of.
If it was Mongolian however, I would certainly have a reason to take their cuisine to my heart!
It has all the flavours of a rich, meaty stew cooked for hours with all the effort of a few minutes frying!
Plain white wraps are a perfect accompaniment along with some sliced spring onion and fried bean sprouts, yummmmm!
For the beef, you will want to leanest cut you can find.
This beef will only be cooking for 10-15 minutes at the maximum so any nasty fatty bits will remain, cut these bits off if at all possible or make sure it has none to begin with!
You can skip the marinade if you wish to make this dish quicker but I think it makes the sauce glossy and the meat that little bit nicer!
Mongolian Beef Wraps
Serves 2 (Makes 4 wraps)
4 white tortilla wraps
1 tablespoon vegetable oil
350g lean beef steaks
3 large white mushrooms
4 spring onions
300g washed bean sprouts
For the marinade
1 teaspoon soy sauce
1 tablespoon water
1 teaspoon Chinese rice wine (Shaoxing)
1 teaspoon corn flour
For the sauce
4 tablespoons soy sauce
1 tablespoon hoisin sauce
2 teaspoons white granulated sugar
Cut the beef into thin strips and place in a bowl.
Add the soy sauce, water, rice wine and finally the corn flour to the beef then mix together with your hands until everything is thoroughly combined.
Place in the fridge, covered, for 30 minutes.
Remove from the fridge after 30 minutes and let rest.
In a small bowl prepare the sauce by adding the soy sauce, mixing in the hoisin sauce then finally adding in the sugar and giving another large stir.
Set that aside and prepare the mushrooms, slicing them thinly.
Heat up a frying pan over a high heat, adding the vegetable oil.
When hot add half of the beef along with marinade to the pan.
Fry until deep brown then remove and cook the other half the same.
Add the first batch of beef back into the pan then add the mushrooms.
Stir and cook until the mushrooms have absorbed the meaty juices of the beef.
On a medium heat, add the sauce to the mix and simmer, stirring, until the mushrooms are cooked and the sauce is thicker, transfer to a bowl and let rest.
While the meat is resting, wipe out your frying pan, place on a high heat and add the sesame oil.
When it is hot, add in the bean sprouts and cook until golden and crisp.
Place the bean sprouts in a bowl and cut up the spring onions, green tops included, and place them into a dish too.
Now, just take a wrap, assemble (don’t forget a sneaky bit of sauce!) and enjoy!