Mongolian Beef Ugali
Mongolian Beef Ugali is a unique fusion of our favorite take-out meal, Crispy Mongolian beef with a side of traditional East African Ugali
Ingredients
- 1 lb flank steak or sirloin, thinly sliced
- 1 small onion, sliced
- 5 dried red chilies
- 3 spring onions
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- ¼ cup cornstarch
- 5 tablespoon soya sauce
- 2 tablespoon oyster sauce
- 2 tablespoon rice wine vinegar
- 1 tablespoon sugar
- 4 tablespoon vegetable oil
- 2 cups maize flour
- 4 cups water
- salt to taste
- pepper
Instructions
- In a saucepan, heat four cups of water over medium heat and add a pinch of salt. As the water boils, pour in the maize flour and stir against the side of the pan to break up the lumps. As the mixture thickens, it gets more difficult to stir but keep mixing.
- Once the mixture begins to come away from the side of the saucepan, cover with a lid and cook on low heat for another 3 minutes. Once cooked, transfer to a bowl and let it cool to room temperature.
- Place thinly sliced beef in a bowl and season it with salt and pepper to taste. Add two tablespoons of soya sauce and cornstarch. Mix well and set aside for 30 minutes.
- In a separate bowl, mix oyster sauce, rice wine vinegar, sugar and three tablespoons of soya sauce to prepare the Mongolian beef sauce. Finely slice the bulbs of the spring onions and cut one inch slices of the green part and set aside.
- In a wok, heat 3 tablespoons of vegetable oil and fry the marinated beef strips for 2-3 minutes on high heat until slightly crispy. Remove the beef from the wok and place it over a paper towel.
- In the same wok, add another tablespoon of oil and sauté the ginger, garlic, red chilies and green onion whites until aromatic. Add in sliced onions and give it a quick toss for 30 seconds. Add the cooked beef back in the wok, pour over the Mongolian beef sauce and toss well to ensure all pieces are well coated with the sauce.
- Cook for another minute on high heat and add the green part of the spring onions and toss. Get creative with your presentation of Ugali served with a heap of Mongolian beef.