Hearty Mongolian Beef Soup
This Hearty Mongolian Beef Soup is your weeknight hero, ready in a flash! Packed with 35g of protein to keep you going, this dairy-free delight balances tender steak with that addictive sweet-savoury punch of hoisin and a cheeky kick of chilli. It’s less 'slow-cooked epic' and more 'quick-fire deliciousness' for your meal plan.
Ingredients
ginger30 g
vegetable oil45 ml
soy sauce6 tbsplow sodium preferred
chicken broth700 mllow sodium preferred
flank steaks450 gsliced thinly into 2.5cm wide pieces
cornflour9 tsp
smoked paprika1 tsp
hoisin sauce4 tbsp
brown sugar25 g
chilli garlic sauce1 tspuse more for extra spiciness
leek1 wholewhite and light green parts only
red pepper1 whole
tomato paste1 tbsp
rice300 g
spring onions2 whole
sesame seed1 tspfor garnish
white onion1 whole
Instructions
Chef's Tips
For an extra depth of flavour, marinate the beef in a tablespoon of soy sauce and a teaspoon of sesame oil for at least 30 minutes before searing.
If you prefer a thicker, stew-like consistency, you can add the cooked rice directly into the soup during the last few minutes of simmering.
To make this soup vegetarian, substitute the flank steak with firm tofu or mushrooms and use vegetable broth instead of chicken broth.
Cook the Rice
Cook the rice according to the packages instructions and set aside, covered, until we're ready to serve.
Prepare the Flank Steak
Thinly slice the flank steak into pieces approximately 2.5cm wide. In a bowl, toss the sliced beef with 6 teaspoons of cornflour and the smoked paprika until every piece is evenly coated.
Sear the Beef
Heat 1 tablespoon of vegetable oil in a 4-5 litre Dutch oven over medium heat until shimmering. Add half of the coated beef in a single layer and sear all sides until nicely browned. Remove the seared beef to a separate bowl and set aside. Add another tablespoon of vegetable oil and repeat the searing process with the remaining beef, transferring it to the bowl with the first batch.
Prepare the Sauce Mixture
In a mixing bowl, whisk together the soy sauce, hoisin sauce, brown sugar, chilli garlic sauce, and the remaining 3 teaspoons of cornflour until thoroughly combined. Set this sauce mixture aside.
Prepare the Vegetables
Dice the small onion. Chop the white and light green parts of the leek. Dice the small red pepper. Mince or grate the ginger.
Sauté the Vegetables and Aromatics
Deglaze the Dutch oven by pouring in a splash of water, scraping up any browned bits stuck to the bottom. Add the remaining 1 tablespoon of vegetable oil, the diced onion, chopped leek, and diced red pepper to the pot. Sauté these vegetables until they become soft.
Build the Soup Base
Move the sautéed vegetables to one side of the pot. Add a splash of chicken broth to the cleared space, then stir in the tomato paste and minced ginger until smooth and fragrant. Blend this ginger and tomato mixture thoroughly into the sautéed vegetables.
Thicken and Combine
Pour the prepared sauce mixture into the pot and mix well with the vegetables. Allow this to heat for a few minutes until the sauce begins to thicken and achieve a glossy appearance. Scrape the seared beef and any accumulated juices back into the soup. Pour in the remaining chicken broth. Bring the entire mixture up to a light boil, then immediately reduce the heat and let it simmer gently for 10 minutes.
Finish and Serve
While the soup simmers, thinly slice the spring onion on the diagonal. Ladle the hot soup into individual bowls. Garnish each serving with the sliced spring onion and a sprinkling of sesame seeds. Serve immediately alongside cooked rice, allowing diners to add their preferred amount of rice to their soup.
