Mongolian Beef

 

Mongolian Beef

 Serves: 4

INGREDIENTS

400g (14 oz) flank steak

2 tbsp vegetable oil

1 red onion, cut into wedges

4cm piece ginger, finely chopped

2 garlic cloves, roughly chopped

2 dried red chillies, roughly chopped

1 tbsp corn flour (cornstarch) mixed with 1 tbsp water

4 spring onions (scallions), cut into batons

 

Marinade:

1 tbsp soy sauce

1 tbsp Chinese Shaoxing wine

½ tsp baking soda

3 tsp corn flour (cornstarch)

 

Stir-fry sauce sauce:

¼ cup soy sauce

¼ cup chicken stock

3 tbsp brown sugar

2 tbsp Chinese Shaoxing wine

INSTRUCTIONS

STEP 1
Cutting against the grain, slice the flank steak into thin strips.

 

STEP 2
Combine the steak with the marinade ingredients. Mix well.

 

STEP 3
Combine the ingredients for the stir-fry sauce.

 

STEP 4
Heat the oil in a wok or frying pan over high heat. Add the beef and cook, stir-frying, for about 2 minutes or until just cooked. Transfer the beef to a large tray or plate.

 

STEP 5
Return the same pan to the heat (no need to clean it). Add in the onion (add a little more oil if there isn’t any left in the pan), garlic and chillies. Stir-fry for about a minute. Then add the stir-fry sauce. Allow to simmer for half a minute. Then add the corn flour mixture and simmer until thickened. Add the beef back into the sauce along with the spring onion and toss until well combined.

 

STEP 6
Serve warm.