Mongolian Beef
Beef, Chinese
Ingredients
400g (14 oz) flank steak
2 tbsp vegetable oil
1 red onion, cut into wedges
4 cm 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
Directions
Cutting against the grain, slice the flank steak into thin strips.
Combine the steak with the marinade ingredients. Mix well.
Combine the ingredients for the stir-fry sauce.
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.
Add the onion (add a little more oil if there isn’t any left in the pan), ginger, garlic and chillies. Stir-fry for about a minute.
Add the stir-fry sauce. Allow to simmer for half a minute.
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.
Serve warm.