MONGOLIAN BEEF

 

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Credit:- Marion's Kitchen

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

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 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.

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 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.