Mongolian Beef

Ingredients · per serving

• 3 cloves Garlic
• 3 tbsp Vegetable oil
• 120 g Flank steak
• 3 tbsp Water
• 1 tsp Fresh ginger
• 3 tbsp Soy sauce
• 2 tbsp Cornflour
• 2 tbsp Dark brown sugar
• 2 whole Spring onion

Instructions

1. Slice the beef across the grain into thin strips (3mm thick, about 5cm long). Put them in a bowl and toss with the cornflour until evenly coated and a bit dusty.
2. In a small bowl whisk together the soy sauce, brown sugar, water, and grated ginger. Set aside.
3. Heat the vegetable oil in a wok or large frying pan over medium-high heat until shimmering — about 1 minute.
4. Add the beef strips, spread out in a single layer. Leave 30 seconds to crisp on the bottom, then stir-fry 2 minutes until browned. Tip onto a plate.
5. Pour off all but 1 tablespoon of oil. Lower the heat to medium.
6. Add the minced garlic, stir 20 seconds.
7. Pour in the sauce. Bring to a bubble — it'll thicken from the cornflour clinging to the beef. Cook 1 minute.
8. Return the beef and toss to coat. The sauce should be glossy and clinging to every piece. Add the spring onions, toss once more, serve immediately over rice.

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