mongolian beef
450 g | beef steak, sliced thinly |
25 g | corn flour |
½ tsp | grated ginger |
3 cloves | garlic, minced |
120 ml | low sodium soy sauce |
25 g | brown sugar |
¾ tsp | chilli pepper flakes |
3 | spring onions, sliced |
place the beef onto a clean, dry tea towel (or kitchen roll) in a single layer and pat dry – you want it drier than a nun’s gusset |
add the meat to a bowl and sprinkle over the corn flour – toss (the flour) until evenly coated |
heat a little oil / frylight in a large pan over a medium high heat |
add the garlic and ginger and stir for a few minutes until it is nicely coloured |
add the soy sauce, brown sugar, red pepper flakes and 120ml water to the pan and cook the mixture for about two minutes to thicken, then pour into a jug and set aside |
heat the pan to high, add a little more frylight / oil and cook the beef until browned on all sides |
pour the sauce back into the pan and cook until the meat is thick, shiny and just waiting to be slid into your mouth |
add the spring onions, reserving some to garnish, stir and serve on rice with a bit of onion on top |