Mongolian beef

Mongolian beef is a delicious Chinese-style beef dish, best served with spring onions over a bed of white rice or with some egg noodles. A real winner!

Ingredients:

2 tsp B-well canola oil 1⁄2 tsp ginger, minced 1 Tbsp garlic, chopped 1⁄4 cup soy sauce 1⁄2 cup water 1⁄4 cup brown sugar 1 cup B-well canola oil, for frying 450 g flank steak 1⁄4 cup cornstarch (Maizena) 2 large green onions, thinly sliced

Method:

1. Make the sauce by heating 2 tsp of B-well canola oil in a medium saucepan over medium heat.

2. Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.

3. Dissolve the brown sugar in the sauce, then raise the heat to about medium-high and boil the sauce for 2-3 minutes or until the sauce thickens. Remove it from the heat.

4. Slice the flank steak into thin bite sized strips, dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef. Let the beef sit for about 10 minutes so that the cornstarch sticks.

5. As the beef sits, heat up one cup of B-well canola oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil). Heat the oil over medium heat until it's nice and hot, but not smoking.

6. Add the beef to the oil and sauté for just two minutes, or until the beef just begins to darken on the edges. You don't need a thorough cooking here since the beef is going to go back on the heat later.

7. Stir the meat around a little so that it cooks evenly. After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil out of the wok or skillet.

8. Put the pan back over the heat, dump the meat back into it and simmer for one minute. Add the sauce, cook for one minute while stirring, then add all the green onions.

9. Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate. Leave the excess sauce behind in the pan

#mongolian #beef