Fragrant and Bold Mongolian Beef
·Coat the beef in starch
First, slice the beef into thin strips. Put cornstarch into a deep plate and add the beef strips. Toss with a fork until the beef is evenly coated and no dry cornstarch remains in the bowl. Let it rest in the fridge for 15 minutes.
Make the sauce
Heat three tablespoons of oil in a pan. Add the pressed garlic and grated ginger, and stir for three minutes. Add the soy sauce, water and brown sugar. Bring to a boil and cook for two minutes. Turn off the heat and set aside.
Sear the beef
Get a large wok ready. Add four tablespoons of oil and let it get really hot. Tip the beef into the hot oil. Fry, stirring, until the beef is nicely browned on all sides — this should take about three to four minutes in total.
Drain off the fat
Transfer the beef from the pan onto paper kitchen towel to soak up any excess fat. Add the beef to the pan with the sauce. Return it to the heat, bring to a boil and cook for a further two to three minutes, until the sauce starts to thicken slightly.
Serve
Serve with rice, sprinkled with chopped peanuts, spring onion and sesame seeds.
