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Cooking
Fragrant & Bold Mongolian Beef
· 4 servings
Coat the beef in cornflour
Start by slicing the beef into strips. Put the cornflour in a deep bowl and add the beef strips. Toss with a fork until the beef is evenly coated and there's no loose cornflour left 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 crushed garlic and grated ginger, and stir for three minutes. Add the soy sauce, water and brown sugar. Bring to the 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 heat it well. 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
Remove the beef from the pan onto paper kitchen towel to soak up any excess fat. Add the beef to the pan with the sauce. Put it back on the heat, bring to the boil and cook for another two to three minutes, until the sauce starts to thicken slightly.
Serve
Serve with rice, sprinkled with chopped peanuts, spring onion and sesame seeds.