Mongolian Beef

By Kitchen Sanctuary · 25 min

Ingredients

Instructions

1. Heat the oil in a wok or large frying pan until very hot.
2. Mix the cornflour with a good pinch of salt and pepper, then toss the steak strips in it.
3. Fry the steak in the oil, turning now and then, until very dark and crispy. Cook in two batches if needed, but leave it undisturbed for a good 5 minutes before turning so the coating can form.
4. Lift the beef out with a slotted spoon onto a plate lined with kitchen paper to drain.
5. Pour off all but 1 tbsp of oil, lower the heat to medium and let the oil cool slightly. Add the ginger and garlic and cook for 1 minute, stirring often so the garlic does not burn.
6. Add the soy sauce, black pepper, sugar and water to the wok and stir well.
7. Turn the heat up and bring to the boil, then simmer for 2-3 minutes.
8. Return the crispy beef to the wok and cook for a further 2 minutes.
9. Turn off the heat and stir in the spring onions. Serve over boiled rice.

Summarized from Kitchen Sanctuary's video. Watch it for the details.

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