Dinner in 30 - Mongolian Beef 🥩

Mongolian Beef Ingredients 500g (17.6 oz) steak, thinly sliced (rib meat, sirloin, rump, or flank work well) 60ml (¼ cup) soy sauce 100g (⅔ cup/3.5 oz) cornflour (cornstarch) pinch of MSG ½ tsp bicarbonate of soda cracked white pepper 1 brown onion 4 spring onions 4 cloves garlic 2 Birdseye red chillies thumb-sized piece of fresh ginger, finely grated 500ml (16.9 fl oz) tallow or peanut oil for frying 50ml (1.7 fl oz) water Steamed rice, to serve Method Step 1: Marinate the beef and prep the vegetables. Trim the beef from any excess fat or sinew. Slice thinly into strips. Combine 30ml of the soy sauce, 2 tablespoons of the cornflour, white pepper, MSG and bicarb soda in a large bowl. Add the beef and mix well to combine. Cover and refrigerate for 1 to 3 hours to marinate. Thinly slice the onion, then thickly slice the spring onions, keeping the white and the greens separated. Finely dice the garlic, finely slice the red chilli and finely grate the ginger, then set all aside. Step 2: Cook the beef Add enough of the tallow or oil to a wok to shallow fry and heat over high heat to 180°C (355°F). (You can test the temperature with a chopstick, when it is inserted in the oil and bubbles, it is hot enough). Remove the beef from the fridge and add the remaining cornflour. Toss well to coat. Fry the beef in batches for 3-4 minutes. Then drain on a wire rack over a tray. Carefully remove most of the oil from the wok. Step 3: Cook the sauce Place the wok back over a high heat. Add the onions and stir fry for 2 minutes, tossing occasionally. Add the spring onion whites, garlic, chilli and ginger. Toss well and cook for a further minute. Return the beef to the wok, and toss to combine. Add the remaining soy sauce and the water. Bring to a boil and cook for a further 2 minutes. Stir in the spring onion greens. Serve over steamed rice and enjoy!