Mongolian Beef

INGREDIENTS

• 600g Beef Lean 5% Fat Cut Pieces
• 60g Cornstarch
• 4 tbsp Cooking Oil
• 4 cloves Garlic
• 4 tsp Fresh Ginger
• 4 tbsp Soy Sauce
• 4 tbsp Brown Sugar
• 4 tbsp Water
• 4 tsp Rice Vinegar
• 4 Spring Onion
• 1 tsp Salt
• 0.5 tsp Black Pepper

STEPS

1. 1

   Pat 600g of beef lean 5% fat cut pieces dry with paper towels and season with 1 tsp of salt and 0.5 tsp of black pepper. Toss with 60g of cornstarch until evenly coated. Keep the raw beef on its preparation plate and wash your hands and utensils after handling it.

2. 2

   Mix 4 tbsp of soy sauce, 4 tbsp of brown sugar, 4 tbsp of water and 4 tsp of rice vinegar in a small bowl until the sugar mostly dissolves.

3. 3

   Heat 4 tbsp of cooking oil in a large wok or frying pan over high heat until shimmering. Add the coated beef in a single layer and stir-fry for 6 to 8 minutes, turning frequently, until browned outside and no pink remains in the thickest pieces. Transfer the cooked beef to a clean plate.

   ⏱ 6 min

4. 4

   Reduce the heat to medium. Add 4 cloves of garlic (minced) and 4 tsp of fresh ginger (finely grated) to the wok and stir-fry for 30 seconds until fragrant.

   ⏱ 1 min

5. 5

   Return the beef to the wok, pour in the soy sauce mixture, and toss for 2 to 3 minutes until the sauce bubbles and thickly coats the beef.

   ⏱ 2 min

6. 6

   Remove from the heat, scatter over 4 spring onions (sliced), and serve immediately.