Mongolian Beef
An Original Recipe by Lorraine Elliott
Preparation time: 15 minutes
Cooking time: 7 minutes
- 500g/1.1lbs beef (sirloin fillet, eye fillet, flank), trimmed and sliced
- 1 teaspoon bicarb of soda
- 2 tablespoons cornstarch
- 3-4 tablespoons oil
- 2 cloves garlic, peeled and smashed
- 4 slices fresh ginger
- 1/4 cup soy sauce
- 1/4 cup water
- 1/4 cup brown sugar
- 5 sticks green onion, cut into two inch batons
- 2 teaspoons cornstarch mixed with 1 tablespoon cold water
- A few drops sesame oil
Step 1 - Mix the beef with the bi-carb of soda and let rest for 5 minutes. This step isn't necessary with a good cut of meat like an eye fillet. Then rinse well and drain of any excess water. Mix with the cornflour and coat all the pieces of beef.
Step 2 - Heat oil in a wok or frying pan until very hot. Add the beef and fry for a minute and then add garlic and ginger and fry for another minute turning constantly. Add the soy sauce, water, brown sugar and green onions. Turn heat down to low. Mix the cornstarch slurry together (some of the flour sometimes settles on the bottom) and mix the cornflour to thicken the sauce.