Mongolian Beef

greatcurryrecipes.net

Tricia

subheading: FOR THE MARINADE (optional):

1 tbsp dark soy sauce

1 tbsp light soy sauce

2 tbsp Chinese cooking wine or sherry

1 tbsp cornflour

1 tsp bicarbonate soda (baking powder)

subheading: FOR THE SAUCE:

70ml (6 tbsp) light soy sauce

2 tbsp oyster sauce

250ml (1 cup) water

125g (¾ cup) light brown sugar

1 tbsp freshly cracked black pepper (optional)

subheading: FOR COOKING THE MEAT:

1kg (2 lbs) skirt or flank steak, sliced into thin ribbons against the grain

¾ cup cornflour (corn starch)

Rapeseed (canola) or peanut oil for deep frying

subheading: TO FINISH:

6 cloves garlic, finely chopped

1 x 5cm (2 inch) piece of ginger, finely chopped

5 spring onions (scallions), white parts finey chopped and green parts cut into 5cm (2 inch) pieces

1 onion, thinly sliced

1 red bell pepper, thinly sliced

1 green bell pepper, thinly sliced

6 dried Szechuan chillies, lightly bruised

2 tbsp sesame oil

3 tbsp toasted sesame seeds

3 tbsp thinly sliced spring onions (scallions)

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