Mongolian Beef with Spring Onions

Ingredients

• 500 g beef flank steak
• 4 tbsp dark soy sauce
• 3 tbsp brown sugar
• 4 clove garlic
• 20 g fresh ginger
• 3 tbsp cornflour
• 8 spring onions
• 1 tsp dried red chilli flakes
• 4 tbsp vegetable oil
• 100 ml water

Method

1. 1

   Slice the beef very thinly against the grain. Toss in cornflour to coat lightly.

2. 2

   Mix the soy sauce, brown sugar and water together until the sugar dissolves to make the sauce.

3. 3

   Mince the garlic and grate the ginger. Cut the spring onions into 5cm lengths.

4. 4

   Heat 3 tbsp oil in a wok over a very high heat. Fry the beef in batches for 1–2 minutes until crispy at the edges. Remove and set aside.

5. 5

   Add the remaining oil and fry the garlic, ginger and chilli flakes for 30 seconds.

6. 6

   Pour in the sauce and let it bubble for 1–2 minutes until slightly thickened.

7. 7

   Return the beef and add the spring onions. Toss everything together for 1 minute and serve with steamed rice.