Mongolian Beef

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After a long day at work (and that includes us mums slogging it out at home), who wants to slave in the kitchen for hours?  Well, Not Me!  Unless it’s the weekend, which is when I love to let loose in the kitchen and make something fancy for a Saturday Date-Night-In, Sunday breakfast or afternoon tea with the kids in the back yard. But on weeknights I’m usually too tired to do anything too over the top, so Mongolian Beef is right up my alley.  It’s a delicious meal that you can easily have on the table in half an hour, serve over rice, sprinkle with some spring onions and you will impress the whole family.

Mongolian Beef

Ingredients:

1kg Rump Steak, thinly sliced (or steak of your choice, I sometimes use Round)

2/3 Cup Cornflour

6 tsp Oil (I use Olive Oil)

1 tsp Grated Ginger

2 Tbl Minced Garlic

1 Cup Water

2/3  Cup Soy Sauce, preferably salt-reduced

3/4 Cup Brown Sugar

1/2 tsp Dried Chilli Flakes

1 Cup Spring Onions Sliced on the diagonal

Directions:

Place your steak strips into a large bowl and sprinkle the cornflour over the top.  Toss the steak, making sure that each strip is thoroughly coated with the cornflour.  If there seems to be an excess of cornflour, tip your steak into a strainer and toss around to get rid of the excess.

Heat half of the oil in a large pan/wok on medium-high heat and add the garlic and ginger, cooking for 1 minute.

Add soy sauce, water, brown sugar and chilli flakes.

Cook the sauce for about 2 minutes and then transfer to a bowl.

Add the remaining oil to the pan and brown the steak in two batches, removing the first batch before browning the second batch.  If you add too much steak to the pan the meat will stew in it’s own juices instead of browning.

Return all of the steak to the pan along with the sauce, stirring as it cooks for 3-5 minutes to allow the sauce to reduce and thicken.

Add the spring onions to the pan, reserving some for garnish, and cook for one minute before serving over hot rice.

Add another little sprinkle of spring onions to garnish.

Adapted from a recipe found at http://momadvice.com/blog/2012/08/mongolian-beef

 

 

 

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