Mongolian Beef

Ingredients:

340g beef tenderloin (sliced into ¼-inch thick slices)

1/3 cup peanut oil

4 cloves garlic (chopped)

1-inch young ginger (chopped)

6 dried chillies (cut into pieces)

4 spring onion (sectioned)

Marinade:

1 tbsp light soy sauce

1 tbsp corn starch

1 tbsp peanut oil

Coating:

½ cup corn starch

Seasoning sauce: (mixed well)

¼ cup light soy sauce

3 tbsp brown sugar

1 tbsp Chinese cooking wine

1 tsp extra virgin sesame oil

1 tsp concentrated chicken stock

¼ cup water

Thickener:

½ tbsp corn starch mixed with 1 tbsp water

Preparation Instructions:

  1. Marinate the beef slices with marinade ingredients and set aside for 1 hour.
  2. Dredge the marinated beef slices with corn starch until lightly coated.
  3. Heat up 1/3 cup of peanut oil in a non-stick skillet over high heat. Just before the oil starts to smoke, spread ½ of the beef slices evenly in the skillet, and let sear for 1 minute, turn over and let the other side sear for another 30 seconds. Remove and repeat the process for the remaining beef slices.
  4. Leave 1 tbsp of peanut oil in the skillet. Saute the chopped garlic, young ginger, dried chillies and white part of spring onion until fragrant.
  5. Add in seasoning sauce and bring to a boil.
  6. Thicker the sauce with corn starch solution.
  7. Add the beef slices and stir to combine.
  8. Add the green part of spring onion. Toss well.
  9. Dish out and serve with steamed rice.

 

 

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