Mongolian Beef by Simon Marshall

 

Ingredients (Serves 3-4)

• 250g beef steak
• 50g brown sugar
• 75ml soy sauce
• 60ml water
• 3tbsp cornflour
• 3tbsp garlic puree
• 2tbsp vegetable oil
• 1tbsp sesame oil
• 2 spring onions
• Rice (3 or 4 portions)
• Sesame seeds
• Ginger
• Chillies

Method

1. Rinse your rice and start cooking it in a pan. Use two cups of water for every cup of rice.
2. Slice your beef into quarter inch pieces, slicing across the grain. Season with salt and pepper.
3. Toss the steak pieces in the cornflour, making sure they are evenly coated. Set aside.
4. Heat a saucepan over a medium heat, and add the sesame oil.
5. Thinly slice the ginger and sauté in the pan along with the garlic puree.
6. Next, add the soy sauce, water and sugar to the pan, and bring to the boil until the sugar dissolves, then set aside.
7. Heat the vegetable oil in a frying pan, then add the steak and lightly brown.
8. Then, add in the sauce and simmer until the sauce starts to thicken.
9. Next, add in the chopped spring onions and continue to simmer.
10. The sauce is the right consistency when it’s thick enough to coat the back of a spoon.
11. Once the rice is ready (best when sticky), serve with the beef.
12. Finally, garnish with chopped red chillies and sesame seeds.