Mongolian Beef

Method

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1. Slice the steak across the grain into strips 5 mm thick and toss with the cornflour until lightly coated.

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2. Whisk the soy sauce, water and sugar together.

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3. Heat 3 tablespoons of the oil in a wok over high heat until smoking. Fry the beef in two batches for 1 to 2 minutes, until browned at the edges but still pink in the middle. Lift out.

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4. Wipe out the wok, add the remaining oil and cook the garlic and ginger over medium heat for 30 seconds.

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5. Pour in the soy mixture and simmer 3 minutes until slightly reduced. Stir in the cornflour mixture and cook 1 minute until glossy.

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6. Return the beef with the spring onions and toss for 1 to 2 minutes, until glazed.

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7. Take off the heat, stir in the sesame oil and serve over rice.

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Chef’s Tips

• Freeze the steak for 20 minutes first and it slices thinner and cleaner.
• Cook the beef in two batches so it browns instead of stewing.
• Return it to the sauce for no more than two minutes.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Steamed rice
• Stir-fried broccoli
• Egg drop soup

Storage & Reheating

Refrigerate up to 3 days and reheat quickly in a hot pan. Freeze cooked beef for 2 months, though the coating softens.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.