Quick and Easy Mongolian Beef

400g sirloin steak, cut into chunky bite sized pieces
3 spring onions, cut into rough chunks
1 thumb-size piece ginger, bashed and cut into large pieces
3 cloves garlic, bashed
3 to 4 dried red chillies, soaked
Vegetable oil, for oil blanching

The Marinade
2 tablespoons light soy sauce
Drizzle sesame oil
Pinch brown sugar
3 teaspoons cornflour

The Sauce
3 tablespoons light soy sauce
2 tablespoons brown sugar
Splash chicken stock

PREPARATION

1. Trim excess fat from the sirloin and cut into chunky bite sized pieces to keep the interior succulent.
2. Mix the beef with light soy sauce, sesame oil, brown sugar and cornflour. Massage thoroughly to coat evenly. Marinate for at least 15 minutes if possible.

COOKING

1. Heat a wok with enough oil to shallow fry. Oil blanch the beef on high heat for about 1 minute until the outside seals and lightly crisps. Do not overcook. Remove and drain, reserving a little oil in the wok.
2. On high heat add ginger, garlic, soaked dried chillies and spring onions. Sear quickly until fragrant.
3. Pour in light soy sauce and brown sugar. Allow to bubble vigorously so the sugar begins to caramelise.
4. Add a splash of chicken stock to loosen and create a glossy sauce. Let it reduce until slightly thickened and sticky.
5. Return the beef to the wok and toss on high heat so the caramelised sauce wraps around each piece.
6. Once the sauce clings in a glossy coating and the beef is just cooked through, remove immediately and serve.

School of Wok Tips

• Cut beef into larger chunks to keep the centre juicy.
• Oil blanching seals the meat quickly and prevents overcooking.
• Let the sugar caramelise before adding stock for deeper flavour.
• Toss briefly at the end to avoid toughening the beef.

FAQs

Is Mongolian Beef actually from Mongolia?
It is widely believed to be a Chinese American dish rather than authentically Mongolian.

Can I slice the beef thinly instead?
Yes? Thin slices will cook faster but may be less juicy than chunky pieces.

Why use cornflour in the marinade?
Cornflour helps create a light crust during oil blanching and thickens the final sauce naturally.