Mongolian beef

• porsi: 4

Bahan-bahan

I tbsp vegetable oil, plus extra for frying

1/2 tsp ginger, grated

3 garlic cloves, crushed

100mI soy sauce

100ml water

130g dark brown sugar

400g sirloin steak

30g comflour

3 spring onions, sliced on the diagonal

To serve:

Rice or noodles

Red chilli, sliced

Petunjuk

1 heat. Add the ginger and garlic and cook for 1-2 minutes, making sure the garlic does not burn.

2 Add the soy sauce, water and sugar and stir. Bring to a boil and simmer for 3-4 minutes, then remove from the heat and set aside.

3 Slice the beef against the grain. Place the cornflour in a bowl and dredge the beef in it. Shake off any excess cornflour and set the beef

aside to rest for about 10 minutes.

4 Heat up the wok with about 2cm of oil. Add the meat and wait 30-40 seconds before stirring. Cook for two minutes, stirring the meat around

a little so that it cooks evenly. Transfer the beef to a plate and rest for 3-4 minutes. Discard any excess oil from the pan.

5 Return the pan to a medium heat. Add the soy sauce mixture and steak. Bring to a boil, continually stirring for two minutes.

6 Add the spring onions and stir everything together. Remove the steak using a slotted spoon and serve over rice or noodles.