← Nouns Cooking · Chinese

Ingredients

• 450 g flank or rump steak, sliced across the grain 5 mm thick
• 1 tsp Soy sauce
• 1 tsp cornflour, for the marinade
• 40 g cornflour, for coating
• 3 tbsp light soy sauce
• 2 tsp Dark soy sauce
• 60 ml chicken stock or water
• 1½ tbsp Shaoxing wine
• 3 tbsp Brown sugar
• 2 tsp Cornflour (cornstarch)
• 80 ml vegetable oil, for frying
• 3 cloves Garlic, minced
• 2 tsp Ginger, minced
• 5 Spring onion, cut into 5 cm lengths
• 4 Dried chillies (optional)

Method

1. Toss the beef with 1 tsp soy sauce and 1 tsp cornflour. Stir all the sauce ingredients together in a jug.
2. Just before cooking, toss the beef in the coating cornflour so each slice is lightly dusted.
3. Heat the oil in a wok or large frying pan over high heat until very hot. Fry the beef in two batches, spreading it out, for 1–2 min per side, until browned and crisp at the edges. Lift onto kitchen paper.
4. Pour off all but 1 tbsp of oil. Over medium heat, stir-fry the garlic, ginger and chillies (if using) for 30 seconds until fragrant.
5. Stir the sauce and pour it in; let it bubble until thick and syrupy, about 1 minute. Add the beef and spring onions and toss for 30 seconds until glossy. Serve with rice.

Tips

• Despite the name, this dish comes from Taiwanese and American-Chinese restaurants, not Mongolia.
• Slicing is easier if you firm the steak in the freezer for 20 minutes first.

Sources

Written in our own words after cross-checking these recipes:

Omnivore's Cookbook RecipeTin Eats Made With Lau