Monday, January 28, 2013

Wayne's Mongolian Beef

Mongolian Beef Recipe:
Serves  4 People
You will need:

1 kg of Fillet or sirloin steak, thinly sliced crosswise
1/2 cup of cornstarch
4 tablepoons of oil
1 teaspoon of grated ginger
2 tablespoons of chopped garlic (about 3 -6 large cloves)
1/2 cup of white wine
1/2 cup of water
1 cup of soy sauce
1 cup brown sugar
1 teaspoon of red pepper flakes
4 large red onions, sliced crosswise into thirds
6 spring onions cut into 25 mm lenghths 
1 large red pepper cut into stips

Meat Preparation
First, make sure the steak slices are dry (pat them dry) and mix them with the corn starch. Using your hands or a spoon, move them around to make sure all pieces are coated. Place beef slices in a strainer and shake off excess corn starch

Heat half of the oil in a large wok at medium-high and add the garlic and ginger. Immediately add the soy sauce, water, white wine, brown sugar and pepper flakes. Cook the sauce for about 4 minutes and transfer to a bowl. Don't worry if the sauce doesn't look thick enough at this point. The corn starch in the beef will thicken it up later. 

Cooking meat
Turn the heat up and add the remaining oil to the wok. Add the beef and cook, stirring until it is all browned (this is a quick thing). Pour the sauce back into the wok and let it cook along with the meat. Now you can choose to cook it down and reduce the sauce or leave it thinner. Add the onions, red pepper strips and spring onions at the last minute so the center parts will stay crunchy

Serve with rice or noodles both are good