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Mongolian Beef |
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Ingredients:
- Beef, trimmed, 300gm
- Ginger, minced 3gm
- Garlic, minced 3gm
- Onion, sliced 100gm
- Bean sprouts 50gm
- Eschallots, sliced diagonally
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Marinade:
- Rice wine 3mls
- Bicarb soda 1gm
- Cornflour 2gm
- Ginger water 10mls
- Water 30mls
- Salt 1gm
- Egg white 1
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Sauce:
- Sugar pinch
- Rice wine 10mls
- Stock 80mls
- Hoi sin sauce 20mls
- Soy 20mls
- Chilli paste 10mls
- Corn flour & water 1spoon
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Method:
- Cut the meat across the grain into thin strips.
- Combine with marinade, set aside.
- Remove tails from bean sprouts, slice eschallots and onion.
- Mix together all ingredients for sauce.
- Oil-blanch meat. Remove from the wok and drain on paper towel.
- Reheat oil and stirfry ginger, garlic.
- Add meat, and sliced onion, cook for 5 min.
- Add sauces, stir until well blended.
- Thicken with cornflour, cook for 3 min.
- Remove from the heat and gently toss through eschallots and bean sprouts.
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