Mortar and Pestle
MAKO Black Steel 
Just as Delicious
400g (14 oz) flank steak
2 tbsp vegetable oil
1 red onion, cut into wedges
4cm piece ginger, finely chopped
2 garlic cloves, roughly chopped
2 dried red chillies, roughly chopped
1 tbsp corn flour (cornstarch) mixed with 1 tbsp water
4 spring onions (scallions), cut into batons
Marinade:
1 tbsp soy sauce
1 tbsp Chinese Shaoxing wine
½ tsp baking soda
3 tsp corn flour (cornstarch)
Stir-fry sauce sauce:
¼ cup soy sauce
¼ cup chicken stock
3 tbsp brown sugar
2 tbsp Chinese Shaoxing wine
Cutting against the grain, slice the flank steak into thin strips.
Combine the steak with the marinade ingredients. Mix well.
Combine the ingredients for the stir-fry sauce.
Heat the oil in a wok or frying pan over high heat. Add the beef and cook, stir-frying, for about 2 minutes or until just cooked. Transfer the beef to a large tray or plate.
Return the same pan to the heat (no need to clean it). Add in the onion (add a little more oil if there isn’t any left in the pan), ginger, garlic and chillies. Stir-fry for about a minute. Then add the stir-fry sauce. Allow to simmer for half a minute. Then add the corn flour mixture and simmer until thickened. Add the beef back into the sauce along with the spring onion and toss until well combined.
Serve warm.
Mongolian Beef
It was easy to make and everyone loved it. I had to make a double batch but probably would have used a lighter soy sauce as a portion of it. But otherwise it was yummy and tender. Thank you Marionx
Mongolian Beef
I’ve made this several times. It is delicious I’ve tried several of Marion’s recipes and they are all delicious. I highly recommend the Mongolian Beef.
Totally delicious and super easy
I have made this a lot since discovering this recipe.
It easy and tastes amazing. If you don’t like too spicy a flavour just reduce the ginger and chilli a little. Love that the ingredients are ones that I would always have in my pantry!
Total fan and now on high rotation at our house!!