My version of Mongolian beef celebrates gloriously tender strips of steak in a glossy, umami-packed sauce. Flank steak keeps the cost down, although you could use another cut of your choosing if you prefer. And don’t be afraid to keep your pan super-hot for that all-important sear!
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
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), 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.