Description Print Mongolian Beef Course: Main Course Yield: 2 Materialsvegetable oil1/2 teaspoon minced fresh ginger1 tablespoon minced garlic1/2 cup soy sauce1/2 cup water2/3 cup brown sugar1/2 kg beef strips1/4 cup corn starch3 spring onions sliced 1 inch pieces InstructionsHeat 2 teaspoons of vegetable oil in a small sauce-pot over med-low heat. Add the ginger and garlic and saute until golden brown. Add the soy and water, stirring to combineStir in the brown sugar and increase the heat to medium. bring the sauce to the boil for 3 minutes. Remove the sauce from the heat an set asideToss the beef strips in with the cornstarch. and let sit for 10 minutesPlace a large Saute pan or wok over medium-high heat and add 1/2 cup of vegetable oil. Once the oil is hot, add the beef to the pan and saute for 2 minutes until seared on all sides but barley cooked through. Remove the strips from the pan onto a paper towel lined plate. Pour any excess oil out of the wok.Place the pan back over medium heat. Add the prepared sauce to the pan, and add the strips back in and bring to the boil stirring occasionally. After 2 minutes add the spring onion, stirring to combine.Serve over a bed of rice
