Mongolian Sweet and Sticky Beef
- Stir fry beef 325 g
- Vegetable oil 5 tbs
- Cornflour 2 oz
- Salt 1 pin
- Dark soy sauce 100 ml
- Water 90 ml
- Brown sugar 3 tbs
- Honey 3 tbs
- Minced garlic 1 tbs
- Minced ginger 1 tbs
- Spring onion 4 pce
- Basmati rice 120 g
- Sesame seeds 1 pin
Bring the beef to room temperature then mix in the cornflour and salt.
Take a large wok add in the vegetable oil and bring it to high heat, add in the cornflour covered beef strips spread it evenly at the bottom of the wok. Turn the heat down to medium and avoid stirring for at least 5 minutes to get that nice crispy coat on the beef. Turn the meat around and repeat the same on the other side.
Take a small saucepan add in 1 tbs of vegetable oil and the rice. Stir it for 30 seconds then add in 250 ml of water. Let it cook until the rice gets soaks in 90% of the water, then just turn the heat off and place a lid over the rice. This will help the excess water to soak into the grains.
Once the beef is crispy on both sides use a slotted spoon to remove it from the wok place it on some paper towel to remove the excess fat.
Add in an additional tbs of vegetable oil to the wok and turn the heat down to medium to low. Next, add in the minced ginger and garlic and cook that for a minute to release those nice fragrances.
Next add in the 100 ml of dark soya sauce along with 90 ml of water, 3 tbs of brown sugar, 3 tbs of honey, and a pinch of salt. Give this a good stir turn the heat back up to high and let this simmer for about 3 minutes. Add the beef back in the sauce and nicely coat all pieces. Cook for about 5 minutes to heat through the beef and to thicken the sauce.
Take the spring onions and chop them diagonally, add them in with the beef just before serving to keep that nice and bright green colour. Serve the beef over boiled rice with some sprinkled sesame seeds on top.