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Mongolian Beef

Ingredients:

1 onion, diced
4 spring onions, sliced thick
4 cloves garlic, finely diced
1 red chilli, finely sliced
thumb-sized piece of ginger, finely grated
500g (17.6 oz) steak, thinly sliced (rib meat, sirloin, rump, or flank work well)
4 tbsp soy sauce
100g (3.5 oz) cornflour
1 tbsp peanut oil
500ml (16.9 fl oz) tallow or peanut oil for frying
pinch of MSG
50ml (1.7 fl oz) water
rice to serve

Method:

1. Marinate the beef in 2 tablespoons soy sauce, 2 tablespoons cornflour, and 1 tablespoon peanut oil. Mix and leave in the fridge for 1-3 hours to marinate.
2. Next, add the 500ml tallow or oil to a wok or pot and heat over high heat. When a chopstick bubbles when inserted in the oil, it's good to go.
3. Add the rest of the cornflour to the marinated beef and toss well before frying in the hot oil.
4. Fry for 3-4 minutes, then remove from the oil and set aside. Remove most of the oil from the wok, then place it back over high heat.
5. Add the onions, spring onions, garlic, chilli, and ginger. Toss well and cook for 3 minutes before adding the beef back to the wok.
6. Season with MSG and the remaining soy sauce, toss well, and then add the water. Cook for 3-4 more minutes and serve over steamed rice.
7. Enjoy!

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