Mongolian Beef

Serves: 4

Prep Time: 10 Minutes

Cook Time: 5 Minutes

Ready In: 15 mins

2 tablespoons - soy sauce

1 teaspoon - sugar

1 teaspoon - cornflour (cornstarch or wheat starch)

2 teaspoons - dry sherry

2 teaspoons - hoisin sauce

1 teaspoon - rice vinegar

1 teaspoon - chile paste with garlic (such as sambal oelek)

¼ teaspoon - salt

2 teaspoons - peanut oil

1 tablespoon - fresh ginger

1 clove - garlic

16 - spring onions (a.k.a. scallions or salad onions)

1 lb - sirloin steak

Thinly slice the beef across the grain. Cut the spring onions into 2-inch lengths. Peel and crush (mince) the garlic and peel and mince the ginger.
Combine the first 8 ingredients (soy sauce, sugar, cornflour, dry sherry, hoisin sauce, rice vinegar, chile paste, salt), stirring until smooth.
Heat the peanut oil in a large non-stick frying pan (skillet) over a high heat. Add the ginger, garlic, and beef and quickly sauté (1 minute maximum) turning the beef regularly until it is browned on both sides. Add the spring onion pieces and sauté for a further 30 seconds. Add the soy sauce mixture and cook for 1 minute or until the sauce has thickened, stirring constantly.
Serve on a bed of Chinese noodles or Steamed Rice