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Mongolian beef

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This recipe makes enough for 2 portions

 

You will need

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350g rump steak cut Into strips and bash with a meat mallet

Cooked jasmine rice to serve

 

Steak marinade

 

1 tablespoon Cornflour

1 tablespoon soy sauce

1 tablespoon Chinese cooking wine

 

Mix together the marinade Ingredients, add the beef and set aside or in the fridge whilst you prepare the rest of the ingredients

 

Stir fry veg

 

1 green or red capsicum cut into strips

1 small brown onion sliced

6 cloves garlic finely diced

Garnishes

1 small red onion sliced

Toasted sesame seeds

 

Sauce

 

4 tablespoons brown sugar

1/4 cup chicken stock

1/4 cup soy sauce

2 tablespoons Chinese cooking wine

1 tablespoon sesame oil

1 teaspoon msg optional

Cracked black pepper to taste

 

Mix all sauce ingredients together in a bowl.

 

Heat up a fry pan add a little oil then add the beef. Cook the beef on a high heat to get some nice color but cook quickly only 2 minutes or so then remove and set aside.

 

In the same pan add a little more oil plus the garlic, onion and capsicum, saute on a medium heat until the vegetables are cooked to your liking, I like mine with bight.

 

Now work quickly and add back In the beef and the sauce, stir well for one minute or so until the sauce has reduced and serve on rice.

Garnish with freshly sliced red onion and toasted sesame seeds. Enjoy!

 

 

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