Spicy Mongolian Beef

Name: Spicy Mongolian Beef
Ingredients: 1/2 tablespoon cornstarch; 1 tablespoon rice vinegar; 1/2 cup dark soy sauce; 1 tablespoon black bean sauce; 1 tablespoon sesame oil; 2 teaspoons sambal oelek; 500 g flank steaks, finely sliced; 1 teaspoon five-spice powder; 1 teaspoon sugar; 2 garlic cloves, minced; 1 egg, lightly beaten; 1 medium brown onion, finely chopped; 1 head broccoli, cut into florets; 1 medium carrot, finely chopped; 1 red bell pepper, finely chopped; 10 snow peas, chopped in half; 1/3 1/3 cup vegetable stock or 1/3 cup water

17 ingredients

6 steps

Ingredients

1/2 tablespoon cornstarch
1 tablespoon rice vinegar
1/2 cup dark soy sauce
1 tablespoon black bean sauce
1 tablespoon sesame oil
2 teaspoons sambal oelek
500 g flank steaks, finely sliced
1 teaspoon five-spice powder
1 teaspoon sugar
2 garlic cloves, minced
1 egg, lightly beaten
1 medium brown onion, finely chopped
1 head broccoli, cut into florets
1 medium carrot, finely chopped
1 red bell pepper, finely chopped
10 snow peas, chopped in half
1/3 1/3 cup vegetable stock or 1/3 cup water

Directions

1

Combine cornstarch with vinegar and half of the sauces.
2

Marinate beef in bowl with five spice, sugar, garlic, egg and sauce mixture for an hour (or as long as you've got).
3

Heat half the oil in a wok. Stir-fry beef in batches, leaving the excess marinade in the bowl. Set cooked beef aside.
4

Heat remaining oil in wok and stir-fry onion until soft. Add carrot and bell pepper and cook for a further minute, leaving the vegetables crispy.
5

Return beef to wok with broccoli and snow peas. Add the saved marinade, the rest of the sauces and the stock. Cook, stirring often, until sauce biols and thickens slightly.
6

Serve with your favourite type of rice or noodles.