Mongolian beef – sweet, salty & flavorful everyday recipe

Ingredients

Meat & vegetables

• about 700 g sirloin steak (entrecôte or flank steak also works well)
• 4–5 large yellow onions
• 2 bunches of green onions
• Fresh chili to taste
• 4 cloves of garlic
• about 1 tbsp finely grated fresh ginger

Marinade

• 1 tsp white pepper
• 1 tsp black pepper
• 2 tbsp cornstarch
• 1 tsp bicarbonate
• 1 tbsp Chinese soy sauce
• about 0.5 dl Japanese soy

Sauce

• 0.5 dl Japanese soy
• 2 tbsp brown sugar
• 1 tbsp oyster sauce
• A little black pepper
• 1 tsp cornstarch
• 2 tbsp water

How to do it

1. Cut the meat into very thin slices across the grain.
2. Mix all the ingredients for the marinade and work it thoroughly into the meat. Leave to stand while you prepare the rest.
3. Slice the yellow onion and green onion. Chop the chili and garlic, and grate the ginger finely.
4. Mix all the ingredients for the sauce in a bowl until smooth. Set aside.Heat plenty of oil in a frying pan or wok over high heat. Fry the meat quickly in batches — almost like lightly frying it. Set aside.
5. Saute the ginger, garlic, chili and yellow onion in the same pan for a few minutes. The onion should soften but still have a bit of a chewy texture.
6. Add the green onions and stir quickly.
7. Return the meat to the pan.
8. Pour over the sauce and mix until everything is glossy and well coated.