Wednesday, June 11, 2008

Spicy Mongolian Beef

45 min,30 min prep,serves 2


  • Combine cornstarch with vinegar and half of the sauces.
  • Marinate beef in bowl with five spice, sugar, garlic, egg and sauce mixture for an hour (or as long as you've got).
  • Heat half the oil in a wok. Stir-fry beef in batches, leaving the excess marinade in the bowl. Set cooked beef aside.
  • 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.
  • 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.
  • Serve with your favourite type of rice or noodles.

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