Speedy Mongolian style beef stir-fry

Ingredients

• 500g/1lb 2oz beef steak, thinly sliced
• 1 tsp vegetable oil
• 2 tsp dark soy sauce
• 2 tbsp cornflour
• vegetable oil, for frying
• 7 garlic cloves, crushed
• 8 large dried red chillies
• 2 tbsp brown sugar
• 50ml/2fl oz dark soy sauce
• 1 tsp cornflour
• 3 spring onions, trimmed and cut into 5cm/2in pieces
• 2 x 250g packets microwave sticky rice
• white sesame seeds

Steps

1. To make the beef, place the beef in a large bowl. Pour in the oil and soy, then add the cornflour and mix until the beef is nicely coated. Set aside.
2. To make the sauce, heat a dash of oil in a wok or frying pan until hot. Add the garlic and chillies and cook until the garlic is a deep golden brown and the chillies are almost blackened in places. Set the garlic and chillies aside in a bowl.
3. Cook the beef in batches in the same pan over a high heat, until the beef is seared and dark brown. Set aside in the same bowl as the chillies and garlic.
4. Mix 100ml/3½fl oz water, brown sugar and soy together in a jug. Heat more oil in the same pan, if needed, and pour in the sugar mixture. Cook for a few minutes over a medium heat.
5. Mix the cornflour with 1 tablespoon of water in a small bowl to make a slurry and add that to the pan. This should thicken the sauce instantly. Add the beef, garlic and chillies straight back in and stir through so the beef is glistening and covered in the shiny sauce. Add the spring onions and toss together.
6. Microwave the rice according to the packet instructions. Serve the beef with the sesame seeds sprinkled over and the sticky rice.

Source

bbc.co.uk