Recipetin Eats’ Sizzling Mongolian Beef, How to Tenderise Beef for Stir-Fry, Chinese Stir-Fry Recipe, Mongolian Beef Stir-Fry

smh.com.au

Paul Burn

subheading: TENDERISED BEEF:

350g oyster blade beef, cut into strips 5mm thick x 6 to 8cm long - see note

½ tsp bicarbonate of soda

1 tsp cornflour

1 tbsp light soy sauce

1 tbsp Shaoxing wine

subheading: SAUCE:

1 tsp cornflour

2 tsp dark soy sauce

1 tsp light soy sauce

1½ tsp sambal oelek or sriracha

2½ tbsp hoisin sauce

1 tbsp Shaoxing wine

¼ tsp Chinese five spice powder

¼ cup water

1 tsp sesame oil

subheading: STIR-FRY:

3 tbsp vegetable oil

1 large onion, cut into 1cm thick wedges

3 spring onions, cut into 5cm lengths, white part separated from green

2 garlic cloves, finely chopped

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