Mongolian Beef

(pic : theduckquacking)

Ingredients :

600 gr quality beef mince (ground beef)
5 cups finely shredded Chinese cabbage
2 teaspoons sea salt
quarter cup vegetable oil
2 tbsp shao hsing wine or dry sherry
2 tbsp hoisin sauce
1 tbsp oyster sauce
1 tbsp malt vinegar
half tsp sesame oil
1 small carrot, peeled and finely sliced
half medium-sized red pepper, finely sliced
three-quarter sliced spring onions
For Marinade
2 tbsp shao hsing wine or dry sherry
1 tbsp light soy sauce
1 tbsp cornflour
1 tbsp finely diced ginger
3 garlic cloves, finely diced
half tsp sesame oil



How To Make :

1. Combine beef mince with marinade ingredients in a large bowl, cover, and leave to marinate in the refrigerator for 30 minutes.

2. Meanwhile, place cabbage and salt in a large bowl, mixing together well with your hands to combine. Stand for 15 minutes then rinse under cold water and drain. Use your hands to squeeze out any excess liquid.

3. Heat 2 tablespoons of the oil i a hot wok until surface seems to shimmer slightly. Add half the marinated beef and stir-fry for 30 seconds, breaking up any lumps with a wok spoon. Remove from the wok with a slotted spoon and set aside.

4. Add remaining oil to hot wok, stir in remaining beef and cook, stirring for 30 seconds. Resturn reserved beef mixture to the wok with wine or sherry, hoisin sauce, oyster sauce, vinegar, sesame oil, and stir-fry for 30 seconds.

5. Toss in reserved cabbage, carrot and pepper, and stir-fry for a further minute. Stir through spring onions, reserving just a little to garnish, and remove from heat.

6. Spoon beef into a serving bowl, sprinkle with remaining spring onions and serve with a bowl of steaming- hot rice and some sliced chilies on the side.

(Source : Kylie Kwong)