Chinese Mongolian Beef with Spring Onions (Chinese Cooking Recipe)

Welcome to Xiao’s Kitchen. My name is Xiao Wei and my goal is to make your cooking simple and exciting. Ever since my Mother showed me how to cook at an early age, I have always had a strong passion for cooking. My family still live in Inner Mongolia, in the northern part of China, where I visit each year and learn new Chinese recipes.

500g Beef Fillet
5-6 Spring Onions
4 Cloves Garlic
5g Ginger
1 Tsp Rice Wine
1 Tsp Light Soy Sauce
1 Tbsp Oyster Sauce
1 Tbsp Dark Soy Sauce
3 Tbsp Dark Brown Sugar
1 Tbsp Sesame Oil
Pinch of Coarse Black Pepper
6 Tbsp Cornflour
8 Tbsp Beef Stock (or water)

1. Slice the beef into thin strips and the place in a bowl
2. Add the cornflour and toss to separate the beef pieces
3. Finely chop the garlic and ginger
4. Chop the spring onions into 1 inch in length and keep the white and green parts separate
5. Place the oyster sauce, both of the soy sauce, cooking wine, sesame oil, brown sugar, black pepper and beef stock in a bowl, mix well
6. Heat 1 litre of oil in a wok over high heat
7. Place the marinated beef in the wok, deep fry for about 4 minutes or until turned brown – do this in batches
8. Remove beef and drain, discard most of the oil but leave about 1 Tbsp in the wok
9. Place the ginger, garlic and the white part of the spring onions in the wok and fry for 10 seconds
10.Add the beef and stir-fry for a minute
11.Add the sauce mixture from above, stir and cook for 2 minutes
12.Add the green part of the spring onions and stir fry for 10 seconds
13.Remove from wok and enjoy

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