Mongolian Beef and Broccoli
2 teaspoons, level
Rice Wine Vinegar
2½ tablespoons, level
Beef sirloin steak, lean, raw
- In a shallow glass container, whisk together the cornflour, 2 tsp of the soy sauce, the rice wine and 1 tsp of the sesame oil. Season the steak with salt, add to the marinade and turn to coat. Allow to sit at room temperature for 30 minutes.
- Bring a large pan of water to a rolling boil. Add the broccoli and cook until bright green and crisp- tender, about 1 minute. Drain and run under cold water to stop the cooking.
- Heat a large non-stick wok or frying pan over high heat. Add 1 tsp of the oil, then half of the beef. Cook for 30 seconds without stirring, flip and cook another 30 seconds, moving the meat around until browned on all sides. Transfer to a plate and repeat with 1 tsp oil and the remaining beef.
- Heat the last 1 tsp sesame oil in the wok and add the spring onion whites, garlic and ginger. Cook until fragrant, about 30 seconds. Add the broccoli, brown sugar, remaining 3 tbsp soy sauce and the oyster sauce and cook, stirring, for 30 seconds. Add the beef and cook, stirring, for 30 more seconds. Remove from the heat, stir in the spring onion greens and serve.