Mongolian beef stir fry. I prefer to use scotch fillet for this because I find i…

Mongolian beef stir fry. I prefer to use scotch fillet for this because I find it juicier and tender.
Serves 1

Ingredients:
250g scotch fillet
1 stalk spring onion, sliced
Small bulb of ginger (thumb sized), sliced thinly
1 clove garlic (optional), sliced thinly
Cornstarch
Marinade:
1 tbsp wine
2 tbsp soy sauce
1 tbsp cornstarch

Sauce:
2 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp chinese wine
1 tbsp sesame oil
1 tsp sugar
Few dashes of ground pepper .

1. Thinly slice the beef
2. Marinate beef in marinade for 15-20 minutes
3. Fry ginger and garlic in a wok with oil. Once semi brown, add beef and cook through
4. Add sauce
5. Add spring onion and stir through
6. Serve with rice!
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