1 tsp cornstarch mixed with 1 tbsp water (optional, to thicken)
Stir-fry
1 tbsp neutral oil
3 cloves garlic, minced
1 tbsp ginger, minced
1 capsicum, sliced (optional)
3 spring onions, cut into batons
Steamed rice, to serve
Directions
Slice the protein into thin strips against the grain.
In a bowl, combine the protein, baking soda, cornstarch, egg white, soy sauce, white pepper, and oil. Mix until every strip is coated, then marinate 30 minutes.
For extra tender meat: toss 1.5 tsp baking soda through the protein, refrigerate 40 minutes, then wash off the baking soda, pat dry, and proceed with the marinade.
Lightly dust the beef with extra cornstarch, shaking off any excess.
Heat oil in a wok to about 120-140C. Flash-fry the beef in batches until the coating sets and the meat is just cooked. Remove and drain.
Leave about 1 tbsp oil in the wok. Add the capsicum (if using) and stir-fry briefly, then add the ginger and garlic and cook until fragrant.
Combine the soy sauce, brown sugar, water, and Shaoxing wine. Pour into the wok and simmer until glossy, adding the cornstarch slurry if needed to thicken.
Return the beef with the spring onions and toss until coated. Serve over steamed rice.
A velveting-technique Mongolian beef (egg-white marinade + flash-fry for silky meat). From Goose Theory on Instagram.
