SAUCE
If not using immediately, this sauce can be bottled, refrigerated and kept for a few weeks. Use the full quantity for 750gm meat base.
* Fresh ginger - store knobs in a sealed plastic bag in freezer, and grate off only the amount you require.
In medium size saucepan, sauté for 1 minute -
▶1 tbsp chopped garlic (3-4 large cloves)
▶1 tsp grated ginger
▶1/2 tbsp vegetable oil
Add -
▶1/2 cup dark soy sauce
▶1/2 cup water
▶3/4 cup dark brown sugar
Bring just to the boil, simmer uncovered 4 minutes.
MEAT
▶750gm - 1kg of boneless meat (rump steak, boneless chicken breast or thigh meat, lamb).
Cut meat into finger-size strips. Place in snaplock plastic bag with a generous amount of cornflour to coat well. Toss.
In wok or small saucepan, heat -
1 cup vegetable oil
Sauté meat in small batches until golden brown. Drain on paper towels. When all the meat is cooked, carefully drain off the oil. Return fried meat to wok, pour over the Mongolian Sauce and heat until bubbling.
Spoon onto a serving dish. Garnish with a good handful of -
▶sliced green spring onion tops
Side dish -
▶bowl of steamed rice.
Serves 4.
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