Chinese for f6oor? Yes please!

After a while, the rice, thireed and harees starts to become so routine.  In the back of my mind, a thought is etched in my mind  that it is unheard of to stray away from the traditional Ramadan food.  However a few days ago, I was craving PF Chang's Mongolian Beef and I thought - why not?

So, I pulled out my old recipe and got cooking.

Here is what you need:
Canola spray oil
1/2 teaspoon grated ginger
1 tablespoon chopped garlic
1/2 light-sodium soy sauce
1/2 cup water
3/4 dark brown sugar (I used brown spelnda)
1 pound good steak cut into strips
Dash of corn starch
Four spring onions - sliced in one-inch lengths (with the green bit)

Warning - this recipe is RIDICULOUSLY EASY.

1. Lightly coat corn starch with beef and set aside.
2. In a sauce pan, fry garlic and ginger but don't brown.
3. Add soy sauce, water, sugar.  Keep mixing until sugar is dissolved.
4. Keep on low heat
5. In a wok, spray with canola oil and fry beef strips until brown but not fully cooked.
6. Once beef is ready, drench off excess oil (from the meat) and add to sauce.
7. Allow to cook, covered, for another 40 minutes or so on a low heat. 
8. Serve with lots of spring onion on top and a side of brown rice or noodles.

 And voila! That's it! Delicious.  Easy.  Healthy.

 Bon Appetite!



Note: the recipe is widely available online and I am not sure who actually came up with it.  I did modify it slightly to suit my taste.