Recipe

Ingredients

– 800g beef skirt, sliced into 1-4cm strips
– 60ml neutral flavoured oil (peanut or canola work well)
– 100g cornflour
– 10g salt
– 10g white pepper
– 5g MSG (optional)
– 6 garlic cloves, finely minced
– Big knob of ginger, finely sliced
– 4 spring onions, cut into 3cm pieces
– 150ml soy sauce
– 100ml water
– 150g brown sugar
– 10 dashes Maggie seasoning

Method

1. Once you have your beef sliced, put it in a bowl with the cornflour, salt, white pepper, and MSG and toss the beef until it’s well coated, shaking off any excess.
2. In a wok over high heat, heat your oil to smoking point and add the beef in batches until it has a nice colour all over. Remove beef from the wok and sit aside leaving the oil in the wok.
3. Add your spring onions and ginger to the wok and stir fry for one minute.
4. Add your soy sauce, water, Maggie seasoning, and brown sugar and stir over the heat until the brown sugar has dissolved.
5. Add the beef back to the wok and stir through the sauce, reducing it until you have the consistency you’re looking for – it should be relatively thick and stick to the beef well.
6. Serve with fresh spring onion greens and steamed rice.

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