Mongolian beef is all about that sticky, glossy sauce — sweet, savoury and clinging to every crisp-edged slice of beef. It's the dish you order when you want something a bit indulgent, spooned over a mountain of steamed rice.
The secret to the restaurant texture is a light cornflour coating and a hot pan, which gives the beef those lovely crisp edges before it takes a quick bath in the sauce.
With only a handful of pantry ingredients in the sauce, this one comes together faster than delivery. Slice the beef thinly against the grain and you're most of the way there.
