Mongolian Beef

Based on a Kylie Kwong recipe from her book Simple Chinese Cooking -
nothing like the mongolian beef you get from a dodgy Chinese take-away.

A couple of interesting tricks, the first is using minced beef, making
it much lighter. The second is salting the cabbage for about 15 mins
(then rinsing & draining)

The first step is to marinate the mince with garlic, ginger, soy, shao
hsing wine and sesame oil for about 30 mins.

The sauce for the stir-fry is 2 parts shao hsing, 2 hoisin, 1 (veg)
oyster sauce, 0.5 vinegar, 0.5 sesame oil, 0.5 sambal olec, 1 corn
starch.

Once you have the sauce, and very finely sliced carrot, capsicum and
salted shreadded cabbage ready - stir fry the meat in batches.

Then add the carrot and capsicum, and allow to soften for a minute,
then add the sauce and cabbage and fry for another minute until the
sauce has thickened.

Served over rice with a bean shoot* 'salad'.

* blanched shoots, dressed with 2 parts soy, 0.5 sugar, 0.5 sesame, 1
(hot) oil, finished with spring onions.