Mongolian Beef - cooking recipe

Ingredients

500 g lean ground beef
5 cups finely shredded Chinese cabbage
2 teaspoons sea salt
1/4 cup vegetable oil
2 tablespoons dry sherry
2 tablespoons hoisin sauce
1 tablespoon oyster sauce
1 teaspoon malt vinegar
1/2 teaspoon sesame oil
1 small carrot, peeled and finely sliced
1/2 medium red pepper, finely sliced
3/4 cup finely sliced green onion
Marinade
2 tablespoons dry sherry
1 tablespoon light soy sauce
1 tablespoon cornstarch
1 tablespoon finely diced gingerroot
3 garlic cloves, finely diced
1/2 teaspoon sesame oil

Preparation

Combine ground beef with marinade ingredients in a large bowl, cover, and leave to marinate in the refrigerator for 30 minutes.
Meanwhile, place cabbage and salt in a large bowl, mixing together well with your hands to combine. Stand for 15 minutes then rinse under cold water and drain. Use your hands to squeeze out any excess liquid.
Heat 2 tablespoons of the oil in a hot wok until surface seems to shimmer slightly. Add half the marinated beef and stir-fry for 30 seconds, breaking up any lumps with a wok spoon. Remove from the wok with a slotted spoon and set aside.
Add remaining oil to hot wok, stir in remaining beef and cook, stirring for 30 seconds. Return reserved beef mixture to the wok with wine or sherry, hoisin sauce, oyster sauce, vinegar and sesame oil and stir-fry for 30 seconds.
Toss in reserved cabbage, carrot and pepper and stir-fry for a further minute. Stir through scallions, reserving just a little to garnish, and remove from heat.
Spoon beef into a serving bowl, sprinkle with remaining scallions and serve.