Spicy Mongolian Beef - cooking recipe

Ingredients

1/2 tablespoon cornstarch
1 tablespoon rice vinegar
1/2 cup dark soy sauce
1 tablespoon black bean sauce
1 tablespoon sesame oil
2 teaspoons sambal oelek
500 g flank steaks, finely sliced
1 teaspoon five-spice powder
1 teaspoon sugar
2 garlic cloves, minced
1 egg, lightly beaten
1 medium brown onion, finely chopped
1 head broccoli, cut into florets
1 medium carrot, finely chopped
1 red bell pepper, finely chopped
10 snow peas, chopped in half
1/3 1/3 cup vegetable stock or 1/3 cup water

Preparation

Combine cornstarch with vinegar and half of the sauces.
Marinate beef in bowl with five spice, sugar, garlic, egg and sauce mixture for an hour (or as long as you've got).
Heat half the oil in a wok. Stir-fry beef in batches, leaving the excess marinade in the bowl. Set cooked beef aside.
Heat remaining oil in wok and stir-fry onion until soft. Add carrot and bell pepper and cook for a further minute, leaving the vegetables crispy.
Return beef to wok with broccoli and snow peas. Add the saved marinade, the rest of the sauces and the stock. Cook, stirring often, until sauce biols and thickens slightly.
Serve with your favourite type of rice or noodles.