Mongolian Beef

Method

1. In a mixing bowl, combine the beef, water, 2 tsp Shaoxing wine, salt and bicarbonate of soda. Mix vigorously until the beef absorbs most of the liquid.
2. Add the cornflour and mix until the beef is well coated, then add the 1 tbsp oil and mix until evenly distributed.
3. Set aside to marinate for 10–15 minutes while you prepare the rest of the ingredients, or marinate in the fridge overnight.
4. For the optional noodle nest, heat 2.5–5 cm (1–2 inches) of oil in a wok or pan to about 175°C (350°F). It's ready when the tip of a wooden chopstick or skewer sizzles rapidly in it.
5. Add the dry rice vermicelli and fry until puffy, 30 seconds to 1 minute, in batches if necessary. Make sure the noodles are completely submerged so they fry properly. Drain on paper towel until needed.
6. In a wok or sauté pan, add enough oil to generously coat the base and heat over medium to medium-high heat.
7. Add the beef and sear on both sides until just cooked and golden brown, separating the slices so they cook evenly. Cook in batches if necessary. Remove and set aside.
8. Keep about 1–2 tbsp of oil in the same pan over medium-high heat. Add the garlic and stir-fry until fragrant, 15–30 seconds.
9. Add the onion and the white parts of the spring onions. Stir-fry until the onion just starts to turn translucent.
10. Return the beef to the pan with the black pepper and stir-fry briefly. Drizzle the 1 tbsp Shaoxing wine around the pan and stir-fry for 30 seconds to 1 minute, until fragrant and the wine has cooked off.
11. Add the sugar, soy sauce and MSG and stir-fry until the beef is well coated and just starting to smell a little charred and caramelised.
12. Add the green parts of the spring onions and toss briefly to combine. Serve over the fried rice noodles.