Mongolian beef, round 2

A few years ago I stumbled on a Mongolian beef (or lamb) stir-fry recipe which tasted amazing (and just like the stir-fried meat served at Genghis Khan's in Wellington!).  We threw the stir-fry together again this week and it was as good as remembered.  Added bonus - you can prepare all the veges, and set the meat in the fridge to marinate, hours before you're ready to cook.  

This time around used beef schnitzel, cut into strips, rather than rump steak.  But either is fine.  I also misread my own instructions and mixed the stir-fry sauce ingredients into the marinade.  But that didn't matter - I just used the marinade as the stir-fry sauce.  

500g beef, cut into strips

butter, to fry

1 egg

2 large cloves garlic, crushed or finely grated

2 tbsp fresh ginger, finely grated 

2 tbsp soy sauce (I used 1 tbsp each soy sauce and kecap manis)

2 tsp brown sugar

2 tsp cornflour

1/2 tsp baking soda

2 tbsp black bean sauce (or 1 tbsp hoisin sauce, or oyster sauce)

1 tsp five-spice powder

1 onion diced

lots of cut-up veges (I used broccoli, carrot, finely chopped (or grated) beetroot, celery, capsicum, mushrooms)

rice, to serve

1. Mix together marinade ingredients.  Add beef and set aside (in fridge if prepared earlier).  
2. Prepare veges.  
3. Heat butter in large pan until hot.  Cook beef in batches (used a slotted spoon to lift out of marinade - you don't want to pour all the liquid in at this stage 'cause it would just boil the meat, rather than frying it).  Remove from pan to a plate, cook next batch.  
4. Once meat all done, add more butter and throw veges into pan.  Cook on med-high heat, covered for a few minutes (to allow the broccoli and carrots to steam a bit - or you could have pre-steamed these).  Once veges are done to your liking, remove lid, add meat back in and the sauce (marinade).  Increase heat and fry together for a minute or two.  
5. Serve with rice.