Mongolian beef

Cook the rice. Mix the beef strips well with 4 tablespoons of cornstarch, so that each strip is covered with a layer of cornstarch.

Heat the oil and fry the strips in small portions, so that they get a nice color. Remove the meat from the pan and fry the ginger and garlic in the shortening for half a minute.

Add the soy sauce, caster sugar and 80-100 ml of water and cook the sauce for about 2 minutes at medium height.

Add the beef strips and cook until the sauce has thickened. Add 1 tablespoon of cornstarch if the sauce is not thick enough.

Sprinkle the meat with the spring onions and serve on the rice.