Mongolian Beef

Instructions

1. Slice the beef into thin strips.
2. Pat dry with some kitchen paper, add to a bowl with the starch and toss to coat.
3. Add this to the actifry with the oil and cook for 8-10 mins until browned
4. (If you haven’t got an actifry, divide the oil in two and fry the beef in two batches, until lightly brown. Set aside)
5. Add the pear, soy sauce and water to the blender and blend till smooth. 
6. Add this to saucepan with the maple syrup and let it bubble on a high heat, whisking/stirring as you do. The liquid will be a creamish colour, to begin with, but as it reduces down and thickens, it will turn into a deep sweet dark sauce. Once the sauce is reduced down and thicken (takes a few minutes).
7. Add the ginger and garlic (plus chilli flakes if using) into the actifry with the beef and let the blade rotate for a few seconds just to coat the beef, then pour in the sauce, sprinkle with the spring onions and continue  to cook in the actifry for a minute or so just till the beef is all coated in the sauce and heated through (you can follow these steps in a frying pan if you don’t have an actifry)