Prepare the Beef: Slice your beef as thinly as possible against the grain. In a medium bowl, combine the sliced beef with 1 tbsp light soy sauce, 1 tbsp cornflour, and 1 tbsp water. Use your hands to mix well, ensuring every piece of beef is coated. Set aside to marinate for at least 10 minutes while you prepare the other ingredients.

Mix the Sauce: In a separate small bowl or jug, whisk together the 60ml light soy sauce, 30ml dark soy sauce, dark brown sugar, 120ml water, and 2 tsp cornflour. Whisk until the sugar and cornflour have completely dissolved. Stir in the sesame oil and set aside.

Heat the Pan: Place a large frying pan or wok over a high heat. I find that a carbon steel wok gives the best results, but a large, heavy-bottomed frying pan works well too. Add 1 tbsp of the vegetable oil and let it get very hot – you should see it shimmering slightly.

Sear the Beef: Add half of the marinated beef to the hot pan in a single layer. Don't overcrowd the pan, as this will cause the beef to steam rather than sear. Cook for 1-2 minutes per side, until it's nicely browned and just cooked through. Remove the cooked beef to a plate and repeat with the remaining oil and beef.

Sauté the Aromatics: Reduce the heat to medium-high. Add the minced garlic and grated ginger to the pan and stir-fry for about 30 seconds until fragrant. Be careful not to let them burn.

Thicken the Sauce: Give your pre-mixed sauce a quick whisk again (the cornflour will have settled) and pour it into the pan with the garlic and ginger. Bring it to a simmer, stirring continuously. The sauce will begin to thicken and become glossy within 1-2 minutes.

Combine and Finish: Once the sauce has thickened to a consistency that coats the back of a spoon, return the seared beef to the pan. Add the 2-inch pieces of spring onion and toss everything together for about 1 minute until the beef is heated through and well-coated in the glorious, sticky sauce.

Serve Immediately: Serve the Mongolian Beef straight away over a bed of fluffy jasmine rice. Garnish with the finely sliced spring onion greens and a sprinkle of toasted sesame seeds if you like.