Easy Mongolian Beef Stew

Ingredients:

300g beef, cut in cubes against grain

1/4 cup cornstarch

100mL soy sauce

400 mL water

5 cloves garlic, minced

1 medium onion, sliced

1/4 cup brown sugar 

1 tsp ginger

6 baby potatoes, cut in two

3 carrots, cut

1 cup green peas

1 stalk green onion, thinly sliced

Method:

1. In a zippy bag, coat beef with cornstarch. 

2. Mix all ingredients except vegetables in a small cooking pot.  Add beef and mix together. 

3. Heat up pot to boil and quickly reduce to the lowest heat and simmer for 60 mins or until beef is tender. Stir frequently and make sure no sugar or soy sauce is burnt at the bottom of the pan. 

4. Once beef is tender, add potatoes and carrots and cook until tender. 

5. Mix in green onions and ready to serve. 

Japanese Cheesecake

Ingredients:

300g cream cheese

50g butter

100mL milk

60g cake flour

20g cornstarch

1/4 tsp salt

6 egg yolks

1 tbs lemon juice

6 egg whites

140g granulated sugar

1/4 tsp cream of tartar

Method:

1. In a double boiler, whisk cream cheese, butter and milk until smooth.  Whisk in dry ingredients, followed by egg yolks and juice.

2. Beat egg whites until foamy and add gradually sugar and cream of tartar. Continue to beat until shiny and stiff. 

3. Fold in meringue into yolk mixture, 1/3 at a time. 

4. Pour mixture into a 9-inch cake pan which has been lightly greased and lined with parchment paper. 

5. Bake at 160C for 70 minutes in a water bath.