Mongolian beef

Mongolian beef with rice.  Grated thumb size piece of ginger & 2 large cloves of garlic - cooked with about half a cup soy sauce and the same amount of water.  Added splach of rice wine and heated, stirred in spoonful of chili paste and handful of dark brown sugar - simmered for 10 mins.  Steak cut into bite sized pieces and tossed in cornflour.  Veg - carrots, red pepper and mushrooms - steamed.  Fried off beef, added veg and sauce and spring onions - simmered for another couple of minutes. Sprinke with sesame seeds. Nice and a change, but would be better as a small dish with a number of others as the sauce is strong and could benefit from releif from spicy stickiness.  Victim likes Chinese, so slurped it up, but thought it would be better as part of a suite of dishes.  And, it is Great British Beef week, so it was fitting, http://www.nfuonline.com/News/Celebrate-Great-British-Beef-Week/.  3 eggs today - Sophie, Rosemary and Clarissa.