Mongolian Beef Recipe
Mongolian meat is a straightaway and relaxed 15-minute stir-fry instruction with boat boeuf slices and a fount sticky sauce with a soupcon of spiciness. It can be served with steamed playwright or noodles. Timepiece a step-by-step instruction recording beneath.
Altaic boeuf is one of those recipes where the express echt doesn’t concern, as it didn’t develop from tralatitious Altaic cuisine. Its constitute derives from “Altaic cookout,” which is made-to-order cookery that became nonclassical in Formosan restaurants but actually has thing to do with Mongolic preparation or grill.
Instead, Mongolian cows is a activity that you’ll only truly ascertain in Chinese-American restaurants in the Amalgamate States, suchlike P.F. Chang’s. It’s a really touristed activity and it’s comfortable to see why, with its scrumptiously tough tasty sauce finish the sliced beef and playwright. It’s also real gentle and abstinence to pretend at habitation.
Ingredients
- 1 pound flank steak sliced into 1/4 inch thick strips
- 5 cloves garlic minced
- 1 jalapeño seeded and diced
- 1 inch ginger peeled and diced
- 3 scallions thinly sliced
- 2 tablespoons corn starch
- 1 tablespoon canola oil
- For the sauce:
- 1/2 cup low sodium soy sauce
- 1/2 cup brown sugar
- 2 teaspoons corn starch
Instructions
1. Toss the sliced beef in a large bowl with 2 tablespoons corn starch. Set aside.
2. Add all sauce ingredients to a mixing bowl, and stir until combined. Set aside.
3. Heat a pan over medium heat for a few minutes until hot. Add canola oil to coat the bottom. Add jalapeño and ginger. Cook for a few minutes, stirring occasionally.
4. Add garlic and sliced beef to the pan, evenly distributing the beef. Cook until the beef browns, about 5 minutes, stirring frequently.
5. Stir the sauce and pour it into the pan with the beef. Mix well until everything is coated with the sticky sauce. Let simmer for a minute until thickened.
6. Remove the pan from heat and stir in scallions. Serve over cooked white rice.