Mongolian Beef Recipe

Mongolian Beef Recipe

INGREDIENTS

▢2 pound flank steak
▢½ cup cornstarch
▢½ cup vegetable oil

For sauce

▢2 tablespoon vegetable oil
▢1 cup soy sauce (low sodium)
▢1 cup brown sugar
▢four cloves garlic (minced)
▢½ cup water

Non-compulsory Garnish

▢2 inexperienced onions (chopped)
▢sesame seeds

Mongolian Beef Recipe

Methods

Put together the red meat: Slice the steak into small thin portions towards the grain. In a large ziploc bag upload the cornstarch and upload the red meat pieces. Close the ziploc bag and shake clearly well. Refrigerate until prepared to apply.
Make the sauce: In a small sauce pan upload the two tbsp of vegetable oil, soy sauce, brown sugar, garlic and water. Stir and cook over medium warmth until sauce thickens. It took me about 15 to twenty minutes till the sauce thickened and reduces by means of about 1/2. Set aside.
Fry the beef: In a non stick skillet warmness the vegetable oil. Whilst the oil is warm, upload a few portions of red meat and cook dinner until browned on both sides. The red meat will prepare dinner quick, approximately 2 minutes. You will should do that in batches, so the beef would not stick collectively, it took me three batches to complete all the beef. Add extra oil, between batches, if needed. Do away with red meat from skillet to a bowl and discard any leftover oil from the skillet.
Toss the red meat with sauce: go back all the beef to skillet and pour all of the sauce sauce over it. Toss the whole thing together well and cook for two extra minutes, just till the pork heats returned up.
Garnish and serve: Garnish with sliced inexperienced onions and/or toasted sesame seeds. Serve hot over rice.