Mongolic Beef

Mongolic Beef

Mongolic boeuf is a nonviolence and elementary 15-minute stir-fry recipe with cutter cows slices and a brash sticky sauce with a proposition of spicery. It can be served with steamed lyricist or noodles. Catch a step-by-step recipe recording below.

Altaic meat is one of those recipes where the word veritable doesn't cover, as it didn't arise from traditional Altaic cooking. Its appoint derives from "Altaic dish," which is made-to-order preparation that became popular in Formosan restaurants but actually has naught to do with Mongolian cookery or rack.

Instead, Altaic cattle is a dish that you'll only truly conclude in Chinese-American restaurants in the Incorporate States, equal P.F. Chang's. It's a real hot containerful and it's relaxed to see why, with its deliciously alcoholic tasty sauce color the sliced cattle and lyricist. It's also truly cushy and instant to piss at base.


  • 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


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.

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