Mongolian beef is one in all those recipes wherever the word authentic doesn’t apply, because it didn’t originate from ancient Mongolian cooking. Its name derives from “Mongolian barbecue,” that is made-to-order cookery that became well-liked in Taiwanese restaurants however truly has nothing to try and do with Mongolian cooking or barbecue.
Instead, Mongolian beef could be a dish that you’ll solely extremely realize in Chinese-American restaurants within the u. s., like P.F. Chang’s. It’s a really well-liked dish and it’s straightforward to visualize why, with its deliciously sturdy savory sauce coating the sliced beef and rice. It’s conjointly very easy and quick to create reception.
- 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
- Toss the sliced beef in a large bowl with 2 tablespoons corn starch. Set aside.
- Add all sauce ingredients to a mixing bowl, and stir until combined. Set aside.
- 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.
- Add garlic and sliced beef to the pan, evenly distributing the beef. Cook until the beef browns, about 5 minutes, stirring frequently.
- 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.
- Remove the pan from heat and stir in scallions. Serve over cooked white rice.
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