Mongolian Beef

Isang putaheng naimbento sa kaharian ng Mongolia noong 800 B.C. Ang orihinal na sangkap nito ay karne ng triceratops, kaya noo’y tinatawag itong “Mongolian Triceratops”

1/2 kg Beef, sliced thinly
1/4 cup Cornstarch
Cooking oil for deep frying
handful of Green onions, chopped
Salt & pepper
Sesame seed, for garnish (optional)

2 tsp Ginger, grated or minced
5 cloves garlic, minced
1/2 cup water
1/4 cup soy sauce
1/2 cup brown sugar
Slurry, 1 tbsp cornstarch + 3 tbsp water

  1. Season the beef slices with salt and pepper then sprinkle the cornstarch into the beef. Mix well.
  2. Quickly deep-fry the beef slices, about a minute each, and drain the oil well.
  3. For the sauce, add oil into a pan or wok then set to medium high heat.
  4. Quickly sauté ginger and garlic then pour in the soy sauce.
  5. Once boiling, lower the heat to medium then add the brown sugar and mix well until disolved.
  6. Add water and let it boil again.
  7. Add the slurry little by little while mixing until desired thickness has been reached. Set it aside.
  8. In a separate wok, add oil, set heat to high, and then stir-fry the beef.
  9. Add reen onions then add the sauce while stirring or tossing. Add enough sauce until all beef pieces has been coated.
  10. Serve on top of rice, with sesame seeds on top.

Published by Aldrin

Isa akong Technology Consultant

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