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 jalape�o 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 jalape�o 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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