Mongolian Beef


Type of dish : main dish
Level of difficulty : super easy
Mood : so so…

Beef is the first source of heme iron. Wish my kiddoes like it more, they prefer chicken or fish.

Well, this is the quickest beef dish I’ve ever cooked. So so tasty and sweet. Kids enjoyed it, couldn’t be more happier. Just make sure you used good quality beef, because the cooking time is so short.

Mongolian Beef
(source : blogchef)

250 gr flank beef
2 tbsp cornstarch
vegetable oil
1/2 tsp ginger (minced)
1 tbsp garlic (minced)
1/4 cup soy sauce
1/4 cup water
1/4 cup brown sugar
2 tablespoons rice wine (I replaced with apple juice)
1/2 teaspoon red pepper flakes
2 green onions (sliced)
1 medium onion (sliced)
Oil (for frying)

In a sauce pan heat 2 teaspoons of oil. Add garlic and ginger, stir fry 10 seconds. Add soy sauce, apple juice and water. Add brown sugar and dissolve into the sauce. Add red pepper flakes. Bring the sauce to a boil and boil for 2-3 minutes. Remove from heat.
Slice the flank beef against the
grain into ¼” thick slices. Toss the beef slices with cornstarch and let the beef sit for 10 minutes (this is very important, do not skip).
Heat up about a cup of oil in your wok to about medium heat. Add the beef slices to the wok and cook for 3 minutes.
Remove the meat from the wok with a slotted spoon and drain on paper towels. Drain all of the oil from the wok expect about a tablespoon.
Add onions to the wok and stir fry for 2 minutes. Add the beef back to the wok and pour in the sauce. Cook while stirring until the sauce began to bubble.

Enjoy this beef with a bowl of warm rice. Yummm….


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