Mongolian Beef (蒙古牛肉).
Hello everybody, I hope you're having an amazing day today. Today, I will show you a way to prepare a distinctive dish, mongolian beef (蒙古牛肉). It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
Mongolian Beef (蒙古牛肉) is one of the most well liked of recent trending meals on earth. It is simple, it is fast, it tastes delicious. It is enjoyed by millions daily. Mongolian Beef (蒙古牛肉) is something which I've loved my entire life. They are nice and they look fantastic.
To get started with this particular recipe, we must first prepare a few ingredients. You can have mongolian beef (蒙古牛肉) using 13 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Mongolian Beef (蒙古牛肉):
- {Get 500 gr of Flank steak, cut into thin strips.
- {Take 3 bunches of green onions cut into 2 inch pieces.
- {Take of corn starch for coating.
- {Get 2 tsp of ginger minced.
- {Get 5 cloves of garlic, minced.
- {Take of cooking oil.
- {Make ready 2 tsp of chinese cooking wine.
- {Prepare 1 tsp of dark soy sauce.
- {Make ready 1 tbsp of hoisin sauce.
- {Take 1 tsp of sesame oil.
- {Take 1/4 tsp of black pepper.
- {Prepare 2 tsp of cornstarch.
- {Prepare to taste of brown sugar, soy sauce and water.
Steps to make Mongolian Beef (蒙古牛肉):
- Coat the beef strips in cornstarch then add some oil to a large pan in a medium high heat. Cook until browned on both sides(about 2minutes). Remove the meat from the wok and set aside. Discard all but 1tbsp of the oil..
- For the sauce : combine soy sauce, water, brown sugar, black pepper,cornstarch,sesame oil and chinese cooking wine to a medium bowl and stir(try to taste).
- Add the ginger and garlic to the pan and sauté for about 15 seconds.then add the sauce and let it come to a boil..
- Add the steak back in and let the sauce thicken for about 1minute..
- Add the green onions, stir to combine everything and cook for about 30seconds. Garnish with sesame seeds and serve immediately with steamed rice 😘.
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