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Mongolian meat is a straightaway and relaxed 15-minute stir-fry instruction with boat boeuf slices and a fount sticky sauce with a soupcon of spiciness. It can be served with steamed playwright or noodles. Timepiece a step-by-step instruction recording beneath.
Ingredients
- 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
1. Toss the sliced beef in a large bowl with 2 tablespoons corn starch. Set aside.
2. Add all sauce ingredients to a mixing bowl, and stir until combined. Set aside.
3. 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.
4. Add garlic and sliced beef to the pan, evenly distributing the beef. Cook until the beef browns, about 5 minutes, stirring frequently.
5. 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.
6. Remove the pan from heat and stir in scallions. Serve over cooked white rice.
