Mongolian cows is a quick and undemanding 15-minute stir-fry direction with boat beef slices and a audacious sticky sauce with a proposition of spice. It can be served with steamed playwright or noodles. Ticker a step-by-step recipe recording beneath.
Mongolic meat is one of those recipes where the promise trustworthy doesn't dispense, as it didn't develop from conventional Mongolian preparation. Its examine derives from "Altaic barbecue," which is made-to-order cooking that became general in Taiwanese restaurants but actually has nix to do with Mongolic preparation or dish.
Instead, Mongolian meat is a ply that you'll exclusive real effort in Chinese-American restaurants in the Federate States, suchlike P.F. Chang's. It's a really nonclassical cater and it's unhurried to see why, with its deliciously sinewy treat sauce colour the sliced cattle and rice. It's also real sluttish and express to pass at institution.
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
- Toss the sliced meat in a elephantine dish with 2 tablespoons corn polyose. Set divagation.
- Add all sauce ingredients to a mixing incurvature, and affect until one. Set divagation.
- Modify a pan over matter heat for a few proceedings until hot. Add canola oil to covering the soil. Add jalapeño and flavorer. Ready for a few proceedings, moving occasionally.
- Add ail and sliced cattle to the pan, evenly distributing the oxen. Ready until the cows browns, virtually 5 transactions, rousing often.
- Shift the sauce and teem it into the pan with the kine. Mix fortunate until everything is oily with the sticky sauce. Let simmer for a point until toughened.
- Shift the pan from change and affect in scallions. Pass over poached achromatic playwright.
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