Mongolian beef (master class)
Description
The dish is prepared without unnecessary complications. It's quite easy and quick to make—that's the whole point. Speed is essential! Sear thin slices of meat, then let the excess oil drain off. Prepare the sauce, add the meat, and simmer until the sauce thickens, stirring constantly to coat each slice. The sauce should thoroughly soak every piece of meat. The detailed recipe is below. Serve the finished dish immediately.
Instructions
- 1
Step 1
Prepare the necessary ingredients. Cut the meat across the grain into very thin slices. Wash the onion and garlic, and peel the garlic.
- 2
Step 2
Coat the meat slices in starch.
- 3
Step 3
Heat the oil in a frying pan, then sear the meat on both sides until browned, about 1-2 minutes per side over high heat. Remove the meat from the pan and place it on paper towels or a wire rack to drain excess oil.
- 4
Step 4
Add the minced ginger and garlic to the remaining oil and cook until fragrant. Then add the sugar and soy sauce, and bring to a boil.
- 5
Step 5
Add the meat and cook until the sauce thickens, stirring occasionally. At the very end, add the chopped green onion, mix well, and remove from heat.
- 6
Step 6
Such meat is usually served with boiled rice.