Mongolian Beff

Mongolia Cattle was excitable and easygoing 15 bit stir-fry direction with sliced kine and a syrupy adhesive sauce with a intimation of spicery. This can be served with rice or noodles.

Mongolian cattle is one of those recipes where the language unquestionable doesn't dispense, as it didn't develop from conventional Mongolian cooking. Its charge derives from "Mongolic cookout," which is made-to-order cooking that became fashionable in Asiatic restaurants but actually has zero to do with Mongolian cuisine or grill.

Instead, Mongolian oxen is a provide that you'll exclusive really conceptualize in Chinese-American restaurants in the Incorporate States, like P.F. Chang's. It's a very nonclassical saucer and it's prosperous to see why, with its scrumptiously brawny inoffensive sauce coating the sliced beef and rice. It's also really relaxed and fleet to create at residence.

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.

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