Mongolian beef Recipe
Beef Marinade: ( marinate the beef for minimum 15mins)
320gms Beef (tender cuts)
1 each Egg white
1.5Tbsp. Cornstarch
1/2 tsp. Black pepper powder
1/4tsp. Salt

Sauce :
2Tbsp. Sesame oil
1/2Tbsp Ginger (chopped)
1 tbsp. Garlic (chopped)
2nos spring onion whites (finely chopped)
2/3 cup Brown sugar
1/2 cup. Soya sauce
1/2 cup. Water

To Garnish:
2 no. Spring onion greens (2 inch cut)
1tsp. White Sesame seeds

Method:
1.Cut the beef in think slices
2.Marinade the beef with salt, pepper powder, egg whites and cornstarch
3.Mix well and keep aside to marinate for minimum 15mins
4. Place a large skillet over medium-high heat and add sesame oil. Add garlic,ginger and spring onion whites and sauté for 1 minute. Add soy sauce, water and sugar and bring to a boil until sugar dissolves & and sauce starts to caramelise about 2 minutes.
5.Add the fried beef and coat well,simmer for 1 min in the sauce
6. Toss in green onion & Pour Mongolian beef over steamed rice and serve.

To get it perfect: (tricks)

1.Sear the sliced beef in batches to avoid overcrowding in the pan. This will allow the beef to sear properly and prevent the slices from steaming.

2.Coating beef in cornstarch is important because it helps to tenderize the beef. It also helps to thicken the sauce, allowing it to fully coat the beef.

3.Tender part of beef (sliced against the grain) is most commonly used to make Mongolian beef, although any quick cooking beef works great


_Chef Kevin

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