Mongolian beef. Mongolian beef

Mongolian beef. Mongolian beef

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  1. Beef tenderloin (recommend meat for steak) 450 g
  2. Corn starch 35 g
  3. Vegetable oil 80 ml
  4. Ground ginger 10 g
  5. Chopped Garlic 10 g
  6. Soy sauce 80 ml.
  7. Water 80 ml
  8. Brown sugar 50 g
  9. Green onion 4 feathers
  • Main Ingredients: Beef, Onion, Garlic
  • Serving 2 servings
  • World CuisineAsian, Oriental




Cut the meat against the fibers in thin strips.
Chives (use only the green part) cut into strips of 5 cm.
Roll julienne meat in corn starch.
Add oil to the heated pan, heat it and put the prepared meat in one layer, fry over high heat for 1 minute, turning over. Fry the meat in several passes, it is necessary that it is placed in the pan in only one layer.
Remove excess fried starch from the pan, put the garlic and ginger, fry for 15 seconds.
Add soy sauce, water, sugar and bring to a boil.
1 tbsp. l corn starch dilute 1 tbsp. l cold water and mix thoroughly.
Add starch to the sauce and mix, cook for 1-2 minutes.
Once the sauce begins to thicken, add the fried meat and mix, then add the green onions and fry for another 30 seconds. Serve with boiled rice and vegetables.