Mongolian-style fried beef with soy sauce
Portions: 4 persons | Preparation: 35 minutes
This fried is a must for lovers of Mongolian cuisine. Thin slices of succulent meat in a thick sauce flavored with ginger and garlic pair perfectly with boiled rice. Intense in taste, aromatic, with a light body and very easy to prepare, this recipe is really worth trying.
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Ø 5 out of 5 stars ( 2 votes )
- 4 garlic cloves
- 10 g ginger
- 3 tbsp vegetable oil
- 120 ml soy sauce
- 60 ml water
- 100 g brown sugar
- 450 g beef tenderloin
- 40 g cornstarch
- 2-3 sprigs chives
- frying pan
- cutting board
- Peel and chop the garlic and ginger.
- Heat 1 tablespoon of vegetable oil in a frying pan.
- Sauté the vegetables for about 1 minute.
- Add the soy sauce, water and brown sugar.
- Stir, bring to the boil and Cook for 3-5 minutes until the sauce thickens.
- Cut the beef into thin pieces and dust all sides with cornstarch.
- Heat 1 tablespoon of oil in another pan.
- Half the beef over high heat for approx. 2-3 Fry for a few minutes.
- Place the finished meat in a bowl and set aside.
- Cook the other half of the beef in the same way.
- Add the meat to the pan with the sauce, mix well and simmer for a further 5-7 minutes.
- Arrange the roasted beef with chopped chives and serve with the cooked rice.
Meat from the leaner parts of the beef is best suited for this dish.