MONGOLIAN BEEF RECIPE #appetizers #snacks #creamcheese #mongolian #lunch

Mongolian hamburger is a quick and simple 15-minute pan fried food formula with delicate meat cuts and a strong clingy sauce with a trace of zestiness. It tends to be presented with steamed rice or noodles. Watch a bit by bit formula video underneath.

Mongolian meat is one of those plans where the word legitimate doesn't have any significant bearing, as it didn't begin from conventional Mongolian cooking. Its name gets from "Mongolian grill," which is specially made cooking that got well known in Taiwanese cafés however really has nothing to do with Mongolian food or grill.

Rather, Mongolian hamburger is a dish that you'll just truly find in Chinese-American cafés in the United States, as P.F. Chang's. It's a mainstream dish and it's anything but difficult to perceive any reason why, with its delectably solid exquisite sauce covering the cut meat and rice. It's likewise extremely simple and quick to make at home.

Also try our recipe : BONE BROTH RECIPE #dinner #recipes #lunch #bone #easy

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.

Source : bit.ly/2ObWzXw

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