Ingredients
1 beef tenderloin fillet, cut into round and then rectangular pieces
2 tsp soy sauce
2 tsp cornstarch
2 tsp vegetable oil (Mazola)
2 tbsp rice vinegar
6 garlic cloves, minced
6 tsp ginger, minced
2 tbsp Mazola oil (for sauce)
1 cup water
1 cup soy sauce
3 tbsp cooking wine or mirin sauce
1 tbsp brown sugar
½ cup cornstarch (for dredging)
¼ cup or 1 cup vegetable oil (for frying)
4 garlic cloves, crushed
1 tbsp ginger, minced
1 diced chili
Instructions
Cut the beef tenderloin into round and then rectangular pieces. Tap them gently. Marinate the beef with a mixture of soy sauce, cornstarch, and vegetable oil. Let it rest for 1 hour in the fridge. Prepare the sauce by combining rice vinegar, minced garlic, minced ginger, Mazola oil, corn- starch, water, soy sauce, cooking wine or mirin sauce, and brown sugar. Spread ½ cup of cornstarch on a plate. Dredge the marinated beef in the cornstarch. In a skillet, heat ¼ cup (for a lighter dish) or 1 cup (for a heavier dish) of vegetable oil. Fry the beef slices until crispy. In a separate cooking pan, heat 2 tbsp of cook- ing oil. Fry the crushed garlic, minced ginger, and diced chili. Add the prepared sauce to the pan and let it simmer for about 2 minutes. Gradually add the fried beef to the sauce, cooking until the sauce thickens. 9 Garnish with sliced green onions and sesame seeds. 10 Serve the Mongolian Beef with Basmati rice
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