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Mongolian Beef
🇧🇷Brazil
•View in original language
(Português)
40 min(s)
4 servings
Mari Vilela
@marivilela- Ingredients
- Recipe
- Meat (rump, flank steak or filet mignon)1 kg
- Corn starch2 tablespoon
- Minced garlic3 tablespoon
- Chopped Ginger3 tablespoon
- Chives (pack)1 unit(s)
- Shitake (optional)200 g
- Chopped Chili Pepper (optional) to taste
- Olive oil4 tablespoon
- Brown sugar1 cup
- Water2/3 cup
- Shoyo2/3 cup
- Cut the meat into strips and roll in cornstarch.
- In a hot pan, put a drizzle of olive oil to seal the strips of meat. Do it in 2 to 3 batches, to avoid excess water and meat cooking. Reserve.
- In the same pan, place the shiitake cut into strips in a drizzle of olive oil. Saute for 5 minutes. Reserve.
- Still in the same pan, sauté the garlic, ginger and girl's finger pepper in olive oil.
- Add the soy sauce, water and brown sugar and let it reduce for 5 minutes.
- Put the sautéed shitake and the sealed meat. Mix well so that the sauce incorporates the meat well.
- Finish with the chives (cut into ~4cm pieces), mix gently and serve! To accompany, white rice.
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