Mongolian Beef Barbecue
Salty, sweet and occasionally spicy, Mongolian beef barbecue is a Chinese-American dish that traces its origin in Taiwan.
- 300 grams beef sirloin, flank steak, eye round, top round and bottom round are great choices, thinly sliced across the grain
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons tapioca or corn or potato starch
- 2 tablespoons cooking oil
- 1 tablespoon minced garlic
- 2 tablespoons light soy sauce
- 1 tablespoon chili sauce
- 1 teaspoon sugar
- 4 button mushrooms thinly sliced
- 1 small handful julienned carrot
- 1 small handful scallions cut into two-inch lengths
- toasted sesame seeds to garnish
- Place the beef in a bowl. Add the salt and pepper. Mix well. Add the starch and mix to coat every sliced of beef.
- In a wok or frying pan, heat the cooking oil to smoking point.
- Spread the beef in the hot oil. Sprinkle in the minced garlic. Cook the beef until the undersides are browned then flip them over to brown the opposite side.
- Pour in the soy sauce and chili sauce. Sprinkle in the sugar. Toss a few times.
- Add the mushroom slices, carrot and scallions. Stir fry for another half a minute.
- Serve the Mongolian beef barbecue over rice sprinkled with toasted sesame seeds.
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