Mongolian Sweet Beef

 

Ingredients:

Oil
1 teaspoon ginger, minced
2 tablespoon garlic, minced
1 cup soy sauce
1 cup water
1 and 1/2 cup brown sugar
1,5 kilos flank steak, sliced
1/2 cup cornstarch
Red Onions, sliced



Preparation:

Over medium heat, in a non stick skillet or Wok, add 2 teaspoons of oil and fry ginger and garlic until soft, about 2-3 minutes. Add the soy sauce, water, and sugar and stir well. Bring mixture to a boil and let boil for 10 minutes, then remove from the fire and set aside.

In a large bowl, combine the sliced flank steak with cornstarch and set aside for 10 minutes to allow coating to stick on the beef.

After 10 minutes, in a non stick skillet or Wok, over medium to high heat, add a bit of oil and add the beef to the pan, searing the outside on all sides, until it changes color. Remove and let them drain on paper towels to remove excess fat and oil. Clean your Wok.

Place the Wok back on your heat source, on medium heat, and pour in the soy sauce, water and sugar mixture. Wait until it comes to a boil. Add in the steak and coat with the sauce. Continue cooking beef and sauce at a boil for 5-10 minutes, stirring constantly. Once the sauce thickens and the beef is soft and juicy, add in the sliced red onions, and let all boil for another 5 minutes.

Serve this tasty meal with chinese long rice. Enjoy.