Guest
Go into any Chinese restaurant and you’ll find the always popular Mongolian beef on the menu! There are only a handful of ingredients, yet it packs a punch in the flavor category. My version is great when you’re in a rush and only takes 15 minutes to prep before going into the slow-cooker or casserole pot. Enjoy! Ingredients: 3 lbs flank steak or skirt steak, thinly sliced 4 tbsp cornflour 6 garlic cloves, finely sliced 1 thumb sized piece ginger, finely sliced 1 red chilli, finely sliced 1 tbsp sesame oil 175ml/ 3/4 cup low sodium soy sauce (12 tbsp) 175ml/ 3/4 cup water 100g/ 1/2 cup brown sugar 1 tsp white pepper To serve: 6 spring onions, finely sliced 1⁄2 cucumber, thinly sliced Cooked egg noodles Get the full recipe here:
