This easy Mongolian beef recipe is better than Chinese takeout and PF Chang's. The dish is named "Mongolian Beef" after the cooking style, rather than its origin. Mongolian Beef is actually a stir fry dish that originated in Taiwan.

Bahan Membuat Mongolian Beef

500 gr daging sapi, iris tipis.
1 sdm tepung maizena/sagu.
250 gr jamur kancing/champignon, iris2.
1 buah bawang Bombay uk. Kecil.
2 batang daun bawang.
100 ml air.
Marinasi.
1 sdm minyak wijen.
3 sdm kecap manis.
1 sdm saos hoisin (saya skip, ganti saos tiram).
2 sdm kecap asin.
1/2 sdt merica bubuk.
1/2 sdt cabe bubuk.
1/2 sdt bawang putih bubuk.

Langkah Memasak Mongolian Beef

Iris tipis daging dlm keadaan setengah beku. Cuci bersih, taburi maizena, aduk sambil diremas-remas.
Siapkan bahan marinasi, tuang bahan marinasi ke daging tadi. Aduk rata sambil diremas-remas. Diamkan minimal 1jam. Saya semalaman (makanya fotonya gelap).
Tumis bawang Bombay dengan sedikit minyak sampai harum. Masukkan daging lalu masak sampai berubah warna.
Tambahkan air lalu maska sampai daging empuk. Kemudian masukkan jamur, masak sampai jamur matang dan air menyusut. Test rasa.
Sesaat sebelum diangkat, masukkan daun bawang, aduk. Matikan api lalu angkat dan sajikan.

Its a chinese-american restaurant dish made up of sticky slices of beef which have been previously fried in oil to crisp them Apart from the taste, Mongolian Beef also works well at Dinner Parties. You can actually prepare everything earlier in the day, then simply combine. After my wildly popular Beef and Broccoli and Mongolian Chicken recipe, I thought it was time to bring you. Mongolian beef recipe 蒙古牛肉 with video demonstration. How to cook the beef crispy outside and tender insides.

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