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

350 gr daging sapi tenderloin potong tipis 1/2 cm.
2 biji bawang putih.
1 inch jahe iris.
2 tangkai daun bawang, potong korek api/strip.
2 sm minyak sayur.
Bumbu Untuk Daging.
1 st arak Shaoxing wine.
1 st tepung maizena.
1 st air.
Saus.
2 sm kecap asin Pearl River Bridge.
1 st kecap hitam/ kental Pearl River Bridge.
4 st saus tiram.
1/2 st lada.
1 sm minyak wijen.
2 sm gula.
Garam secukupnya (tes rasa).

Langkah Memasak Mongolian Beef

Bumbui daging sapi selama 30 menit. Panaskan wajan dengan 1 sm minyak sampai panas.tumis daging yg sudah dibumbui setengah matang tiriskan (jangan terlalu lama supaya daging tidak alot).
Panaskan sisa minyak tumis bawang putih dan jahe sampai wangi. Masukkan daging sapi dan saus.
Tumis dengan api besar aduk rata lalu masukkan daun bawang (aduk dengan cepat).
Sajikan dengan nasi panas.

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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