Ingredients
For the rice
- 1 cup long grain rice
- 1 1/4 cups water
For the mongolian beef
- 250 g lean beef I used filet / tenderloin
- 4 tbsp constarch + 1 tsp for the sauce
- 50 ml soy sauce
- 50 ml water
- 50 g brown sugar
- 2 spring onions / scallions
- 2 tsp ginger grated
- 2 cloves garlic grated, pressed or finely chopped
- 1/8 tsp chili flakes optional
- vegetable or or canola oil
- toasted sesame seeds to garnish
Instructions
For the rice
- Wash the rice by placing it on a sieve and under running water. Rub it with your hand until the water runs clean.
- Put the water from the recipe and the rice in a pot over medium heat. As soon as it starts to boil lower the heat to a minimum and put a lid on it. After 15-20min it should have dried out.
- Use a fork to fluff it up and reserve.
For the mongolian beef
- Remove any excess of fat and membranes from the beef and cut it in 2-3mm thick slices. Remember to always cut against the grain of the cut.
- Mix the slices with the cornstarch until they're all covered. Discarn any excess cornflour.
- Slice the white part of the spring onion / scallion thinly. For the green part cut it diagonally in 4mm thick slices. Reserve separately.
- Dissolve the extra teaspoon of cornstarch in the soy sauce and also add to it the water, chili flakes and sugar.
- Heat up a pan on high heat and add 2 tbsp of vegetable or canola oil.
- Add the beef a few at a time, enough to cover the base of the pan comfortably. Let them cook for about 30 seconds per side and then flip them, they should be golden,
- Remove them from the pan and onto a bowl with kitchen paper to remove the excess oil.
- Repeat the process with the rest of the beef, adding more oil as needed.
- Lower the heat to medium, add more oil if needed and use it to cook the garlic, ginger and white part of the spring onion / scallion for a few seconds (they go golden pretty quick).
- Add the soy sauce with the other ingredients and let it boil for a minute, stirring constantly. Add the beef and half of the green part of the spring onions / scallions and mix.
- Serve immediately over rice and garnish with the rest of the green part of the scallions / spring onions, toasted sesame seeds and chili flakes.
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