Whenever I have had enough of lauk bersantan and lauk tumis, I will make this. It is healthy and appetising despite the simple ingredients and methods.
Let's check out the recipe which is inspired and improvised from P.F Chang.
Mongolian Beef
Ingredients A:
400g beef (any tender part)- slice thinly
Corn Starch
Pinch of salt
Black Pepper
Olive oil or Sunflower oil (for frying)
Ingredients B:
3 garlic- chopped
1 inch ginger- chopped
1 tbspn honey
3 tbspn soy sauce
1 tbspn oyster sauce
3 tbspn water + Knorr chicken cube
Green onions
Methods:
1. Combined ingredient A together. Let the beef sit for awhile with the corn starch. Heat the pan, add in the sunflower oil and start sautéing the beef until we see crunchy edges around the sliced beef.
2. Once the beef is cooked, remove from pan. In the same pan and oil, start sautéing the chopped garlic and ginger. Once the ingredient turned a bit yellow, pour in water+chicken cube, honey, soy sauce and oyster sauce.
3. Stir until the gravy is thick then add in the sautéed beef. Stir a little more until the sauce covered the beef evenly. Lastly, add green onions. We can adjust the taste by adding a little more salt. I like it mild.
4. Ready to serve.
Superb if eaten with steaming hot white rice and plain soup!
Most other copycat recipes do not sauté the beef separately. I prefer this improvisation because I like the beef to be a little crunchy around the edge. It gives extra 'kick' to the whole taste.
Senang giler.
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