The Easiest Mongolian Beef

The Easiest Mongolian Beef
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In 2020, a new Miyashita Park was opened in Shibuya. Did you know that an American fast food restaurant called “Panda Express” has opened in the park? If you have ever lived in the U.S. or dropped by during your study or travel, you may be familiar with this casual Chinese fast food restaurant.

One of their standard menu items is “Mongolian Beef”. You won’t find it in Chinese restaurants in Japan, right? From the look of it, you might imagine that it is sweet and spicy. From the look of it, some of you may be thinking, “Is it sweet and spicy? Yes, that’s right. It is sweet and spicy. It’s a flavor that Japanese people like.

It’s similar to stir-fried beef with oyster. However, if you put it on the table tonight and declare, “Today, we’re having Mongolian-style beef stir-fry! That’s it. You win as soon as you say it.

In conclusion, the title can be anything as long as it tastes good.

The Easiest Mongolian Beef

Recipe by AKO's CookBook
Servings

2

servings
Cooking time

30

minutes

Ingredients

  • Steak meat (I recommend American or Australian steak with little fat)

  • 4 green peppers

  • 1/2 of an onion

  • 2 tablespoons soy sauce

  • 1 teaspoon garlic powder
    or 1 clove garlic, minced

  • 1 tablespoon oyster sauce

  • 3 to 4 tablespoons flour

  • 2 tablespoons brown sugar

  • Dash of chili pepper (or red pepper) to taste

Directions

  • Cut the steak meat into dice. You can use any part of the meat, but I find that the less fatty parts taste better. Once cut, place it in a bowl or plastic bag with the flour and sprinkle it all over. Cut the peppers and onions into chunks and set aside.
  • Prepare the sauce in a bowl or a plate of appropriate depth. Mix together the soy sauce, oyster sauce, garlic, and brown sugar.
  • Heat the beef fat or salad oil in a frying pan and fry the beef. The surface of the beef will stick easily because it is covered with flour, so more oil is recommended. When the beef is fully cooked, add the vegetables and stir-fry again.
  • When all the vegetables are cooked, lower the heat to medium and pour in the sauce that was mixed earlier. Once the sauce has thickened, add chili pepper to taste and finish.

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