Of course, like most chefs, you can put your twist on it by adding Worcestershire sauce, and dark brown sugar for the extra dark sauce. Or adjust the spice level by switching hot sauce or changing cooking oil and play around with vinegar choices. I’ve kept the recipe super simple by using limited and easily available sauces for ease. I use this sauce to make Mongolian meatballs as well. This is one of my go-to fried beef recipe as it is quick, easy to make like my Chinese Beef chili dry, and taste delicious. Select the right kind of meat and you’ll love this with plain or garlic rice. All these cuts have a short cooking time which makes them perfect for the quick frying process of Mongolian beef. Do not use stewing or pot roast beef (pasanday) or chuck cut for this recipe as they are tough cuts and won’t give the same result. Or here’s the right way to do it. Hungry For more recipes? Check these! Then let it rest for 30-40 minutes. After that wash the meat thoroughly. Then you can proceed with the recipe. Read more at Recipetineats.com. Cutting across grain means cutting perpendicular to those lines. Cutting across the grain makes the meat less chewy. Tenderloin tastes far better than flank or any other cheaper cut. Moreover freshly cooked beef right in the comfort of your home, makes it even more delicious.
Brocolli Bell pepper ( any color) Carrots Onions
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