Mongolian hamburger – an extremely baffling formula that came to us from China. You've
presumably observed it in Asian eateries particularly Chinese takeaways.
The name of this formula may make you believe it's from Mongolia – a nation in East Asia, yet no, it is anything but a Mongolian formula. It's a delightful and mainstream dish in the Chinese and Taiwanese cooking styles.
As a rule, this dish comprises of sautéed flank steak cuts with vegetables in a sweet sauce. The sauce is normally a blend of soy sauce, hoisin sauce, dark colored sugar and bean stew peppers. The dish is regularly presented with steamed rice or noodles.
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- 1 lb flank steak sliced into bite-size stripes
- 2 tbsp olive oil divided
- 1 tbsp fresh ginger peeled and grated
- 2 garlic cloves minced
- 2 tbsp coconut aminos
- 1/2 cup water
- 1/3 cup So Nourished Erythritol
- 1 teaspoon red pepper flakes
- 1-2 tsp xanthan gum to thicken the sauce
- salt and pepper to taste
- 1 scallion sliced (for topping)
- Mongolian Beef
INSTRUCTIONS
- In a saucepan heat half of olive oil, add minced garlic and grated ginger and fry for 30 seconds. Add water, coconut aminos, erythritol, red pepper flakes and simmer on high for 3-4 minutes. Turn off the heat and set aside.
- Add a xanthan gum and beef strips to a zip bag and toss well.
- In a frying pan, heat the other half of olive oil until hot. Add beef strips and fry stirring until begin to get brown. Set aside.
- Heat a clean pan over medium heat (or use the same pan with beef if you want to), add the beef and prepared sauce, a pinch of salt and pepper and cook for another minute stirring constantly.
- Divide between plates and garnish with sliced scallions. The beef can be served in a bowl of some steamed broccoli florets or cauliflower rice or any other side dish of your choice.
Source : bit.ly/2BHmSxU
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