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Beef in Mongolian

Beef in Mongolian

Finely chop the meat, add soy and chili sauces and quickly fry with vegetables and mushrooms — the three main rules of beef in Mongolian.

NUMBER OF PORTS: 3 portions
CALORIUM: 138 kcal


Beef (tenderloin) — 300 g
Mushrooms (champignons) — 4 pcs.
Carrots — 1 pc.
Onions (Green) — 1 beam
Garlic (Shredded) — 1 tbsp.
Oil (Vegetable) — 2 tbsp.
Sauce (Soy) — 2 tbsp.
Sauce (Chile) — 1 tbsp.
Starch (Corn) — 2 tbsp.
Sugar — 1 tsp.
Salt — ½ tsp.
Pepper — ¼ tsp
Sesame seeds to taste

Beef cut into thin small pieces. Transfer the meat into a bowl. Add salt, starch, pepper. Stir well.
Vegetable oil, preheat in a frying pan.
Add beef and then garlic. Fry the meat on each side until golden brown.
Pour in soy sauce and chilli sauce. Sprinkle with sugar. Stir.
Add chopped mushrooms, carrots and green onions. Fry everything for 30 seconds.
Serve beef in Mongolian with boiled rice, decorating fried sesame seeds.


Beef in Mongolian


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