Mongolian beef and eggs fried rice

Mongolian beef and eggs fried rice.

Some tips: cut the meat into strips (into even slices, about 1/4 inch wide), against the grain. Do not overcook, quickly searing the meat in batches.

I usually use 500g flank steak or New York strip steak; 1/4 cup cornstarch; vegetable oil with little bit of sesame oil; bell peppers, green onions, large onion. For the sauce: ginger, garlic, 1/2 cup soy sauce, 1/2 cup water, 2/3 cup brown sugar, hot pepper flakes.

Combine cornstarch with the meat, make sure the meat is fully and evenly coated, leave for 10 min. Fry the vegetables in your wok, bell pepper and onion, don’t overcook. Remove vegetables to the bowl. Cook the meat in a single layer in batches for about 1 min per side. Transfer the beef to a separate bowl. In the same wok add some oil, ingredients for the sauce and let it come to a boil, scraping off the bits off the bottom of the wok. Boil for about 1-2 min. Add the meat back into the sauce, allow to come to a boil, then vegetables and green onions. Serve with rice.



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