Mongolian beef – NRK food – Recipes and inspiration

Start by preparing the vegetables.

Rinse and cut the broccoli into small florets, clean/peel and finely chop the garlic and ginger.

Cook the rice according to the instructions on the package.

Cut the meat into thin slices. Season with salt and pepper and place in a bag or bowl with the cornstarch. Mix well so that the meat is well coated with the cornmeal.

Shake off any excess cornstarch and place the meat on a plate.

Fry the meat in a hot pan in good oil. Use high heat and fry the meat in several batches. Then you avoid cooking the meat and it gets a nice fried crust. If the pan is hot enough and the slices are thin, you don’t need half a minute for either.

Transfer the cooked meat to a plate while working.

Then it’s time to roast the vegetables. Add the chopped broccoli to the pan and fry in a little oil. After a few minutes, you can continue with the garlic and ginger. Lower the heat slightly and add the soy sauce, water and brown sugar.

Allow to cook for 30 seconds before returning the meat to the pan. Let it boil for a few minutes. The Maisenna sitting on top of the meat thickens with the liquid and you get a tasty and sticky sauce.

Serve the Mongolian beef with sliced ​​scallions and rice as a side dish.


Mongolian beef - Mongolian beef - with broccoli and scallions
Photo: Rolf-Anders Vollan / “Happy kitchen”

Despite the name, the dish has nothing to do with Mongolian cuisine, but rather originates from Taiwan, from where it was later transferred to the West.

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