Mongolian Beef Stir-fry
Featured PEI Ingredients
- Beef
Directions
In a small bowl or cup, whisk together the chicken broth, soy sauce, brown sugar and cornstarch.
Heat 1 tbsp (15 mL) of oil in a large skillet over medium-high heat. Brown beef and remove from the pan.
Reduce the heat to medium and add the remaining 1 tbsp (15 mL) of oil to the skillet. Once hot, fry the garlic, ginger and red chillies until fragrant, about 1 minute.
Stir in the cornstarch mixture and bring to a boil to thicken the sauce.
Add back the beef and any accumulated juices along with the green onions, reserving a bit for garnish.
Stir thoroughly to coat and remove from heat. Top with remaining green onions and sesame seeds if desired.
Goes well over steamed rice or chewy Asian style noodles. Serve with steamed greens such as bok choy or broccoli.
