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Mongolian Beef Stir-fry

  • 25 m
  • ·
  • 4 Servings
  • ·
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- 4 Servings +


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.

Chef Tip:

Goes well over steamed rice or chewy Asian style noodles. Serve with steamed greens such as bok choy or broccoli.

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