I enjoy variety in my cooking, so I thought why not try something inspired from Mongolia? Because of Mongolia’s geographic proximity and historic ties with China and Russia, Mongolian cuisine is heavily influenced by Chinese and Russian cuisine. This has resulted in a unique culinary tradition that is largely based on meats, and dairy. Today, I prepared a Mongolian Beef Curry, which is an American dish but is heavily influenced by Mongolian cooking. Enjoy 🙂

Time: 

• Prep time – 10 minutes
• Cook time – 20 minutes

Ingredients: 

• Beef slices (1/4 inch) – 1/2  kg
• Low Sodium Soy Sauce
  • 2 tsp for beef marinade
  • 1/2 cup for the beef gravy
• Cornstarch
  • 1 tbsp for beef marinade
  • 1 tbsp mixed with 1 tbsp water
• Olive oil
  • 2 tsp for beef marinade
  • 1/2 cup for frying the beef
• Ginger garlic paste – 1 tsp
• Dried Red chilli – 6
• Garlic (chopped) – 2 tsp
• Low sodium chicken stock – 1/2 cup
• Brown sugar – 3 tbsp
• Scallions (1 inch long slices) – 4

Method: 

1. Marinate the beef with 2 tsp of olive oil, 1 tbsp of cornstarch and 2 tsp of soy sauce. Set aside for 45 minutes
2. Heat a wide bottomed pan with 1/2 cup of olive oil. Spread the beef pieces and let it sear slightly. Toss, the beef for 10 minutes, until cooked through, then turn the heat off. Scoop the beef pieces out while draining the extra oil, and then set aside
3. Drain the excess oil in the pan, and leave only 1 tbsp behind. Turn the heat to medium, and then add the ginger garlic paste and dried red chilli. Fry for a few seconds
4. Add the chopped garlic and fry for few more seconds
5. Add the 1/2  cup of low sodium soy sauce and 1/2 cup of chicken stock. Let the sauce simmer, and then add the brown sugar and mix until it has dissolved
6. Let the sauce simmer for a minute, then add the cornstarch slurry and mix until the sauce has thickened well and starts to coat your spoon slightly
7. Add the fried beef and scallions. Toss for a few seconds until everything is well combined
8. Serve with rice and enjoy 🙂