Mongolian Beef


250 g of tenderloin diced into 2 cm
3 tbsp of Kikkoman sauce
1 tbsp of oyster sauce
½ cm of ginger chopped finely
1 tbsp of cornstarch + 1 tsp of water
1 onion sliced like rings
125 g of large sprouts
100 carrot juliennes
1 stalk of spring onion cut into 1 cm
100 ml of beef broth
2 tsp of sugar
2 tsp of cooking wine
1 tsp of black vinegar
1 tbsp of hoisin sauce
1 tbsp of chili sauce
1 tbsp of cooking oil

How to make:

Marinate tenderloin in mixture of 1 tbsp of Kikkoman sauce, ginger, cooking wine, oyster sauce, and cornstarch for 10 minutes.
Stir-fry until it changes color.
Pour broth. Cook until done. Turn off the flame. Set aside.
Combine the rest of Kikkoman sauce, cooking wine, black vinegar, hoisin sauce, and sugar in a nonstick skillet. Cook until boiling while stirring frequently.
Pour this into the meat. Cook until boiling.
Include carrots and onions.
After almost tender, enter sprouts and scallions. Cook while stirring frequently until the sprouts are done but still crunchy.
Serve warm with chili sauce.

For 5 servings.

Nutrition facts per serving:

Calorie: 135 kcal
Protein: 12.5 g
Fat: 5 g
Carbohydrate: 10.5 g
Cholesterol: 21.5 mg
Fiber: 0.7 g

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