Often you can find Mongolian beet at a Sushi restaurant. My dad is not fond of beef, so I used tendon pork loin for this dish. It turn out very nice, meat is so tender and delicious.
Prepare time: 15 minutes
Cook time: 5 minutes
Serves: 4 servings
1) 1 Tender pork loin 350g, 1 tbsp light soy sauce, 1 tbsp premium soy sauce, 1 tsp corn starch, 2 tbsp cold water;
2) 1.5 tbsp Avocado oil or other cooking oil, 1 tsp sliced ginger, 2 tsp fresh minced garlic;
3) 2 stalks green onion, roots removed, rinsed and chopped to 1 inch long pieces;
1: Remove white membrane on tender pork loin, rinse with water and cut into thin (about 1 mm) slices (Picture 1). Add all rest ingredients of Ingredient 1) (Picture 2) and massage the meat with your fingers for 2-3 minutes (Picture 3), set aside. Slice ginger and mince garlic, set aside (Picture 4).
2: Heat 1.5 tbsp Avocado oil in a non-stick sauté pan over medium-high heat. Sauté sliced ginger and minced garlic for a minute (Picture 5), add marinaded pork, stir and cook (Picture 6) for about 1 minute.
3: Add chopped green onion pieces and all ingredients of Ingredient 4) (Picture 7), sauté for a minute or until the meat just done (Picture 8).
4: Add 1.5 tbsp oyster sauce and previously cooked shrimps, stir and cook for 30 seconds. Add ½ tsp tsp sesame oil mix well. Serve with some steamed rice.