mongolian beef.

A savory and slightly sweet stir-fry dish, known for its rich, bold flavors. Thin slices of tender flank steak, are quickly cooked in a hot wok until they’re browned and caramelized. The beef is then coated in a deliciously fruity sauce made from Pear & soy sauce thickened to a syrupy consistency with Maple Syrup, clinging to the beef and giving it an irresistible taste. The result is a perfect balance of sweet, savory, and umami flavors, often served with steamed or fried rice to soak up every last drop of the sauce.