Mongolian BBQ

Ingrédients

• 1 cuillère à soupe red pepper flakes
• 1 cuillère à soupe olive oil
• 1 tête, large cabbage
• 1 gousse garlic
• 1 lb beef
• 1 lb chicken breast
• 1/3 tasse soy sauce
• 2 oz cornstarch

Directives

1. Cut beef and chicken into thin 1'' strips. Put in ziploc bag with minced garlic, 3 tbsp of soy sauce and cornstarch. Make sure to coat all the chicken and beef.
2. Marinade in fridge for 30 minutes. If you don't have time, just make sure to coat it all then pour into pan.
3. In a dutch oven put all cabbage into the pot. Cook on medium heat.
4. Pour in more than half of the left over soy sauce and red pepper flakes in the pot with cabbage. The heat will make cabbage condense. Cook until your own preferred consistency. You can add more red pepper flakes to taste.
5. In a hot wok pour the olive oil, coat pan. Pour all the ingredients form the ziploc bag into the hot pan.
6. When the juices come out of the meat add the left over soy sauce then cook until chicken is no longer pink and beef is browning and all liquid has left the pan.
7. Add a layer of cabbage on plate and top with meat. Can be served with rice on the side.