Mongolian Beef
Mongolian Beef – homemade, healthy, the best Mongolian beef recipe that is a zillion times better than Chinese takeouts and PF Chang’s.
To make the best homemade mongolian beef, you need to master a couple of techniques. First, you need to marinate the beef with cornstarch and soy sauce. This step is called velveting in You do not have permission to view the full content of this post. Log in or register now., and will make the beef, tender, juicy, moist and silky. Secondly, the brown sauce shouldn’t be too sticky and gooey.
You do not have permission to view the full content of this post. Log in or register now.
Mongolian Beef
Serves 2 | Prep time: 10 minutes | Cook time: 5 minutes
Ingredients:
2 tablespoons You do not have permission to view the full content of this post. Log in or register now.
8 oz beef tenderloin, thinly sliced
2 cloves garlic, minced
1 inch peeled ginger, thinly sliced
2 stalks scallions, cut into 2-inch strips
Marinade:
1 teaspoon You do not have permission to view the full content of this post. Log in or register now.
1 teaspoon You do not have permission to view the full content of this post. Log in or register now.
1 tablespoon water
1 teaspoon Chinese rice wine or Shaoxing wine
Sauce:
2 teaspoons oyster sauce
2 tablespoons soy sauce
1/2 teaspoon dark soy sauce
3 dashes ground white pepper
1/4 teaspoon sesame oil
1 tablespoon sugar or to taste
Salt to taste
Method:
Marinate the beef slices with the Marinade for 30 minutes. Heat up a wok with 1 tablespoon of oil and stir-fry the marinated beef until they are half-done. Dish out and set aside.
Heat up the remaining 1 tablespoon of oil and stir-fry the garlic and ginger until aromatic. Add the beef back into the wok and then the sauce. Continue to stir-fry until the beef slices are almost done, then add the scallions. Do a few quick stirs. dish out and serve hot.
Mongolian Beef – homemade, healthy, the best Mongolian beef recipe that is a zillion times better than Chinese takeouts and PF Chang’s.
To make the best homemade mongolian beef, you need to master a couple of techniques. First, you need to marinate the beef with cornstarch and soy sauce. This step is called velveting in You do not have permission to view the full content of this post. Log in or register now., and will make the beef, tender, juicy, moist and silky. Secondly, the brown sauce shouldn’t be too sticky and gooey.
You do not have permission to view the full content of this post. Log in or register now.
Mongolian Beef
Serves 2 | Prep time: 10 minutes | Cook time: 5 minutes
Ingredients:
2 tablespoons You do not have permission to view the full content of this post. Log in or register now.
8 oz beef tenderloin, thinly sliced
2 cloves garlic, minced
1 inch peeled ginger, thinly sliced
2 stalks scallions, cut into 2-inch strips
Marinade:
1 teaspoon You do not have permission to view the full content of this post. Log in or register now.
1 teaspoon You do not have permission to view the full content of this post. Log in or register now.
1 tablespoon water
1 teaspoon Chinese rice wine or Shaoxing wine
Sauce:
2 teaspoons oyster sauce
2 tablespoons soy sauce
1/2 teaspoon dark soy sauce
3 dashes ground white pepper
1/4 teaspoon sesame oil
1 tablespoon sugar or to taste
Salt to taste
Method:
Marinate the beef slices with the Marinade for 30 minutes. Heat up a wok with 1 tablespoon of oil and stir-fry the marinated beef until they are half-done. Dish out and set aside.
Heat up the remaining 1 tablespoon of oil and stir-fry the garlic and ginger until aromatic. Add the beef back into the wok and then the sauce. Continue to stir-fry until the beef slices are almost done, then add the scallions. Do a few quick stirs. dish out and serve hot.
