The Epoch Time Mongolian Beef Recipe
One of my favorite recipes of all time is my Ameliorate THAN TAKEOUT Mongolian Beefiness !
Tender beef coated with savory sauce , this Mongolian Beef recipe is not simply delicious but super easy to make at home .
Sharing my secret tips to super tender and juicy beef every time , and of class, the restaurant-fashion quality sauce will get yous eating bowls and bowls of rice.
Mongolian Beef was one of the get-go-e'er viral recipes on my food blog.
Every single person that tried the recipe said that information technology was fool-proof and better than any takeout they have ever had! In one case you make Mongolian Beef at habitation, I am confident that you will never desire to eat this dish in takeout again!
Y'all volition need soy sauce, oyster sauce, garlic, saccharide, and light-green onion for the delicious restaurant-quality glaze in Mongolian Beef.
A good quality soy sauce and oyster sauce make a massive difference in any dish; I recommend using Lee Kum Kee for both of these condiments. They are authentic and delicious and affordable, and accessible.
Hither are a few secrets to SUPER TENDER Beef every unmarried time!
- The first i is baking soda . I got this secret from a good friend who works at a Chinese restaurant; it is honestly a game-changer. No more eating tough beef at home, and hello to juicy, tender, silky beef!
- The 2d tip is cutting against the grain and diagonally . Ever cut confronting the grain and sideways to become sparse slices. With this tip, it doesn't affair what type of steak you go; it volition turn out perfect every fourth dimension!
- The final tip is to freeze the beefiness for 10 minutes before yous slice it . This footstep volition brand information technology 100x easier to cut the meat.
I am deep frying the beefiness today to make them actress tender; however, you can also pan-fry the meat.
The corn starch and egg white will likewise tenderize the meat and prevent it from becoming chewy or tough when cooking.
Do y'all similar Chinese Takeout Recipes? Here are some of my favorite Ameliorate THAN TAKEOUT recipes that you lot will honey!
- Asian Dear Garlic Shrimp
- The Best Black Pepper Beef and Broccoli
- Honey Ginger Chicken
- Kung Pao Chicken
Ingredients
- 1.five pounds of Beefiness Steak of your choice, cutting into thin slices
- 8 cloves of Garlic minced
- three tbsp of Chinese Cooking Wine (optional)
- i.5 tbsp of Corn Starch
- 1 tsp of Baking Soda
- 1 Egg White
- half-dozen stocks of Green Onion cut into 1.5-inch pieces
- 2 tbsp of Oyster Sauce
- iii tbsp of Soy Sauce
- 2 tbsp of Sugar
- ¼ loving cup of whole Stale Chilli
- Marinate beef with corn starch, baking soda, egg white, and Chinese cooking wine. Flavor with some salt and black pepper. Set information technology bated for xx minutes.
- Mix oyster sauce, soy sauce, black pepper (1 tsp – optional), and sugar in a carve up bowl.
- In a pan, add in oil and turn the heat to medium-loftier. Once the oil is hot, add the beef and fry it for two-three minutes or until brown. Once the beef is brown, set bated.
- In a pan, drizzle in oil and turn the heat to medium-loftier.
- Statue together garlic, the white part of the light-green onion, and dried chili for 1-2 minutes or until fragrant.
- Add in the sauce and mix for 30 seconds – 1 infinitesimal.
- Add back in the beef and saute together on high estrus for ane infinitesimal.
- Finally, add in the green onion and saute together for thirty seconds.
Improve THAN TAKEOUT Mongolian Beef
1 of my favorite recipes of all time is my BETTER THAN TAKEOUT Mongolian Beef! Tender beefiness coated with savory sauce, this Mongolian Beef recipe is not only succulent but super easy to make at home. Sharing my secret tips to super tender and juicy beef every time, and of form, the restaurant-style quality sauce will go you eating bowls and bowls of rice.
Yield: 4 People
- 1.5 pounds of Beef Steak of your pick cut into thin slices
- 8 cloves of Garlic minced
- iii tbsp of Chinese Cooking Wine
- 1.five tbsp of Corn Starch
- i tsp of Baking Soda
- one Egg White
- 6 stocks of Greenish Onion cut into 1.5-inch pieces
- 2 tbsp of Oyster Sauce
- iii tbsp of Soy Sauce
- 2 tbsp of Sugar
- ¼ loving cup of whole Stale Chilli
-
Marinate beef with corn starch, baking soda, egg white, and Chinese cooking wine. Flavor with some salt and black pepper. Gear up information technology aside for xx minutes.
-
Mix oyster sauce, soy sauce, black pepper (1 tsp – optional), and sugar in a separate bowl.
-
In a pan, add in oil and turn the heat to medium-loftier. Once the oil is hot, add together the beef and fry it for ii-three minutes or until brownish. Once the beef is brown, gear up aside.
-
In a pan, drizzle in oil and plough the heat to medium-high.
-
Statue together garlic, the white part of the green onion, and dried chili for one-2 minutes or until fragrant.
-
Add together in the sauce and mix for thirty seconds – one infinitesimal.
-
Add back in the beef and saute together on high heat for ane minute.
-
Finally, add in the greenish onion and saute together for xxx seconds.
Hither are a few secrets to SUPER TENDER Beef every single time!
- The first one is baking soda. I got this hush-hush from a skilful friend who works at a Chinese restaurant; it is honestly a game-changer. No more eating tough beef at dwelling, and hello to juicy, tender, silky beef!
- The second tip is cutting confronting the grain and diagonally. E'er cutting confronting the grain and sideways to go thin slices. With this tip, it doesn't matter what type of steak you become; it will plow out perfect every time!
- The terminal tip is to freeze the beef for x minutes before you piece it. This footstep will make it 100x easier to cutting the meat.
I am deep frying the beef today to brand them extra tender; all the same, yous tin can also pan-fry the meat. The corn starch and egg white will likewise tenderize the meat and forestall it from becoming chewy or tough when cooking.
Source: https://tiffycooks.com/mongolian-beef-better-than-takeout-2/
0 Response to "The Epoch Time Mongolian Beef Recipe"
Post a Comment