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Fast and Simlpe, 30-Minute Mongolian Beef

Thin slices of flank steak, minced fresh garlic and ginger, dark brown sugar and soy sauce. Toss it all together and 30 minutes later you’ll be chowing down on a DIY take out takeout, instead of waiting for the delivery guy.

The key to mastering classic Chinese food flavor at home is a technique known as velveting, which is essentially an egg white, cornstarch and sherry marinade that preserves the moisture of the meat. This recipe includes an abridged version of velveting that still delivers tender slices of steak bathed in a rich reduction of soy sauce and brown sugar.
Fast and Simlpe, 30-Minute Mongolian Beef
ingredients:
  • Vegetable oil
  • 1/2 teaspoon minced fresh ginger
  • 1 tablespoon minced garlic
  • 1/2 cup low sodium soy sauce
  • 1/2 cup water
  • 2/3 cup dark brown sugar
  • 1 lbs flank steak
  • 1/4 cup cornstarch
  • 3 scallions sliced into 1-inch pieces (green parts only)
instructions:
  1. Heat 2 teaspoons vegetable oil in a small saucepot over medium-low heat. Add the ginger and garlic and sauté until golden, about 2 minutes. Add the soy sauce and water, stirring to combine.
  2. Stir in the brown sugar and increase the heat to medium. Bring the sauce to a boil for 3 minutes. Remove the sauce from the heat and set aside.
  3. Get full recipe and instructions, visit here

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