30-Minute Mongolian Beef
22 March 2019 Bookmark • 0
Thin slices of flank steak, minced fresh garlic and ginger, darkish brown sugar and soy sauce. Toss all of it collectively and 30 minutes later you’ll be chowing down on a DIY take out takeout, instead of watching for the delivery man.
The important thing to studying conventional chinese language food taste at domestic is a way called velveting, which is essentially an egg white, cornstarch and sherry marinade that preserves the moisture of the beef. This recipe consists of an abridged model of velveting that still supplies smooth slices of steak bathed in a wealthy discount of soy sauce and brown sugar.
|30-Minute Mongolian Beef
Craving chinese however not keen on pork? pass the sweet and highly spiced path with my Parmesan shrimp or scallops or chill with Oven baked old bay buffalo wings. And don’t overlook the homemade German chocolate cookies for dessert! speaking of something sweet …
The Kitchen Aid giveaway remains open for entries, so swing by Monday’s submit to leave a remark for your threat to win a five-quart stand mixer inside the coloration of your preference!
- 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)
- Warmth 2 teaspoons vegetable oil in a small saucepot over medium-low heat. add the ginger and garlic and sauté till golden, approximately 2 mins. upload the soy sauce and water, stirring to mix.
- Stir inside the brown sugar and increase the warmth to medium. deliver the sauce to a boil for 3 mins. cast off the sauce from the warmth and set apart.
- Slice the flank steak against the grain into 1/4-inch portions, then toss it with the cornstarch. vicinity the coated portions of steak in a sieve and shake off any extra cornstarch. allow the steak to take a seat 10 for mins.
- Region a huge sauté pan or wok over medium-excessive warmth and upload half of cup vegetable oil. once the oil is warm (however not smoking), upload the beef to the pan and sauté for two minutes until it's miles seared on all sides but barely cooked inside the center. put off the steak from the pan with a slotted spoon and transfer it onto a paper towel-covered plate. Pour any excess oil out of the wok.
- Area the sauté pan again over medium warmth. add the prepared sauce to the hot pan (it need to come to a boil nearly at once), then add the reserved steak and cook at a boil, stirring continuously, 2 mins. upload the sliced scallions, stirring to mix.
- Switch steak and scallions with a slotted spoon to a plate and serve.
Facebook Twitter Pinterest LinkedIn Whatsapp