To: libertarian27
I need help with home made Mongolian beef anyone know a good recipe ?
2 posted on
01/22/2011 7:23:52 AM PST by
al baby
(Hi Mom!!! <sarc>)
To: al baby
I’ve never cooked Mongolian Beef at home but when I’m looking for a recipe I always check the allrecipes site and see what’s over there - I especially like to read the comments under recipes to check out ideas for adjustments, techniques and additions to recipes.
If no one here has a recipe - give this site a shot:
http://allrecipes.com/Search/Recipes.aspx?WithTerm=mongolian%20beef
9 posted on
01/22/2011 7:47:31 AM PST by
libertarian27
(Ingsoc: Department of Life, Department of Liberty, Department of Happiness)
To: al baby
P F Chang's Mongolian Beef I usually add a little chili oil (depending on heat tolerance) 2 teaspoons vegetable oil 2 teaspoons sesame oil 1/2 teaspoon ginger, minced 1 tablespoon garlic, chopped 1/2 cup soy sauce 1/2 cup water 3/4 cup dark brown sugar 1 cup vegetable oil 1 lb flank steak 1/4 cup cornstarch 2 large green onions 1. Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over med/low heat. 2. Don't get the oil too hot. 3. Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches. 4. Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens. 5. Remove it from the heat. 6. Slice the flank steak against the grain into 1/4" thick bite-size slices. 7. Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts. 8. Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef. 9. Let the beef sit for about 10 minutes so that the cornstarch sticks. 10. As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil). 11. Heat the oil over medium heat until it's nice and hot, but not smoking. 12. Add the beef to the oil and saut for just two minutes, or until the beef � just begins to darken on the edges. 13. You don't need a thorough cooking here since the beef is going to go back on the heat later. 14. Stir the meat around a little so that it cooks evenly. 15. After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil out of the wok or skillet. 16. Put the pan back over the heat, dump the meat back into it and simmer for one minute. 17. Add the sauce, cook for one minute while stirring, then add all the green onions. 18. Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate. 19. Leave the excess sauce behind in the pan.
11 posted on
01/22/2011 8:21:32 AM PST by
illiac
(If we don't change directions soon, we'll get where we're going)
To: al baby
Taste of Home is a good site to check.
37 posted on
01/22/2011 12:33:10 PM PST by
Netizen
To: al baby
OK. I can help. I am, afterall, a Gramma.
First off, you find yerself a nice fat Mongolian................
55 posted on
01/22/2011 8:54:21 PM PST by
Brad’s Gramma
(Here's a thought!! Donate to the website you are on RIGHT NOW!! .... *waves hi to DS*)
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