MONGOLIAN BEEF

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MONGOLIAN BEEF

INGREDIENTS

  • 1 pound flank steak sliced against the grain and cut into 1/4 inch cubes
  • 1/8 cup cornstarch
  • 1/2 tablespoon sesame oil
  • 1/2 tablespoon canola or vegetable oil
  • 3 cloves garlic minced
  • 1 teaspoon ginger minced
  • 1/2 cup low sodium soy sauce
  • 1/2 cup water
  • 3/4 cup light or dark brown sugar
  • oil for frying
  • sliced green onions for garnished if desired

INSTRUCTIONS
  • 1. Toss the beef in the cornstarch and place in the fridge for 10 minutes while        you are making the sauce and heating up the oil.
  • 2. Heat sesame oil and canola or vegetable oil in a large skillet.
  • 3. Add in garlic and ginger and cook for 1-2 minutes.
  • 4. Stir in soy sauce, water and brown sugar. Bring to a simmer and cook for        2-3  minutes. Set aside.
  • 5. Meanwhile add enough oil to a large wok or pan with high sides to fry the          beef. (I used about 1 cup.)
  • 6. Heat oil until hot but not scorching.
  • 7. Add in the beef making sure not to over crowd the pan. (I did a couple of        batches). Brown the beef on both sides for 1-2 minutes on each side.
  • 8. Remove from the oil with a slotted spoon and place on paper towels.
  • 9. Place beef in the sauce and toss to coat.
  • 10.Bring the sauce back to a simmer and cook until thickened 2-3 minutes.
  • 11.Serve immediately with green              onions for garnish if desired.


This article and recipe adapted from this site



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