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★★★★★ | Easy Mongolian Beef

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  • Dump marinade off the hamburger on the off chance that it isn't altogether absorbed, at that point add ¼ cup cornstarch to the bowl, and with your hands, delicately coat the meat. (See Note)
  • Warmth ¼ cup oil in a wok or little skillet over medium-high warmth.
  • When the oil is hot, include ½ the hamburger and cook for around 45 seconds or until fresh.
  • Flip hamburger, and cook for another 30-45 seconds, at that point expel and put on a paper towel.
  • Rehash with the other a large portion of the hamburger. This causes it get fresh as opposed to steaming the meat, see note.
  • Evacuate everything except about a tsp of oil from the wok, and add ginger and garlic to the skillet. Saute, yet don't consume. Should just take 15-20 seconds.
  • At that point include the sauce.
  • Carry it to a stew and let it cook down to a thick, clingy, sauce. (Around 1-2 minutes)
  • Include the meat and hurl.
  • Cut green onions, and hurl in, cook for 30 additional seconds.
  • Serve over rice right away!

  • Note
    Calories per serving: CALORIES HERE
    Fat per serving: FAT HERE

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    ★★★★★ | Easy Mongolian Beef
    ★★★★★ | Easy Mongolian Beef

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