★★★★★ | Easy Mongolian Beef

★★★★★ | Easy Mongolian Beef
By Let's Cooking

^^ CLICK TO SEE FULL RECIPES ^^ Fresh, clingy, marginally sweet, and absolutely scrumptious. This Mongolian Beef is a PF Chang's copycat formula! What's more, it is strong delicious.  | #let'scooking

Time
Planning Time: 15 minutes 

Cook Time: 10 minutes 

All out Time: 25 minutes 

Servings: 4
 
Ingredients:

• 16 oz flank steak cut into flimsy cuts
• 1 tsp cornstarch
• 1 tsp vegetable oil
• 1 tsp soy sauce
• 1 tsp garlic minced

Sauce:

• 1 Tbs cornstarch
• 2 Tbs water
• 1/8 tsp ground ginger
• 3 Tbs soy sauce
• ¼ cup hamburger stock
• 2 tbsp dim darker sugar
• Sautéed food
• ½ tsp ginger finely minced, or ginger glue (I love this one)
• 1 Tbs minced garlic
• 2 green onions cut on a corner to corner into little pieces
• Other
• ¼ cup olive oil
• ¼ cup cornstarch/cornflour

## CLICK TO SEE FULL RECIPES ##

Instructions:

1.  Cut your meat slight, contrary to what would be expected, this will help make it increasingly delicate.
2. Put the hamburger in a bowl and include cornstarch, vegetable oil, soy sauce, and minced garlic, and mix well. Marinate for 30 minutes to 60 minutes.

Sauce:

1. In an enormous bowl, combine the cornstarch and water. At that point include the ground ginger, soy sauce, hamburger stock, and dull dark colored sugar.
2. Put in a safe spot
3. 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)
4. Warmth ¼ cup oil in a wok or little skillet over medium-high warmth.
5. When the oil is hot, include ½ the hamburger and cook for around 45 seconds or until fresh.
6. Flip hamburger, and cook for another 30-45 seconds, at that point expel and put on a paper towel.
7. Rehash with the other a large portion of the hamburger. This causes it get fresh as opposed to steaming the meat, see note.
8. 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.
9. At that point include the sauce.
10. Carry it to a stew and let it cook down to a thick, clingy, sauce. (Around 1-2 minutes)
11. Include the meat and hurl.
12. Cut green onions, and hurl in, cook for 30 additional seconds.
13. Serve over rice right away!

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

Rated 5/5 based on 70.000 customer reviews

★★★★★ | Easy Mongolian Beef

Share on Facebook

Share on Twitter

Share on Google+

Share on LinkedIn

Subscribe to receive free email updates: