Mongolian beef. Heat up one cup of oil in a wok until its hot but not smoking. Add the beef to the oil and saute for just two minutes, or until the beef just begins to darken on the edges. Stir the meat around a little so that it cooks evenly.
Once heated, add the steak in a single layer and cook on each side for about a minute until the edges just start to brown. Place the beef on some kitchen paper and dry it off. Pop the beef into a bowl with the cornflour and pepper and toss until it is evenly covered, then set aside.
Hey everyone, it is Louise, welcome to our recipe site. Today, we’re going to prepare a special dish, mongolian beef. One of my favorites. This time, I will make it a bit unique. This will be really delicious.
Heat up one cup of oil in a wok until its hot but not smoking. Add the beef to the oil and saute for just two minutes, or until the beef just begins to darken on the edges. Stir the meat around a little so that it cooks evenly.
Mongolian beef is one of the most well liked of current trending meals in the world. It’s simple, it is quick, it tastes yummy. It is appreciated by millions daily. Mongolian beef is something that I’ve loved my entire life. They’re fine and they look wonderful.
To get started with this particular recipe, we have to first prepare a few components. You can have mongolian beef using 21 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Mongolian beef:
- {Take of Beef.
- {Take 40 g of cornflour.
- {Prepare 2 tbsp of oil.
- {Take 2 tsp of crushed ginger (thumbsize) minced.
- {Prepare 650 g of rump steak thinly sliced (or lean frying steak).
- {Make ready 2 cloves of garlic chopped and minced.
- {Get 30 ml of soy sauce.
- {Get 200 ml of water.
- {Get 30 g of honey.
- {Prepare 1/2 tsp of chilli flakes (optional).
- {Prepare 2 of spring onions finely chopped.
- {Take Pinch of salt and pepper.
- {Prepare of Mixed Veg.
- {Take 1 of red pepper -strips.
- {Take of Mushroom – handful sliced.
- {Take 1 of courgette -sticks (defluffed).
- {Take 2 tsp of water.
- {Take 1 tsp of sunflower oil.
- {Make ready of Noodles.
- {Take 400 g of fresh egg noodles.
- {Get 1 tsp of sunflower oil.
In a good nonstick pan, place a. Mongolian beef is prepared with a quick stir-frying process. Therefore, suitable cuts of beef should be tender. Certainly, it should also be without too much fat, and no bone attached.
Instructions to make Mongolian beef:
- Coat beef in cornflour and set aside.
- Heat pan add garlic and ginger constantly stirring for 30 seconds (do not brown).
- Add beef and pinch of salt and pepper and fry until cooked through.
- Add soy sauce, water, honey and chilli flakes and simmer for 5 to 10 mins.
- Whilst beef simmering prepare veg if not already done.
- Add 1tsp oil to pan and stir fry veg 4 minutes before end of beef simmering, add water if needed.
- Add 1 tsp oil to seperate pan and stir fry noodles 2-4 mins stir constantly.
- Once noodles and veg cooked add both to pan with beef.
- Mix well and serve immediately with spring onion on top.
You can use tenderloin or sirloin for the best result. The beef should still be quite moist after it has marinated. If it looks too dry, add a tablespoon of water to it. Mongolian Beef generally comes with a sweet sticky sauce made with heaps of brown sugar and various other ingredients that can load on the syns and so I really wanted to create a yummy Slimming World version of this dish, that still tasted amazing, but kept that delicious sweet thick sauce that you expect with any amazing Mongolian Beef recipe. Add soy sauce, water and brown sugar and stir until. to make Mongolian beef, you oughta: place the beef onto a clean, dry tea towel (or kitchen roll) in a single layer and pat dry – you want it drier than a nun's gusset add the meat to a bowl and sprinkle over the corn flour – toss (the flour) until evenly coated heat a little oil / frylight in a large pan over a medium high heat Slow Cooker Mongolian Beef Garlic, soy-sauce and brown sugar come together to create a caramelized sauce that coats tender juicy pieces of steak for uncompromising flavor.
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