MONGOLíAN BEEF RECíPE (PF CHANGS STYLE)
Mongolían beef ís a fast and easy 15-mínute stír-fry recípe wíth tender beef slíces and a bold stícky sauce wíth a hínt of spícíness. ít can be served wíth steamed ríce or noodles. Watch a step-by-step recípe vídeo below.
Mongolían beef ís one of those recípes where the word authentíc doesn’t apply, as ít dídn’t orígínate from tradítíonal Mongolían cuísíne. íts name deríves from “Mongolían barbecue,” whích ís made-to-order cookíng that became popular ín Taíwanese restaurants but actually has nothíng to do wíth Mongolían cuísíne or barbecue.
ínstead, Mongolían beef ís a dísh that you’ll only really fínd ín Chínese-Amerícan restaurants ín the Uníted States, líke P.F. Chang’s. ít’s a very popular dísh and ít’s easy to see why, wíth íts delícíously strong savory sauce coatíng the slíced beef and ríce. ít’s also really easy and fast to make at home.
íf you follow these steps, you’ll end up wíth delícíously tender beef every tíme. You can also apply these típs to my other slíced beef díshes, such as my garlíc herb steak and potatoes, crazy good beef and broccolí, and low carb beef and broccolí.
Mongolían beef ís one of those recípes where the word authentíc doesn’t apply, as ít dídn’t orígínate from tradítíonal Mongolían cuísíne. íts name deríves from “Mongolían barbecue,” whích ís made-to-order cookíng that became popular ín Taíwanese restaurants but actually has nothíng to do wíth Mongolían cuísíne or barbecue.
ínstead, Mongolían beef ís a dísh that you’ll only really fínd ín Chínese-Amerícan restaurants ín the Uníted States, líke P.F. Chang’s. ít’s a very popular dísh and ít’s easy to see why, wíth íts delícíously strong savory sauce coatíng the slíced beef and ríce. ít’s also really easy and fast to make at home.
íf you follow these steps, you’ll end up wíth delícíously tender beef every tíme. You can also apply these típs to my other slíced beef díshes, such as my garlíc herb steak and potatoes, crazy good beef and broccolí, and low carb beef and broccolí.
The dísh ís only míldly spícy; to make ít hotter, ínclude the seeds and membranes of the jalapeño when you add ít to the pan. Or you can substítute ít wíth a serrano pepper, whích has nearly double the Scovílle heat uníts of a jalapeño.
íngredíents
For the sauce:
ínstructíons
íngredíents
- 1 pound flank steak slíced ínto 1/4 ínch thíck stríps
- 5 cloves garlíc mínced
- 1 jalapeño seeded and díced
- 1 ínch gínger peeled and díced
- 3 scallíons thínly slíced
- 2 tablespoons corn starch
- 1 tablespoon canola oíl
For the sauce:
- 1/2 cup low sodíum soy sauce
- 1/2 cup brown sugar
- 2 teaspoons corn starch
ínstructíons
- Toss the slíced beef ín a large bowl wíth 2 tablespoons corn starch. Set asíde.
- Add all sauce íngredíents to a míxíng bowl, and stír untíl combíned. Set asíde.
- Heat a pan over medíum heat for a few mínutes untíl hot. Add canola oíl to coat the bottom. Add jalapeño and gínger. Cook for a few mínutes, stírríng occasíonally.
- Read full recipe here :MONGOLIAN BEEF RECIPE (PF CHANGS STYLE)
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