https://www.copymethat.com/r/vzgvlg8ic9/5-fried-vs-sauteed-mongolian-beef-chines/
150678310
r0r1dd9
vzgvlg8ic9
2024-12-21 20:57:32
(5) Fried Vs. Sautéed Mongolian Beef - chinese
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Ingredients
- subheading: To Tenderize Beef:
- ½ tsp baking soda
- 1 tbsp water
- subheading: Beef Marinade:
- 8 oz beef (225g, sliced against the grain into ¼-inch thick slices) chuck
- 1 teaspoon oil
- 2 teaspoon soy sauce
- ⅛ tsp white pepper
- 1 ½ tsp cornstarch
- subheading: Sauce:
- 2 tablespoons brown sugar
- 2 tablespoons hot water (or hot low sodium chicken or beef stock)
- 2 tablespoons regular soy sauce
- ½ tbsp oyster sauce
- subheading: Other Ingredients:
- ½ teaspoon ginger (minced)
- ½ fresh red chili pepper or 5 dried red chili peppers (optional)
- 2 cloves garlic (chopped)
- 1 tablespoon cornstarch (mixed with 1 tablespoon water to make a slurry)
- 3 scallions (cut into 3 -inch long slices on the diagonal)
Note: Ingredients may have been altered from the original.
Steps
Directions at youtube.com
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