Mongolian Beef Broccoli Home Cook Recipe

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A Mongolian Beef And Broccoli amend than have-out? Aye! It IS possible.

With an added ingredient to make this thick and glossy sauce sense of taste even BETTER than take-out, PLUSextra sauce in the recipe, the beef is tender/soft usingless than one-half the oil than other recipes. Most Mongolian Beef recipes practice non take the add-on of vegetables and call for deep frying the beefiness in one cup or more of oil. But not this i. I tried many ways to reduce the calorie content in this recipe.

MONGOLIAN Beef

I'yard hoping yous can come across how soft, silky and smooth that beefiness actually is. Plus, the addition of broccoli turns Mongolian Beefiness into an incredible family unit loved stir-fry!

VELVETING

The nearly important step in this recipe is to marinade the beefiness in a mixture of cornstarch and Chinese wine. The technique that most Chinese restaurants use to create that tenderised texture we dear so much is chosenvelveting. It feels like a underground to Chinese cooking. Well, non anymore. Velveting tin can be fabricated up of a mixture of egg whites, baking soda and vino. In this example, we're using cornstarch, Shaoxingand soy sauce.

HOW TO COOK THIS MONGOLIAN BEEF

After the meat is marinated, it is and so — well-nigh traditionally — blanched in deep fried oil, so drained and set to be stir fried. Well, as usual, I broke tradition to brand this recipe easier for those of us abode-cooks that aren't comfortable with deep frying → not wanting to start whatsoever fires → not wanting to think of the fat pants needed after.

NO DEEP FRYING

Nosotros only needed 1/4 cup of oil for 2 pounds (one kilo) of beef strips, and constitute that was enough, without needing to drain whatever oil later or worry nigh where I was going to put any leftovers. The method works, don't let it scare yous. And only half the fatty pants needed.

My biggest piece of advice is to take your oil hot before adding the meat. DO Not have your oil on high heat, or it will spit and spatter all over you and your stove summit. Just…..trust me. Medium heat is enough. If your oil is preheated and hot, your meat will melt FAST. Stir frying it for about 2 minutes is enough time, until y'all come across crispy, golden edges.

MONGOLIAN SAUCE

Adding Hoisin sauce into tho sauce? Priceless. A succulent improver and adds an incredible flavour. Beautiful, soft Mongolian Beefiness. At first glance, who tin exist bothered with that extra step, but believe me, if you want Chinese restaurant quality beefiness, get the extra step and exercise it.

LOVE ASIAN INSPIRED RECIPES? Attempt THESE!

Teriyaki Chicken
Mongolian Glazed Meatballs
Fried Rice

WATCH US MAKE MONGOLIAN BEEF RIGHT Hither

Marinade:

• 2 lbs | ane kg beefiness tenderloin , thinly sliced
• 2 tablespoons water
• ane tablespoon soy sauce*
• 1 tablespoon Shaoxing (Chinese) wine**
• 2 tablespoons cornstarch (corn flour)

Sauce:

• 1/2 cup low sodium soy sauce (important. Encounter Notes)*
• 2/3 cup water
• 1/3 cup brownish carbohydrate (or coconut saccharide)
• 2 tablespoons hoisin sauce (optional Just adds incredible flavour)
• 1 tablespoon oyster sauce
• 3/4 tablespoon ground white pepper (or one-ii teaspoons red chili powder)

Stir Fry:

• i/four cup oil
• i teaspoon sesame oil
• 8 cloves (or iv tablespoons) garlic, minced
• 1/ii tablespoon minced ginger
• one Broccoli , cut into florets
• 4 green onion / scallion stems , thinly sliced
• 1 tablespoon cornstarch mixed with ii tablespoons h2o (corn flour)

• Whisk marinade ingredients together until well combined. Marinate the beefiness slices for xxx minutes to an hour (The more than marinading, the more tender the meat volition exist).

• While beef is marinating, whisk together the sauce ingredients until well combined. Set aside and prepare vegetables.

• Estrus up a wok over medium oestrus with the ane/4 cup of oil. When oil is hot, stir-fry the marinated beef in batches of four (don't oversupply the wok) until they are just crisp on the edges (almost 2 minutes. They cook FAST in the hot oil. Don't take the oil on high heat or information technology will spit and spatter all over yous and your stove). Remove the meat, leaving as much oil in the wok, and set aside.

• Heat up the sesame oil in the wok with whatever remaining oil, and stir-fry the garlic and ginger until fragrant. Add the vegetables and stir fry until they are vibrant in colour and but tender.

• Add the beef back into the wok with the prepared sauce. Simmer in the sauce until the beefiness slices are cooked through (nearly 2 minutes); add together the con starch mixture and the sliced green onions. Cook for a further minute or until the sauce thickens, wile stirring quickly.

• Garnish with actress green onion slices and serve immediately over rice or steamed vegetables.

*I used normal soy sauce in the beef marinade, BUT institute depression sodium soy sauce tasted A LOT better for the sauce. Nosotros found normal soy in the sauce was too salty.
**If you can't observe Shaoxing vino, use a Rice Vino Vinegar; White or Apple tree Cider Vinegar instead.

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Source: https://cafedelites.com/mongolian-beef-and-broccoli/

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