![]() ![]() At first glance, who can be bothered with that extra step, but believe me, if you want Chinese restaurant quality beef, go the extra step and do it. Add the organic soy sauce and minced garlic. Pour the honey into a microwave-safe bowl and then melt the honey in the microwave. While everything is cooking, you can mix up your sauce. Steam the broccoli in a separate pot in a steamer basket. ![]() A delicious addition and adds an incredible flavour. Beautiful, soft Mongolian Beef. Cook the hamburger and chopped onions in a saute pan. MONGOLIAN SAUCEĪdding Hoisin sauce into tho sauce? Priceless. Stir frying it for about 2 minutes is enough time, until you see crispy, golden edges. If your oil is preheated and hot, your meat will cook FAST. DO NOT have your oil on high heat, or it will spit and spatter all over you and your stove top. To traditional macaroni and cheese we add broccoli and carrots and often either browed hamburger, cut up polish dogs or hot dogs, chicken, or another meat. My biggest piece of advice is to have your oil hot before adding the meat. We only needed 1/4 cup of oil for 2 pounds (1 kilo) of beef strips, and found that was plenty, without needing to drain any oil afterwards or worry about where I was going to put any leftovers. The method works, don’t let it scare you. Well, as usual, I broke tradition to make this recipe easier for those of us home-cooks that aren’t comfortable with deep frying → not wanting to start any fires → not wanting to think of the fat pants needed afterwards. In this case, we’re using cornstarch, Shaoxing and soy sauce.Īfter the meat is marinated, it is then - most traditionally - blanched in deep fried oil, then drained and ready to be stir fried. Velveting can be made up of a mixture of egg whites, baking soda and wine. ![]() The most important step in this recipe is to marinade the beef in a mixture of cornstarch and Chinese wine. The technique that most Chinese restaurants use to create that tenderised texture we love so much is called velveting. It feels like a secret to Chinese cooking. You also only need a few ingredients for the dish. It’s also easy to make cauliflower rice as there isn’t much to do. It’s delicious and makes a suitable combo with beef broccoli. But for a change, let’s add cauliflower rice instead. I’m hoping you can see how soft, silky and smooth that beef really is. Plus, the addition of broccoli turns Mongolian Beef into an incredible family loved stir-fry! VELVETING Everyone knows that meat and rice make the perfect combination. I tried many ways to reduce the calorie content in this recipe. With an added ingredient to make this thick and glossy sauce taste even BETTER than take-out, PLUS extra sauce in the recipe, the beef is tender/soft using less than half the oil than other recipes. Most Mongolian Beef recipes do not have the addition of vegetables and call for deep frying the beef in 1 cup or more of oil. Jump to Recipe Print Recipe A Mongolian Beef And Broccoli better than take-out? YES! It IS possible. ![]()
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