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Each single time we go to PF Chang’s with Javi he HAS to order the Mongolian beef. He loves that dish and to be sincere I can’t complain as a result of it’s actually good. This recipe for Mongolian beef is absolutely tasty and is ideal served over white rice and sautéed veggies.
The benefit of this Mongolian beef recipe is that as a result of it’s sautéed it’s fast to make. What takes extra time is to get all of the elements so as earlier than beginning. However within the pan, it takes little or no time similar to with the quinoa fried rice. Nobody will likely be ready to withstand the yummy odor coming out of your kitchen, I really feel sorry on your neighbours. The candy and savoury combine is absolutely scrumptious and that sauce will certainly make your tastebuds soften.
With regards to the lower of beef that we’re utilizing on this Mongolian beef, it doesn’t essentially need to be filet/tenderloin like mine. You possibly can select a lower of your selecting so long as it’s lean. That is actually necessary as a result of if it has an excessive amount of fats it gained’t have time to soften in our fast sautée. That implies that you’re then going to need to chew on it later. In the event you don’t need to use beef for this recipe you could possibly additionally go for pork tenderloin or hen breast. It’s even good with agency tofu in the event you’re vegetarian.
The rice I did for this Mongolian beef dish is barely sticky. That’s excellent for a sauce like this the place we wish it to soak the rice. You actually can’t think about how good the mix is! An important factor to forestall having rice purée is to totally wash it till the water runs clear earlier than cooking to take away the surplus starch. I don’t add any salt to it as a result of I believe it’s sufficient with the sauce, however in the event you desire you may add a teaspoon.
Elements
For the rice
- 1 cup lengthy grain rice
- 1 1/4 cups water
For the mongolian beef
- 250 g lean beef I used filet / tenderloin
- 4 tbsp constarch + 1 tsp for the sauce
- 50 ml soy sauce
- 50 ml water
- 50 g brown sugar
- 2 spring onions / scallions
- 2 tsp ginger grated
- 2 cloves garlic grated, pressed or finely chopped
- 1/8 tsp chili flakes non-compulsory
- vegetable or or canola oil
- toasted sesame seeds to garnish
Directions
For the rice
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Wash the rice by inserting it on a sieve and below working water. Rub it together with your hand till the water runs clear.
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Put the water from the recipe and the rice in a pot over medium warmth. As quickly because it begins to boil decrease the warmth to a minimal and put a lid on it. After 15-20min it ought to have dried out.
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Use a fork to fluff it up and reserve.
For the mongolian beef
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Take away any extra of fats and membranes from the meat and lower it in 2-3mm thick slices. Keep in mind to at all times lower towards the grain of the lower.
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Combine the slices with the cornstarch till they’re all lined. Discarn any extra cornflour.
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Slice the white a part of the spring onion / scallion thinly. For the inexperienced half lower it diagonally in 4mm thick slices. Reserve individually.
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Dissolve the additional teaspoon of cornstarch within the soy sauce and in addition add to it the water, chili flakes and sugar.
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Warmth up a pan on excessive warmth and add 2 tbsp of vegetable or canola oil.
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Add the meat a number of at a time, sufficient to cowl the bottom of the pan comfortably. Allow them to prepare dinner for about 30 seconds per facet after which flip them, they need to be golden,
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Take away them from the pan and onto a bowl with kitchen paper to take away the surplus oil.
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Repeat the method with the remainder of the meat, including extra oil as wanted.
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Decrease the warmth to medium, add extra oil if wanted and use it to prepare dinner the garlic, ginger and white a part of the spring onion / scallion for a number of seconds (they go golden fairly fast).
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Add the soy sauce with the opposite elements and let it boil for a minute, stirring continuously. Add the meat and half of the inexperienced a part of the spring onions / scallions and blend.
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Serve instantly over rice and garnish with the remainder of the inexperienced a part of the scallions / spring onions, toasted sesame seeds and chili flakes.
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