How To make Meat Sauce For Vegetables (Korean Chang)
6 ea Cloves garlic
1 tb Sesame oil
1 lb Ground round steak
1 c Soy sauce
1 c Soup stock
This meat sauce can be made in advance and stored in large quantities in the refrigerator. It will keep indefinitely. Use about 2 tablespoons per pound of vegetables or 1 tablespoon per cup of cooked vegetables. 1. Crush the garlic. Heat the sesame oil in a large frying pan. Brown the
meat and garlic in the sesame oil, stirring constantly for 10 minutes. Add the soy sauce and soup stock Simmer, uncovered, for 10 minutes. 2. When the sauce has cooled, skim off the fat and store for use as
desired. Source: The Korean Cookbook, by Judy Hyun. Typed in by Ronnie Wright
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Braised beef in soy sauce (Jangjorim: 장조림)
Jangjorim (salty beef side dish) is one of the most delicious Korean mit-banchan (preserved side dishes). Full recipe:
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Mouthwatering spicy beef, dry-fried • Sichuan Recipe • Taste Show
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The spicy dry-fried beef is a perfect example of the dry-frying technique unique to Sichuan cuisine. The shredded beef is un-marinated, quickly stir fried in a wok to drive off the moisture and intensify the beef flavor. The shredded beef will be stir fried twice with aromatic spices to absorb more flavor. The end result is spicy and aromatic beef with crispy and chewy bites.
The key to this dish is to control the temperature when dry frying the beef, otherwise the shredded beef can be easily overcooked.
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The Easiest Homemade Mongolian Beef
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Where does Mongolian Beef come from? Nobody really knows at this point really but its beautifully sauced, and crisped beef makes it an all-time take-out classic that we all love. Well, hold on to your hats, brother we're about to take this to another level.
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MONGOLIAN BEEF / PF CHANG STYLE / HOMEMADE BEEF FRY
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Ingredients:
Sauce:
3 Tbsp Hoisin Sauce
3 Tbsp Soy Sauce
2 Tbsp Brown Sugar
1 Tsp Vinegar
4 Tbsp Water
Marinate:
1/2 Cup Corn Flour
1/4Tsp Baking Soda
Salt & Pepper
Assemble:
600gms Beef Slices
1Tbsp Ginger
1Tbsp Garlic
1Tsp Dry Red Chilli Flakes
1 Cup Spring Onions
1/4 Cup Oil
Salt to taste
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