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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Smokey and Delicious Mongolian Lamb | Easy Lamb Recipes | Cookd
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Let the flavors of Mongolia dance on your palate with our delicious Mongolian Lamb
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Mongolian Lamb Recipe:
For Lamb:
Boneless Lamb Strips - 500 g
Baking Soda - ½ tsp
Salt - ½ tsp
Pepper - ½ tsp
Corn Starch - 2 tbsp + ¼ Cup
Soy Sauce - 1 tsp
For The Stir Fry:
Onion(Strips) - 2 no
Water - ½ Cup
Corn Starch + Water - 2 tbsp + 2tbsp
Oil - For deep Frying+ 3 tbsp
Bell Peppers(Strips) - ¾ no
Spring Onion Whites(Fine Chopped) - 2 tbsp
Spring Onion Greens - 2 tbsp
Garlic(Finely Chopped) - 4 cloves
Ginger(Finely Chopped) - ½ inch
Dry Red Chilli (De-seeded) - 4-5 nos
Soy Sauce - 1 tbsp
Oyster Sauce - 2 tbsp
Red Chilli Sauce - 1 tbsp
Instructions:
1. In a mixing bowl add the lamb strips and add baking soda, soy sauce, cornstarch, salt and pepper
2. Mix it thoroughly and let it rest for 20 minutes(this tenderises the meat)
3. Once the meat is rested add some more corn starch and mix it thoroughly and deep fry on a medium flame until golden brown
4. In a kadhai or wok pour in oil and add the fine chopped spring onion whites, garlic and ginger, saute until aromatic
5. Add the Onion and Bell Peppers and Saute for 30 Seconds on a high flame
6. Add all the above mentioned sauces and saute on a high flame for 30 seconds and pour in the water and bring it to a boil
7. Add the cornstarch slurry and cook until thickened
8. Add the fried lamb and spring onion greens and toss until well coated in the sauce
9. Serve Hot
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Mongolian Beef ????
Mongolian Beef
Ingredients:
- 1 onion, diced
- 4 spring onions, sliced thick
- 4 cloves garlic, finely diced
- 1 red chilli, finely sliced
- thumb-sized piece of ginger, finely grated
- 500g (17.6 oz) steak, thinly sliced (rib meat, sirloin, rump, or flank work well)
- 4 tbsp soy sauce
- 100g (3.5 oz) cornflour
- 1 tbsp peanut oil
- 500ml (16.9 fl oz) tallow or peanut oil for frying
- pinch of MSG
- 50ml (1.7 fl oz) water
- rice to serve
Method:
1. Marinate the beef in 2 tablespoons soy sauce, 2 tablespoons cornflour, and 1 tablespoon peanut oil. Mix and leave in the fridge for 1-3 hours to marinate.
2. Next, add the 500ml tallow or oil to a wok or pot and heat over high heat. When a chopstick bubbles when inserted in the oil, it's good to go.
3. Add the rest of the cornflour to the marinated beef and toss well before frying in the hot oil.
4. Fry for 3-4 minutes, then remove from the oil and set aside. Remove most of the oil from the wok, then place it back over high heat.
5. Add the onions, spring onions, garlic, chilli, and ginger. Toss well and cook for 3 minutes before adding the beef back to the wok.
6. Season with MSG and the remaining soy sauce, toss well, and then add the water. Cook for 3-4 more minutes and serve over steamed rice.
7. Enjoy!
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Whole Sheep Roast Recipe: Mongolian Mutton Reimagined! | Khan’s Kitchen
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Mongolian Lamb Stew Recipe ( Chinese Style Cooking Recipe)
Mongolian Lamb Stew Recipe ( Chinese Style Cooking Recipe)
Welcome to Xiao's Kitchen. My name is Xiao Wei, ever since my Mother taught me how to cook at an early age, I have always had a strong passion for Cooking. My family still live in Inner Mongolia in the northern part of China, where I visit each year and pick-up new Asian/Chinese recipes.
This is one dish you should be having when you visit where my family is - Inner Mongolia. Or you can simply make it in your kitchen!
Ingredients:
1 Lamb Shoulder
4 Potatoes
4 Cloves Garlic
1 inch Ginger
3 Spring Onions
Small Bunch Coriander
1 Tbsp Cumin Seeds
2 Tsp Ground White Pepper
5 Tbsp Dark Soy Sauce
Salt to Taste
Method:
Chop the ginger
Chop the garlic
Cut 2 of the spring onions into 1 inch in length
Place onto a dish for when cooking
Roughly chop the other spring onion
Roughly chop the coriander
Place these on a dish for later
Cut potatoes into bite-sized chunks and place on a dish for later
Cut off 500g of lamb meat from the shoulder for this dish
Place the rest into a bag and freeze as it can be used for another time
Cut the meat into bite-size chunks and place on a dish for when cooking
Heat 2 Tbsp of oil in a wok
Add cumin seed and fry for few seconds
Add lamb and fry for 3 minutes
Add garlic, ginger and the two spring onions into the wok
Fry for 2 minutes
Add ground white pepper and fry for a minute
Add soy sauce, fry for further 2 minutes
Add 1 litre of water to the wok…and bring to the boil
Place lid onto the wok
Reduce heat to low and simmer for 1 and a half to 2 hours until the meat is tender
Add potato to the wok… and replace the lid
Cook for ½ hour until the potato is soft
Stir once during this process
Add salt to taste
Add the chopped spring onion and coriander and stir
Transfer to a dish and serve
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Lamb Curry | Lamb Gravy | Mongolian Lamb Recipe By Raj Q Kitchen
#mongolianlamb #lambcurry #lambrecipe
???? Recipe: Mongolian Lamb Curry
???? Ingredients:
✅ 350g Lamb Meat, thinly sliced
✅ ½ teaspoon Baking Soda
✅ 1 tablespoon Soy Sauce
✅ 1 teaspoon Corn Flour
✅ Chinese Cooking Wine
✅ 3 teaspoons Corn Flour
✅ 2 teaspoons Soy Sauce
✅ 1 teaspoon Light Soy Sauce
✅ 1 teaspoon Toasted Oil
✅ 2 tablespoons Chinese Cooking Wine
✅ ¼ teaspoon Chinese Five Spice Powder
✅ 3 tablespoons Hoisin Sauce
✅ 1 ½ teaspoon Chili Paste
✅ ¾ cup Water
✅ 2 tablespoons Vegetable Oil
✅ 1 large Onion
✅ 2 cloves Garlic
✅ 4 green Onions
???? Instructions:
⭕ In a mixing bowl, combine the thinly sliced lamb meat, baking soda, soy sauce, and corn flour. Mix well to coat the lamb evenly. Let it marinate for about 15-20 minutes.
⭕ In a separate bowl, prepare the sauce by combining the Chinese cooking wine, corn flour, soy sauce, light soy sauce, toasted oil, Chinese five spice powder, hoisin sauce, chili paste, and water. Stir until well combined and set aside.
⭕ Heat a wok or large skillet over high heat. Add the vegetable oil and swirl it around to coat the pan evenly.
⭕ Add the marinated lamb slices to the hot wok and stir-fry for 2-3 minutes or until the meat is browned and cooked through. Remove the lamb from the wok and set it aside.
⭕ In the same wok, add the chopped onion and minced garlic. Stir-fry for 1-2 minutes until they become fragrant and slightly softened.
⭕ Return the cooked lamb to the wok with the onion and garlic. Pour in the prepared sauce and stir-fry everything together for an additional 2-3 minutes, allowing the sauce to coat the lamb and vegetables evenly.
⭕ Add the green onions to the wok and stir-fry for another minute until they are slightly wilted.
⭕ Once everything is cooked and well combined, remove the wok from the heat.
⭕ Serve the Mongolian lamb hot with steamed rice or noodles.
Enjoy your delicious Mongolian Lamb!
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Enjoy your delicious Mongolian Lamb!
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