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Mongolian Beef

Mongolian Beef
THIS DISH IS SO GOOD. I found it on Pink Bites and I can’t say enough good things about it. It tastes exactly like something that you’d get at a Chinese restaurant. Mongolian beef is Kramer’s favorite thing to get when we go out for Chinese, so I was really happy that I was able to recreate his favorite dish! I can’t wait to make this again. The sauce is incredible and goes great over rice on its own. Your ingredients. I used cube steak, but you can use whatever cut of meat you’ve got, mostly. Sprinkle the cornstarch over the sliced beef. Shake of the excess cornstarch in a colander or mesh sieve. Add the ginger and the garlic to the pan. Then add the soy sauce, water, brown sugar and red pepper flakes. And transfer to a bowl. Cook the meat in the same pan until no longer pink. Add the sauce back to the pan. Serve over rice and enjoy! Mongolian Beef For the meat, make sure the steak slices are dry by patting them with a paper towel. Share This Recipe:

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Not so much a recipe&8230; & Jo In the Kitchen More of a “why have I not been doing this for years?” post. Remember back when I made caramel sauce? For some strange reason, I haven’t made it since then. Sushi Bytes – Essays inspired by food and travel, by Websushidesign I love bulgogi. When made well, it’s tender, sweet, and delicious, especially when paired with Korean sticky rice and good kimchi. Ren last made beef bulgogi exactly 563 days ago, the results for which I posted HERE. The recipe she used back then was developed by her favorite Korean food blogger, Maangchi. Today, over a year and a half later, she makes it again following a new and improved Maangchi recipe, which the author proudly calls her best ever. As good as Maangchi’s recipe already was, Ren managed to make it even better by dhungar-smoking the beef prior to cooking, just to give it an extra layer of smokey flavor.

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Behind the Bites: SOS: Creamed Beef Over Toast Chipped beef is made from top and bottom round, sirloin tip and knuckle. The cuts are brined, dried and sliced thin or “chipped.” The products resistance to decay and lightweight make it the perfect product for soldiers. In World War II the beef was used as the main ingredient of a cream gravy to smother toasted bread so often that the soldiers gave it a very raw nickname: Shit on a shingle.

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