Mongolian Beef Rice Bowl
I love Mongolian beef, so I've been trying to find an easy recipe that taste like I like. This one is pretty close. But it seems to be a fine line between the proper flavor, and too salty. Using broth to replace some of the salty soy sauce, balances the salty and flavor out, I think.
Mongolian Beef Rice Bowl
I love Mongolian beef, so I've been trying to find an easy recipe that taste like I like. This one is pretty close. But it seems to be a fine line between the proper flavor, and too salty. Using broth to replace some of the salty soy sauce, balances the salty and flavor out, I think.
Open in Cookpad AppSteps
- 1
Slice, your meat, however you wish it. I like thin sliced. Place in a bowl.
- 2
Add your corn starch to the meat
- 3
Add the rest of the marinade to the meat
- 4
Mix it all together, let it sit at least 30 minutes
- 5
If making rice, some where in here is a good place to start it. Once you start cooking the meat, it is only 15 minutes, give or take a few minutes, until done.
- 6
Mince your ginger and garlic
- 7
Heat a skillet/wok/stir-fry pan on medium, put about a tablespoon oil in, add your ginger and garlic. Stir-fry for 1 minute.
- 8
Add meat and stir fry until half cooked, then add sauce. Stir the sauce in.
- 9
Clean and cut your green onions, about 2 inch pieces, add to the meat. Doing it at this point gives the meat sauce a couple minutes to cook together.
- 10
Stir until done, about 2-3 minutes.
- 11
Serve over hot rice.
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