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@zamyaaang: Labruha with Super Lek @eyy_gel
sleepypotatoooo
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Region: PH
Saturday 12 September 2026 04:52:25 GMT
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MONGOLIAN BEEF Tenderise the beef first: - 500g beef, thin slices (I use flank) - 1/2 teaspoon bi carb soda (don’t skip, this is the key to tender meat - you won’t taste it!) - 8 tablespoons water - 5 tablespoons cornflour (corn starch if you’re in the states) - 1/2 teaspoon salt - 1/2 teaspoon white pepper - 2 tablespoons sesame oil MIX WELL & REFRIGERATE OVERNIGHT (but even 4 hours will do) Now that your beef is perfectly velveted and tender, prepare the rest of the ingredients: THE REST: - 4 or 5 tablespoons cooking oil - 3 large cloves garlic, crushed - 4 or 5 spring onions/scallions, roughly cut into pieces, greens and whites separated - 3 tablespoons light soy sauce - 2 tablespoons water - 1 teaspoon cornflour or potato starch - 1/2 teaspoon black pepper - 3 tablespoons white sugar LETS COOK: - Heat cooking oil over high heat - Add your tenderised beef and get most of it browned - Turn to med-high heat and in with the garlic & scallion whites - Stir fry until fragrant then add the soy sauce, water, cornflour & black pepper which you have already prepared mixed together in a bowl - Add the sugar and stir fry until all the meat is coated and caramelised - Finish with the scallion greens and serve hot over fresh sticky rice (medium grain) #mongolianbeef #fakeaway #chinesetakeaway
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