Mongolian Beef Extravaganza: A Culinary Journey into Asian Flavors
Welcome to a culinary adventure where we dive into the world of Mongolian Beef, a tantalizing meat dish that promises to elevate your taste buds to new heights! This recipe, adopted and perfected, guarantees a symphony of flavors that your family and you will relish with every savory bite. 🥢✨
Preparation Time:
- 🕒 Prep Time: None (PT0S)
- 🕒 Cook Time: None (PT0S)
- 🕒 Total Time: None (PT0S)
Nutritional Snapshot:
- 🌡 Calories: 2143.9
- 🍔 Fat Content: 225.7g
- 🥩 Saturated Fat Content: 40.5g
- 🍤 Cholesterol Content: 46.9mg
- 🧂 Sodium Content: 653.4mg
- 🍚 Carbohydrate Content: 2.9g
- 🌾 Fiber Content: 0.2g
- 🍭 Sugar Content: 0.8g
- 🍗 Protein Content: 27.3g
Rating and Reviews:
- ⭐ Aggregated Rating: 4/5
- 📝 Review Count: 1
Ingredients:
- 4 green onion tops
- 15g ginger
- 1 cup water chestnut flour
- 1 teaspoon salt
- 1 1/2 tablespoons cornstarch paste
- 2 tablespoons dark soy sauce
- 1 tablespoon sugar
- 1 tablespoon dry sherry
Cooking Steps:
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Preparation of Green Onions:
- Cut the tops of green onions into 2-inch long pieces.
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Sauce Preparation:
- Combine the dark soy sauce, sugar, and dry sherry in a small bowl.
- Stir thoroughly to create a tantalizing sauce that will elevate the dish.
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Steak Slicing:
- Cut the steak across the grain into thin slices, approximately 1/2-inch deep by 2 inches long.
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Egg White Coating:
- In a bowl large enough to hold the meat, combine egg whites, salt, and water chestnut flour.
- Beat the mixture with a chopstick until frothy.
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Coating the Steak:
- Add the sliced steak to the mixture, using your fingers to coat each slice thoroughly.
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Deep-Frying Extravaganza:
- In a wok, heat the oil to a moderately hot temperature.
- Test the readiness by dropping a piece of coated meat; it should rise to the surface immediately.
- Fry the meat in small batches, ensuring a delightful golden brown color in about 1 minute.
- Drain the crispy goodness on a Chinese strainer or a paper bag.
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Stir-Frying Elegance:
- Remove all but 2 tablespoons of oil from the wok.
- With the wok at medium heat, swiftly stir-fry the green onions and ginger for approximately 20 seconds.
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Sauce Infusion:
- Add the prepared sauce, bringing it to a boil on high heat while stirring.
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Marrying Beef and Sauce:
- Add the deep-fried beef all at once, tossing it with the sauce until the beef is hot and evenly coated.
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Thickening Finale:
- Push the beef aside in the wok, introducing the cornstarch paste to lightly thicken the luscious sauce.
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Finishing Touch:
- Recombine the beef and sauce into a harmonious blend of flavors.
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Serve with Panache:
- Present your Mongolian Beef creation immediately, showcasing the culmination of your culinary prowess.
Recipe Notes:
- For an extra crispy texture, ensure the oil is at the perfect temperature during deep-frying.
- The combination of water chestnut flour and cornstarch paste creates a delightful coating for the beef.
- Adjust the seasoning to your preference, adding an extra dash of soy sauce for a saltier kick.
Embark on this culinary journey, and let the rich flavors of Mongolian Beef transport you to the heart of Asian cuisine. It’s not just a recipe; it’s a gastronomic experience that you and your loved ones will savor and remember! 🌍🍲✨
