Lamb Kebab in XinJiang Style | 羊肉串
Very long time didn’t have a lamb kebabs, so I decided to make one, cold snowing weather has some kebabs that warm my heart and stomach, hope everyone enjoys the video and stay safe, peace.
It Came Upon a Midnight Clear by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license.
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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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Spicy Mongolian Ground Beef EASY Recipe
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Wok
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???? Mongolian Ground Beef
Ingredients
1 lb ground beef
8 cloves garlic, chopped
2 tbsp shaoxing wine
1/8 black pepper
1/4 cup soy sauce
1/4 cup sugar
1/4 cup chicken stock or water
1 to 2 tbsp sambal, chili garlic sauce to your taste
2 tbsp corn starch
2 tbsp cooking oil
2 bundles of green onions, cut in to 2” long pieces
Sesame seeds
Nargie's Mongolian Cuisine: TRIPE BBQ - GUZEENII KHORKHOG (Mongolian Hot-Stone Method)
Your pal Nargie visits old friends to help with chores and prepare a summer BBQ feast: guzeenii khorkhog (tripe khorkhog). Cooked from the inside out with super-heated stones put inside the sheep stomach, it's a first-time experience for Nargie that you can share with your favorite cool Mongolian dude! Thank you to host Ganbaa & Gantulga and Nasaa's family.
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ARTGER Tours is our customized Mongolia experience project designed specifically for a novice or intermediate adventure travelers. Get a first-hand feel for nomad life with the knowledge that this team has a wealth of experience in dealing with international visitors. Your hands might get dirty, but they'll be safe! “Live like nomads, eat like Mongols!” Further info here:
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Series Creator and Producer: Javkha Ara
Presenter: Naranbaatar.Ts aka Nargie
Filmed & Edited: Javkha Ara
Sound: Baysaa Ara
Computer Graphic: Doke, Tuvshee Ara
Music by: Nicolai Heidlas 'Good Times', Nazar Rybak-HookSounds
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Is This Why Americans Don't Like Lamb?
Mongolian beef for Mark
Recipe
Ingredients
- 800g beef skirt, sliced into 1-4cm strips
- 60ml neutral flavoured oil (peanut or canola work well)
- 100g cornflour
- 10g salt
- 10g white pepper
- 5g MSG (optional)
- 6 garlic cloves, finely minced
- Big knob of ginger, finely sliced
- 4 spring onions, cut into 3cm pieces
- 150ml soy sauce
- 100ml water
- 150g brown sugar
- 10 dashes Maggie seasoning
Method
1. Once you have your beef sliced, put it in a bowl with the cornflour, salt, white pepper, and MSG and toss the beef until it's well coated, shaking off any excess.
2. In a wok over high heat, heat your oil to smoking point and add the beef in batches until it has a nice colour all over. Remove beef from the wok and sit aside leaving the oil in the wok.
3. Add your spring onions and ginger to the wok and stir fry for one minute.
4. Add your soy sauce, water, Maggie seasoning, and brown sugar and stir over the heat until the brown sugar has dissolved.
5. Add the beef back to the wok and stir through the sauce, reducing it until you have the consistency you're looking for - it should be relatively thick and stick to the beef well.
6. Serve with fresh spring onion greens and steamed rice.