Great BBQ Technique | Lamb Skewer | Street Food in Lanzhou, China
A Chinese muslim guy is Making lamb skewer
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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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Mongolian Beef : the pieces of beef are tender and also very tasty
Curiously, this dish called Mongolian beef is from Taiwan, and it is offered in many Chinese restaurants in the United States. These are thin slices of marinated beef that go through a brief first cooking, then coated in a sauce in a second very quick cooking.
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???????? Ingredients for 4 people
Marinade:
500g tenderloin beef
½ tsp salt
1 tsp Shaoxing cooking wine
1 tbsp light soy sauce
1 egg white
40g cornstarch
Seasoning sauce:
1 tsp black rice vinegar
2 tbsp light soy sauce
1 tsp dark soy sauce
1 tbsp oyster sauce
1 tbsp sugar
1 tsp cornstarch
10cl water
Others :
1 tbsp grated ginger
5 garlic cloves
1 tsp chili flakes
1 fresh hot chili or sweet pepper
3 green onions
2 tbsp vegetable oil
Frying oil
???? Music ????
Veracruz - Quincas Moreira
Gymnopedie No 3 de Kevin MacLeod fait l'objet d'une licence Creative Commons Attribution 4.0.
Source :
Artiste :
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.
Source:
Artist:
Mongolian Lamb | Everyday Gourmet S5 E49
As seen on Everyday Gourmet.
Full recipe available here:
Jet Tila's Mongolian Beef | In the Kitchen with Jet Tila | Food Network
Jet shares his secrets for using a marinade to get super-tender meat and offers some tips on the best knife techniques for different foods as he makes this sweet and savory Mongolian beef dish!
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Mongolian Beef
RECIPE COURTESY OF JET TILA
Level: Easy
Total: 2 hr 25 min (includes marinating time)
Active: 25 min
Yield: 4 to 6 servings
Ingredients
Beef:
1 1/2 pounds (750 grams) flank steak, trimmed
2 tablespoons (16 grams) cornstarch
2 teaspoons baking soda
1 teaspoon kosher salt
2 tablespoons (30 milliliters) water
2 tablespoons (30 milliliters) vegetable oil
Sauce:
3 tablespoons (45 milliliters) oyster sauce
3 tablespoons (45 milliliters) hoisin sauce
2 tablespoons (30 milliliters) soy sauce
1/2 tablespoon (4 grams) cornstarch
1/2 teaspoon (2.5 milliliters) white vinegar
1 teaspoon minced garlic
1-inch piece ginger, peeled and thinly sliced
Stir-Fry:
3 tablespoons (45 milliliters) vegetable oil
4 cloves garlic, minced
1/2 red bell pepper, cut into large dice
1/2 green bell pepper, cut into large dice
1/2 medium onion, cut into large dice
3 scallions, whites sliced on the bias in 1-inch pieces and greens thinly sliced on the bias, separated
4 to 6 dried chiles
Directions
For the beef: Slice the flank steak across the grain into 3/4-inch (19 millimeters)-thick slices on an angle to make planks then cut the planks into 3/4-inch (19 millimeters) cubes. Combine the cornstarch, baking soda and salt with 2 tablespoons of water in a small bowl and set aside. Place the steak in a shallow bowl and add the water, vegetable, and cornstarch mixture. Massage all the ingredients into the meat. Cover and refrigerate for 2 to 12 hours.
For the sauce: Combine the oyster sauce, hoisin sauce, soy sauce, cornstarch, vinegar, garlic and half the ginger in a small bowl and set aside.
For the stir-fry: Heat the oil to medium-high in a wok or medium saute pan. Stir in the beef and cook to medium-rare, stirring constantly, about 3 minutes. Drain off excess oil. Add the garlic and remaining ginger and saute 20 to 30 seconds. Stir in the bell peppers and onions and let them cook until the edges of the onion and bell peppers begin to brown, about 2 minutes. Add the scallion whites, dried chilies and sauce, stir constantly and let it cook for about 2 minutes, until the sauce thickens.
Transfer to a platter and garnish with the scallion greens.
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Jet Tila's Mongolian Beef | In the Kitchen with Jet Tila | Food Network