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How To make Mongolian Barbecued Lamb Or Beef
2 lb Boneless lamb or beef
2 Or 3 leeks or scallions
2 Or 3 stalks Chinese parsley
-(coriander) 3 tb Light soy sauce
2 ts Sugar
2 tb Mashed fermented bean cake
2 tb Sherry
Slice meat into very thin slices about 4 inches long. Mix all ingredients and marinate for 6 hours. Cook on grill for 3 to 5 minutes, turning frequently. Posted by Stephen Ceideburg; February 20 1991.
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How to Make Perfect Mongolian Beef Every Time l Wok Cooking
Chef John shows you how to make perfect Mongolian beef with step by step instruction. Recipe:
Tender and juicy strips of beef cooked in a rich sauce, Mongolian Beef is a Chinese-American creation.
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Mongolian Lamb | Everyday Gourmet S5 E49
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Smokey and Delicious Mongolian Lamb | Easy Lamb Recipes | Cookd
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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
Craving a Chinese-American classic? Don't order out! Instead, make some delicious, better-than-the-restaurant's Mongolian Beef at home right on your stove top!
Full recipe:
Mongolian BBQ Whole Lamb ~ The Best Chinese Food You've Never Had
I love lamb and this was the best lamb I've ever had. A group of friends and I reserved a spot in a yurt and ordered a whole 20KG lamb. It's spit roasted for hours, only being taken off the coals for a quick scoring, a sprinkling of spices, and a liberal basting with lamb fat drippings.
The lamb is left on the spit stick and placed on a rack on your table to be happily torn by hand off the bone and into your mouth. The meat was tender and full of flavor. The skin was incredibly crispy. The main spices are chili and cumin, a combination that I love. There's something about eating a whole animal with your hands that's deeply satisfying. It was one of the best meals I've had in a while.
GATHER YOUR FRIENDS AND GET YOUR OWN WHOLE LAMB IN CHENGDU
Restaurant: 巴山一绝烤全羊 - Bāshān yī jué kǎo quán yáng - Ba Mountain Whole Roasted Lamb
Address: 高新区华府大道二段748号川西人居草坪生态园内 - 748 Huafu Avenue, Chuanxi Habitat Lawn Ecological Park
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The Easiest Homemade Mongolian Beef
Thanks to Butcherbox for sponsoring this episode! Click here to get Bacon For Life!
Where does Mongolian Beef come from? Nobody really knows at this point really but its beautifully sauced, and crisped beef makes it an all-time take-out classic that we all love. Well, hold on to your hats, brother we're about to take this to another level.
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