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@_20_25_m20: #امساعد #الكفره🇱🇾

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Wednesday 16 July 2025 06:55:34 GMT
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If you loved my Mongolian beef recipe you’ll love this one too 😊 ➡️ Recipe: Mongolian Beef Noodles * 1 lb beef flank or flap meat * 1 large onion * 4-5 garlic cloves, finely minced * 1 tsp ginger, grated * 8-15 dried chilies of choice * 4-5 stalks green onions, cut into 2-3 inch pieces Marinade— * 3 tbsp cornstarch * 1/4 tsp baking soda * 1 tbsp shaoxing wine * 1 tbsp dark soy sauce * 1/2 tbsp soy sauce * 1/4 tsp white pepper Sauce— * 1 cup low sodium beef broth or water * 2 tbsp oyster sauce * 1 tbsp dark soy sauce * 1 tbsp soy sauce * 2 tsp sugar * 1 tsp chicken bouillon * 1/4 tsp white pepper Slurry— * 1/2 tbsp cornstarch * 1 tbsp water * 1 lb Noodles of choice, cooked al dente * 1/4 cup frying oil * 1-2 tsp sesame oil 1. In a large bowl, marinate beef with cornstarch, baking soda, shaoxing wine, dark soy sauce, soy sauce, and white pepper. Mix well and let it marinate for at least 15 mins. 2. In a bowl combine beef broth, oyster sauce, dark soy sauce, soy sauce, sugar, chicken bouillon, and white pepper. Mix well and set aside. 3. Cook noodles to al dente, drain and rinse with cold water. Set aside. 4. In a wok or large pan, heat about 1/4 cup of oil or enough for a shallow fry. Add marinated beef and spread it out evenly. The beef will become crispy and golden after 3-4 minutes. Make sure to flip the beef. Once cooked through, strain. 5. Leave about 2 tbsp of oil in the wok. On high heat add garlic, ginger and dried chilies. Sauté for 30 seconds to draw out the spice. 6. Add onions and leave them alone to lightly char and turn a little translucent. About 2-3 mins. 7. Add cooked beef, noodles and sauce. Toss well. Push everything off to the side to expose the sauce. 8. Pour in cornstarch slurry and stir immediately. Sauce will thicken. 9. Add a drizzle of sesame oil and green onions. Toss well and serve! #mongolianbeefnoodle #mongolianbeef #Recipe #chinesefood #EasyRecipe
If you loved my Mongolian beef recipe you’ll love this one too 😊 ➡️ Recipe: Mongolian Beef Noodles * 1 lb beef flank or flap meat * 1 large onion * 4-5 garlic cloves, finely minced * 1 tsp ginger, grated * 8-15 dried chilies of choice * 4-5 stalks green onions, cut into 2-3 inch pieces Marinade— * 3 tbsp cornstarch * 1/4 tsp baking soda * 1 tbsp shaoxing wine * 1 tbsp dark soy sauce * 1/2 tbsp soy sauce * 1/4 tsp white pepper Sauce— * 1 cup low sodium beef broth or water * 2 tbsp oyster sauce * 1 tbsp dark soy sauce * 1 tbsp soy sauce * 2 tsp sugar * 1 tsp chicken bouillon * 1/4 tsp white pepper Slurry— * 1/2 tbsp cornstarch * 1 tbsp water * 1 lb Noodles of choice, cooked al dente * 1/4 cup frying oil * 1-2 tsp sesame oil 1. In a large bowl, marinate beef with cornstarch, baking soda, shaoxing wine, dark soy sauce, soy sauce, and white pepper. Mix well and let it marinate for at least 15 mins. 2. In a bowl combine beef broth, oyster sauce, dark soy sauce, soy sauce, sugar, chicken bouillon, and white pepper. Mix well and set aside. 3. Cook noodles to al dente, drain and rinse with cold water. Set aside. 4. In a wok or large pan, heat about 1/4 cup of oil or enough for a shallow fry. Add marinated beef and spread it out evenly. The beef will become crispy and golden after 3-4 minutes. Make sure to flip the beef. Once cooked through, strain. 5. Leave about 2 tbsp of oil in the wok. On high heat add garlic, ginger and dried chilies. Sauté for 30 seconds to draw out the spice. 6. Add onions and leave them alone to lightly char and turn a little translucent. About 2-3 mins. 7. Add cooked beef, noodles and sauce. Toss well. Push everything off to the side to expose the sauce. 8. Pour in cornstarch slurry and stir immediately. Sauce will thicken. 9. Add a drizzle of sesame oil and green onions. Toss well and serve! #mongolianbeefnoodle #mongolianbeef #Recipe #chinesefood #EasyRecipe

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