Place the pieces in the slow cooker and add the marinade and sauce ingredients. Remove to a sheet pan. Bring the sauce to a boil for 3 minutes. Put the pan back over the heat. Provided by Just is a Four Letter Word whisk together sauce. Next, coat your beef - in a ziplock bag with cornstarch, add the beef, and coat well. 1. The beef should still be quite moist after it has marinated. Heat the oil in a wok. Bring to a boil, then reduce heat and simmer until reduced by half, 10 to 12 minutes. It is also useful if you have high blood pressure as you can add less salt or soy sauce and still get the full flavor. Prepare the beef: Cut the flank steak against the grain (the grain direction is the length of the steak) into 1/4-inch pieces. These ingredients can include soy sauce, green onions, garlic, and ginger. On high heat, add half of the beef and fry till the edges start to brown. No good! Can I use chicken breast? Mongolian Beef Dans la lune leek, garlic cloves, water, brown sugar, dried red chili pepper and 7 more Mongolian Beef Easy Foxy Folksy garlic, cornstarch, carrots, beef, brown sugar, ground pepper and 5 more Mongolian Beef for 4: $10 Recipe! (It doesn't need to cook all of the way through, it will cook completely when combined with the sauce). Crispy Beef and Stir Fry Add 1/4 cup cornstarch and use your fingers to lightly coat the beef. Remove from the oil with a slotted spoon and place on paper towels. Add the beef back in and add the sauce. The beef should be seared with a crusty coating. You'll also need cornflour, salt, black pepper, soy sauce, vegetable oil, brown muscovado sugar, water, ginger, garlic, and spring onions (scallions). You need to put the sliced beef into a bowl, add some cornstarch (about cup), and stir the mixture. .css-13cdu9y{display:block;font-family:GTHaptikBold,Helvetica,Arial,Sans-serif;font-weight:bold;margin-bottom:0;margin-top:0;-webkit-text-decoration:none;text-decoration:none;}@media (any-hover: hover){.css-13cdu9y:hover{color:link-hover;}}@media(max-width: 48rem){.css-13cdu9y{font-size:1.18581rem;line-height:1.2;margin-bottom:0.625rem;}}@media(min-width: 40.625rem){.css-13cdu9y{line-height:1.2;}}@media(min-width: 48rem){.css-13cdu9y{font-size:1.23488rem;line-height:1.2;margin-bottom:0rem;}}@media(min-width: 64rem){.css-13cdu9y{font-size:1.23488rem;line-height:1.1;margin-bottom:-0.5rem;}}Pork Chops, Insanely Easy Weeknight Dinners for December, 30 Actually Exciting Dinner Recipes For One. flank steak, sliced thinly against the grain, green onions, sliced into quarters, plus 1 chopped green onion for garnish. Store in vacuum bags chamber. Drain the noodles and set to the side. There should be almost no liquid, as the sauce should be clinging to the beef. Beef 1-1 pound beef, such as skirt or flank steak trimmed and cut thinly against the grain (at a 45 angle) 2 tablespoons low sodium soy sauce 3 tablespoons EACH: cornstarch AND fresh minced garlic teaspoon baking soda teaspoon EACH: white pepper AND garlic powder small red onion, cut into thick slices 2-3 dried red chilies, optional Transfer cooked beef to a plate. She's worn many hats at the brand over the years: traveling the country in pursuit of pickles, creating gravity-defying "cheese pulls", and almost burning down the Delish kitchen with marshmallow cupcakes. -Beef should be lightly browned around the edges and gray throughout the rest of the surface. This content is imported from youTube. Choose a new cookbook worth up to 28 when you subscribe to our magazine. It sounds like you were cooking too much beef at once, you needed to do more, smaller batches of beef to keep the moisture in the wok low. Once the oil is hot, add your beef strips and cook quickly for 3-4 minutes per side. If you still have sauce, increase the heat slightly and stir until thickened. Tastes just like I remember, and not too sweet. Once all the beef has been cooked, combine with the sauce and heat over medium until hot and bubbly. Whisk marinade ingredients together until well combined. For this Mongolian crispy beef, you'll need the following ingredients: beef flank steak cornstarch ginger garlic red chili pepper green onion vegetable oil, or any neutral tasting oil Beef marinade: regular soy sauce, not light or dark soy sauce black pepper baking soda Mongolian beef sauce: hoisin sauce MAKE THE MONGOLIAN BEEF Heat Fry Oil. In a saucepan, heat oil on high heat setting. 7. But first. In a large skillet set over medium-high heat, add the 2 tablespoons of vegetable oil. Prepare Mongolian stir fry sauce by combining all ingredients in a bowl. Glad you loved our Mongolian Beef Bianka! The beef should still be quite moist after it has marinated. Saute for 1 minute. Serve it over a bed of rice and you're good to go! Add the beef, garlic, ginger, red chili flakes, soy, beef stock, brown sugar, hoisin, and carrots to the slow cooker. Then flip (I use an egg flip) and cook the other side for 30 - 45 seconds until golden and crisp. Stir . Cutting against the grain, slice the flank steak into thin strips. Steps. Bring the sauce back to a simmer and cook until thickened 2-3 minutes. Youre crazy!. Toss the thinly sliced cuts of marinated beef with the 1/2 cup cornstarch to lightly coat. Thanks. Member recipes are not tested in the GoodFood kitchen. Stir fry - In a pan/wok with oil, start . Hi Teresa, a little bit of MSG usually makes everything a bit tastier ;-). My Mongolian beef recipe takes this restaurant classic and makes it totally achievable at home, including my tips for how to make a tender beef stir-fry!Get . Then, make your sauce - in a small bowl, mix all your ingredients. Cooking beef. ), Anyway, chalk it up to Chinese-American menu planners and marketers who dubbed the dish Mongolian Beef.. Add vegetable oil, garlic, ginger, water, soy sauce, sugar, and red pepper flakes into the slow cooker. Add the rest of the oil (2 oz), and let it heat for about a minute. Step 2 Heat peanut oil in a large nonstick skillet over medium-high heat. Quickly add in the ginger and garlic. Not exactly a stir-fry. Heat up the wok again with 3 cups of oil to 350 degrees F and add the cut up flank steak. Never had this dish before without onions or shallots in it. In a medium bowl, add beef broth, brown sugar, soy sauce, cornstarch, 1 teaspoon minced garlic, ground ginger, and red pepper flakes. Mongolian Beef | BBC Good Food Easy stir-fry recipe Easy stir-fry recipe Subscriber club Download our app Wine Club More Good Food Search Recipes Back to Main menu Christmas Back to Recipes Christmas dinner Christmas desserts See more Cheap eats Back to Recipes Budget winter Budget Christmas See more Slow cooker ideas Back to Recipes Add your garlic and toss. Store in vacuum bags (chamber vac) or can it for long-term storage. This is basically same recipe as I eat in Taiwan but without the shallots. Add the sauce to the wok and cook until the sauce thickens. I served it with white rice and Chinese dumplings. Combine the soy sauce, brown sugar and hoisin sauce in a small dish and pour into ground beef mixture. 2. Check the taste and adjust with sugar or vinegar as necessary. Place the beef on some kitchen paper and dry it off. I am proud to say that your genealogy has been the sole tutorial for my Asian-inspired culinary adventures for years; probably since you began. Cut the meat into 2cm cubes and place in a large mixing bowl. flank steak, sliced thinly against the grain, spring onions, sliced into quarters, plus 1 chopped for garnish. will change the nutritional information in any recipe. Cook until the sauce has thickened enough to coat the back of a spoon. If it looks too dry, add a tablespoon of water to it. Pour frying oil into your wok, at least 1 1/2 to 2 inches deep. Yep, it does, and yes it could use some, I personally use it for most Chinese recipes for that Chinese restaurant taste. Add water; stirring with whisk to remove browned bits from bottom of pot. This crock pot recipe tastes just like a meal you would get at a Chinese restaurant! Heat 2 tablespoons of oil in a wok or a large skillet over medium-high heat. Sharing my secret tips to super tender and juicy beef every time, and of course, the restaurant-style quality sauce will get you eating bowls and bowls of rice. Add soy sauce, water and. Two, the sweet flavor of the dark brown sugar mixed with the salty soy sauce and the strong ginger and garlic is incredibly addicting. Turn off the stove and remove the beef from the wok. Mongolian Beef In a medium sized bowl, whisk together sauce ingredients: soy sauce, broth, red pepper, ginger, brown sugar, hoisin sauce, vinegar, garlic, and cornstarch. Cut the meat into 2cm cubes and place in a large mixing bowl. Fry the beef until golden brown for about 4 minutes and set aside. In a bowl, combine beef stock, light soy sauce, brown sugar, ginger and garlic. Mix until well combined and set aside. Let the beef sit for about 30 minutes so that the cornstarch sticks. Delish editors handpick every product we feature. Rose from modest beginnings as a Burger King sandwich assembler to Holiday Inn busboy and line cook, to cooking at the family's Chinese restaurant, while also learning the finer points of Cantonese cooking from his immigrant parents. Heat 2 tablespoons vegetable oil in a small saucepan over medium-low heat. Instructions. Julienne the carrot and pepper, slice the onions. But if you fancy making it for yourself, our version of Mongolian beef is super easy and SO tasty. Mongolian Beef Recipe Let's get started! Add soy sauce, water and brown sugar and stir until dissolved. Just before the oil starts to smoke, spread the flank steak pieces evenly in the wok, and let sear for 1 minute (depending upon the heat of your wok). Pop the beef into a bowl with the cornflour and pepper and toss until it is evenly covered, then set aside. Make the sauce. Add soy sauce, Sriracha, water and brown sugar to the pan and whisk until the sugar has dissolved. Drain any fat and return pan to stove top. Place the beef on some kitchen paper and dry it off. Fry the Coated Beef. Coat the beef - Place the thinly sliced beef into a large bowl and coat the beef in the cornstarch. How to make Mongolian Beef Stir Fry Full recipe with detailed steps in the recipe card at the end of this post. The flavor was awesome but I did something wrong the end result was a lighter brown cornstarch geld coating rather than that dark coating that even looks sticky and wonderful like I said the taste was wonderful it was just a texture thing- any thoughts? 5. Thanks for the recipe! The meat will first start to stick together in clumps but will start to separate as you continue to rub it. Carefully add the marinated meat and deep-fry until golden brown, about 1 - 2 minutes. 4. First, prep your ingredients - chop your veggies into thin strips and your steak into even, thin slices. Whisk to combine. Lindsay Funston is the current Executive Editor at Delish, where she manages all food, culture, video and social content. Add the ginger and dried chili peppers, if using. Choose the type of message you'd like to post. Heat 1/3 cup vegetable oil in the wok over high heat. Add beef to pot; cook and stir 3 minutes. This slow cooker Mongolian beef is flank steak cooked with garlic, ginger, brown sugar and soy sauce. Mix well. Ingredients 1 1/2 lbs thinly sliced flank steak (1/4 inch thick) 1/4 cup cornstarch 1 Tbsp vegetable oil 3-4 cloves garlic, minced 2 tsp fresh ginger, minced 3/4 cup water Crispy Mongolian Beef BrooklynMunch. Transfer the beef to the wok, squeezing the excess sauce out into the bowl and reserving it for later. Reduce the amount of oil usedwayyy down. My husband told me it was the best thing Ive made in awhile. Some brands of soy sauce are also saltier than others. Dredge meat slices in cornflour to coat lightly for a crisp coating. Magazine subscription your first 5 issues for only 5. Bring to a simmer on a low heat for about 10 minutes until the sauce has thickened up. Add the marinade ingredients and, using your hands, massage the pieces until they are evenly coated, then add the cornflour and rub it into the meat. Heat a large skillet or wok with cooking oil under high/medium high heat. Cook the beef in small batches for about 2 minutes. Mongolian beef is an American Chinese cuisine best serve with steamed rice. Directions. Three, you get to enjoy it over a mountain of steamed . I made this last night for dinner and my family loved it. Cut the spring onion into large chunks. Place in a ziplock bag with the cornstarch and shake, making sure to coat the beef evenly. Remove and keep warm. Stir the meat around a little so that it cooks evenly. The easiest way you can make a Mongolian beef recipe! Stir-fry beef until just done. You may be able to find the same content in another format, or you may be able to find more information, at their web site. Stir in brown sugar, soy sauce and Seasoning Mix until . 2. Meanwhile in a small dish combine the 1/4 cup water along with the 2 tbsp cornstarch. Stir Fry Beef . Set aside. Serve it over a bed of rice and you're good to go! Remove to a sheet pan; tilt it slightly to let the oil drain to one side (lean it on a cookbook or cutting board). Drain fat. After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil leaving about 1 tsp of oil in the wok. 6. Add a starch (corn, potato) slurry (about 2 pints) until sauce thickens. Brown the beef on both sides for 1-2 minutes on each side. Remove from skillet. Heat non-stick skillet over medium-high heat until hot. Mongolian Beef for 4: $10 Recipe! Kaitlin: Daaang, gimme more of that rice!, My humble remark: Ok, you guys were hungry.. Add oil (1 oz), and swirl it around to coat the wok. Cut the beef steak, across the grain, into 1/4 inch thick strips. Mongolian beef is a dish that is typically made with flank steak that is stir-fried with a variety of different ingredients. Add corn starch; close bag tightly and shake to coat beef. And after the photographs were taken, the Mongolian beef on the plate disappeared before all of our eyes once the rice was served. Were Sarah, Kaitlin, Judy, and Bill a family of four cooks sharing our home-cooked and restaurant-style recipes. Don't overcrowd the pan, as you just need to quickly sear the meat. Your moisture got too high, which geld the cornstarch. After about 15 seconds, add the garlic. 1. These steps ensure that the Mongolian Beef is tasty and crispy! Youll probably have to flip it once as well. Fifteen minutes before serving, mix the cornstarch with 2 tablespoons of water. Add 1/2 the beef and cook the first side for around 45 seconds or until golden and crisp. Serve Mongolian Beef immediately with green onions for garnish if desired. (A friend of mine who visits his Mongolian in-laws almost always ends up drunk and horizontal on the couch after the traditional welcome-home dinner! You may be able to find more information about this and similar content on their web site. 1. In fact, in Mongolia, more often than not, home cooks simply boil meat and dip it in sauces. Because its definitely not Mongolian. Stir for another 10 seconds and add the premixed sauce. Place beef slices in a bowl, add cornstarch and stir to completely coat. Why not check out our ranges below! 1. Just before the oil starts to smoke, spread the flank steak pieces evenly in the wok, and sear for 1 minute (depending upon the heat of your wok). The beef should still be quite moist after it has marinated. The saltiness of various soy sauce brands varies, so give the sauce a taste, and adjust the amounts of sugar/soy sauce/water/stock to your own taste. In a large skillet, heat sesame oil over medium high heat. Deep fry the beef strips for 4-5 mins, drain the oil and set aside. Add ingredients to the Slow Cooker: Mix the oil, garlic, soy sauce, water, brown sugar and carrots in the slow cooker. We may earn commission from the links on this page. Once well combined, stir into the slow cooker and allow to cook for 15 minutes. Marinate for 10 minutes. Next, dredge the marinated beef slices in the remaining 1/4 cup of cornstarch until lightly coated. Hi Jules, I suspect the beef can be oven-fried if you lay it on a sheet pan and use enough oil for oven-frying. Heat up one cup of oil in a wok until its hot but not smoking. The beef should be seared with a crusty coating. Tap off excess cornstarch and fry the beef in the wok for 1 minute per side, or until the beef is crispy. The meat will first start to stick together in clumps but will start to separate as you continue to rub it. ), As for the true origins of Mongolian beef, my theory is that someone just forgot to add the orange toa wok full ofOrange Beef, and added more sugar instead. Heat the oil in a wok or big pan. The beef gets meltingly tender in the slow cooker and the sauce becomes incredibly silky, with great spicy/sweet flavors! Heat oil in a saut pan. Add the green onions and cook for 30 seconds. Add the garlic and ginger and saut until golden, about 2 minutes. Let the sauce simmer for about 2 minutes and slowly stir in the cornstarch slurry mixture. Cook the beef in small batches, just until browned on both sides, flipping once, about 30-seconds on each side. .embed-container { position: relative; padding-bottom: 56.25%; height: 0; overflow: hidden; max-width: 100%; } .embed-container iframe, .embed-container object, .embed-container embed { position: absolute; top: 0; left: 5%; width: 90%; height: 90%; }. Cook the minced garlic and ginger in a saucepan over medium-high heat for 1 minute. Coat the beef strips with cornstarch. After about 15 seconds, add the garlic. Coat the Beef: Stir the beef into the slow cooker making sure it's well coated Cook: Set on high for 2-3 hours or on low for 4-6 hours. Ive made the beef before and it was excellent. Stir continuously for a few minutes until beef is no longer pink - this should take 1-2 minutes under high heat. Place a medium saucepan over medium-high heat. Hi Yasmeen, if you dont have low sodium soy sauce you can dilute regular soy sauce with some water. FromtheCountertopRecipes water, ginger, soy sauce, garlic, vegetable oil, dark brown sugar and 4 more Tender beef coated with savory sauce, this Mongolian Beef recipe is not only delicious but super easy to make at home. In a large nonstick skillet or wok, stir-fry beef in 1-1/2 teaspoons hot olive oil until no longer pink. Serve & Enjoy. (You can start putting the sauce together while the beef sits.) Mix thoroughly. Combine the sliced beef with 1 teaspoon oil, 1 teaspoon soy sauce, and 1 tablespoon cornstarch and let it sit and marinate for an hour. There should be almost no liquid as the sauce should be clinging to the beef. Toss the beef to coat evenly. How to Make Mongolian Beef Make the sauce. Subscribe to our email list and be sure to follow us on Pinterest, Facebook, Instagram, and Youtube! Mongolian Beef Recipe: Instructions Combine the sliced beef with 1 teaspoon oil, 1 teaspoon soy sauce, and 1 tablespoon cornstarch and let it sit and marinate for an hour. Half-fill a large pot, wok or deep-fryer with vegetable oil and heat to 180C (350F), or until the tip of a wooden chopstick or skewer starts to fizz after a second or so in the oil. In the same skillet, stir-fry the onions in remaining olive oil until crisp-tender, 3-4 minutes. Remove beef from pot. (But, as Judy and the girls would say, thats just my crazy theory/the ramblings of anold coot! Mix in 1/4 cup low sodium soy sauce. Serve on a bed of jasmine rice and garnish with coriander. Hi Mike, start with a hot wok and cook in smaller batches. 5. Please make sure you have read and accepted the Terms and Conditions. Turn the stove to high heat, and let the wok heat up until it's just about to smoke, or barely smokes. Remove the pieces carefully with a slotted spoon and drain well on a plate covered with kitchen paper. 3. Add ginger and garlic to the pan to fry, then add all the remaining sauce ingredients (minus the sugar). Immediately add in the soy sauce, water, rice vinegar and hoisin sauce. Turn over and let the other side sear for another 30 seconds. Fantastic and really easy to put together! Add the ginger and dried chili peppers, if using. TheWoksofLife.com is written and produced for informational purposes only. Pour the mixture into the ground beef and stir until sauce thickens. Add the rice wine, soy sauce, and sugar. Then remove from the heat. Serve steak in lettuce cups and garnish with spring onions. Stir in the soy sauce, hoisin sauce and sesame oil; set aside. Heat the oil in a hot wok to 375 degrees. Stir in the brown sugar and increase the heat to medium. Stir for another 10 seconds and add the premixed sauce. In a separate wok, heat 1 tablespoon of vegetable oil over a high heat until smoking-hot. When the oil is hot, quickly stir-fry the beef in 2-3 batches. Let the beef fry in place to let that crust form moving around the beef too much may be the problem. When all the meat has been cooked return to the wok and then add the sauce. Have you been inspired by our tips and recipes? Set aside. 3. Cook for one minute. Prep Time 20 minutes Cook Time 10 minutes Total Time 30 minutes Ingredients Ingredients A (beef) 300 g beef, (sirloin, tenderloin, chuck) 2 teaspoons vegetable oil 2 teaspoons light soy sauce 2 tablespoons corn starch Ingredients B (Coating powder) 2 tablespoons wheat flour Only the cooking instructions are different. Marinate the beef slices for 30 minutes to an hour (The more marinading, the more tender the meat will be). Repeat for the remaining beef. Hi Paula, sounds like you made a delicious meal! If you dont have low sodium soy sauce, substitute 2 1/2 tablespoons regular soy sauce and 1 1/2 tablespoons water. Serve over rice. We earn a commission for products purchased through some links in this article. Make the sauce by heating 2 tsp of vegetable oil in a saucepan over med/low heat. P.F. Serve with stir-fried vegetable and steamed . Next, dredge the marinated beef slices in the remaining 1/4 cup of cornstarch until lightly coated. One, people love anything that tastes like Chinese takeout. Combine the ingredients for the stir-fry sauce. In a small bowl, mix brown sugar and hot water (or low sodium chicken or beef stock) until the sugar is dissolved. If it looks too dry, add a tablespoon of water to it. Tilt it slightly to let the oil drain to one side (lean it on a cookbook or cutting board). While we do our best to provide nutritional information as a general guideline to our readers, we are not certified nutritionists, and the values provided should be considered estimates. Dip the steak pieces into the marinade. Combine soy sauce, water, red pepper flakes, brown sugar, and rice wine vinegar in a bowl. 4. Choose a brilliant new cook book when you subscribe. What exactly are the origins of Mongolian Beef? Stir-fry the beef until just done about 4-5 minutes. Prepare the sauce by combining all ingredients, except for the garlic and ginger, in a bowl. 2. Add minced ginger and garlic to the wok and stir-fry for about 1 minute. Add the beef and scallions and toss everything together for another 30 seconds. A classic Chinese-American dish. In a large bowl, toss flank steak with cornflour until fully coated. Whisk the Mongolian Beef Sauce ingredients together consisting of soy sauce, water, brown sugar, Asian sweet chili sauce, rice wine, hoisin, pepper, sriracha and cornstarch. Nearest tubeCharing Cross / Covent Garden, Sign up to our newsletter where we share our totally wokking news, tips, and tricks of the trade. Directions Save to My Recipes Step 1 In a small saucepan over medium heat, heat 1 tablespoon vegetable oil. Our Mongolian Beef recipe became one of the most popular Woks of Life recipes after we first published it in July 2015, and for good reason! Add the beef and scallions, and toss everything for another 30 seconds. In a small saucepan over medium heat, heat 1 tablespoon vegetable oil. Once all the meat has completely separated it is ready to be fried. Learn how your comment data is processed. Mix well and reheat in the wok before serving. Heat the 1/2 cup vegetable oil in a large pan or wok until very hot, but do not boil. Once hot, add in marinated steak. I have made this and its fantastic! This is absolutely my go to Mongolian Beef recipe. Subscribe for the latest updates on new recipes, and get started with our family's Top 25 Recipe eBook! Add vegetable oil to a large pan and heat over medium heat. Heat the oil in a wok or heavy skillet and fry the beef until golden brown on both sides. Cook for 2-3 minutes until beef is browned. Drain the oil from the wok, leaving 1 tablespoon behind, and turn the heat to medium-high. Heat the oil in a nonstick skillet over medium high heat. Add back your beef and stir until it is evenly coated. From our exclusive range of woks to our cookery classes that will help inspire your cooking further. Simmer the veggie oil in a wok to about 190 degrees Celsius. I stir fried in a stainless steel pan and it turned out great. If you still have sauce, increase the heat slightly and stir until thickened. 2 teaspoons peanut oil 1 tablespoon minced peeled fresh ginger 1 tablespoon minced fresh garlic 1 pound sirloin steak, thinly sliced across the grain 16 medium green onions, cut into 2-inch pieces Directions Step 1 Combine first 8 ingredients, stirring until smooth. Set aside. 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). Amidst the feeding frenzy were these comments, muffled by mouthfuls: If you would rather have some chicken, then check out our popular Mongolian Chicken recipe! Remove from heat and stir in green onions. Perhaps a more tender cut? Hearst Magazine Media, Inc. All Rights Reserved. Cook on low for 6-8 hours or high for 4 hours. Remove the steak from the wok. 2. Hi Wei, you can definitely use shallots in place of or in addition to scallions. Pro-tip: Use tenderloin or a really good cut of beef then slice it and par-fry it in oil before . Set aside. In Japan they use MSG for nursing home residents to stimulate their appetites and also at same time cutting the salt intake. You want it to be nice and crisp on the outsides, but not cooked throughout. Add the sauce and cook for 1-2 minutes, stirring constantly, until it thickens. 2. In a small bowl, mix brown sugar and hot water (or low sodium chicken or beef stock) until the sugar is dissolved. Once heated, add beef. Set aside. How to Batch Cool within 2 hours of cooking, without the sesame seeds, then divide the cooked recipe into individual servings and freeze immediately Make sure you use a granulated sweetener with the same texture as sugar, not powdered NEW TIP If too much sauce when cooking on slow cook in the ninja, you can saute at the end to reduce down NEW TIP Add the ginger, garlic, and beef. Cook for about 2 to 3 minutes to blend flavors. Add garlic and ginger and cook until fragrant, 2 minutes. In a good nonstick pan, place a little oil over a medium heat to gently cook the garlic and ginger until coloured - be careful not to burn them. 3. In another mixing bowl, combine all ingredients of the Sauce; whisk until sugar has dissolved. Heat the oil in a wok or frying pan over high heat. Add the beef and cook, stir-frying, for about 2 minutes or until just cooked. In a good nonstick pan, place a. 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