Mongolian beef or in Chinese is a dish served in Chinese restaurants in the United States and Australia. Although this dish s known as Mongolian beef, none of the ingredients used or preparation methods are drawn from traditional Mongolian cuisine. According to what I read from the internet, people usually associate eating meat with Mongolians because they are usually strong and well-built plus they Mongolian sound more interesting and exotic too, which makes the dish sound a lot more appealing. Haha. Oh well, Mongolian or not, if you're a fan of beef dishes, this is a really easy recipe to follow and we're very sure your family will love it so much. Serve this dish over steamed rice or over crispy fried noodles and your family will surely be impressed. Refer to the ingredient list below or go to our website here for your easy reference. We would like to give special thanks to Greenpan for letting us try out their high quality non-stick pan in the video. If you like to buy them, you can go to any of the major department stores in Singapore such as Isetan, Robinsons, Takashimaya, BHG, OG, Metro or Tangs.Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel. Please subscribe to stay tuned to our home cooking videos. Follow us on: Youtube: www.youtube.com/spicenpans Facebook www.facebook.com/spicenpans/ Instagram www.instagram/spicenpans Blog: www.spicenpans.com Chat with us!
[email protected] Thanks for watching! See you soon. xoxo Jamie on behalf of Spice N Pans Ingredients: Serves 5 - 6Marinade for beef - marinate for at least 10 - 15 mins.----300g of beef flank - sliced thinly against the grain and use the back of a cleaver to tenderize the beef]1 tablespoon of light soya sauce1/2 teaspoon of baking soda1.5 tablespoons of cornflourJuice from 1/2 thumb size of gingerA generous dash of white pepperIngredients for stir-frying----1/4 thumb size of ginger - shredded2 cloves of garlic - chopped5 stalks of spring onion (add stems first)1 cup of water1 tablespoon of oyster sauce1 tablespoon of dark soya sauce1 tablespoon of light soya sauce1/2 tablespoon of sugarSome cornstarch solution - amount to use depends on how thick you want your sauce to be1 tablespoon of chilli powder - optional1/2 tablespoon of sesame oil1 tablespoon of Chinese cooking wine (Shaoxing Huatiao wine)-----Looking for some of the things or ingredients we used in this video but not residing in Singapore? We welcome you for a vacation in Singapore or simply click one of these links to see similar or substitute products on Amazon. Happy shopping!GreenPan: https://amzn.to/2t7itiNLow Sodium Light Soya Sauce: https://amzn.to/2JPnyn3Oyster Sauce: https://amzn.to/2sZ8FIjDark Soya Sauce: https://amzn.to/2MpSBr4Chilli powder: https://amzn.to/2HO4NORSesame Oil: https://amzn.to/2takLOaShaoxing wine aka Chinese cooking wine: https://amzn.to/2JNa4rS-----If you like this recipe, you might like these too:Stir Fry Beef w/ Ginger & Scallions https://youtu.be/EfRpZ3GnvBMBeef Hor Fun Beef Rice Noodles in Black Bean Saucehttps://youtu.be/GggsvmHhjRQBest Mapo Tofu https://youtu.be/4nOyefp0ycADisclaimer: Spice N' Pans is not related to these products and cannot guarantee the quality of the products in the links provided. Links are provided here for your convenience. We can only stand by the brands of the products we used in the video and we highly recommend you to buy them. Even then, preference can be subjective. Please buy at your own risk. Some of the links provided here may be affiliated. These links are important as they help to fund this channel so that we can continue to give you more recipes. Cheers!
