Recipe Critic Mongolian Beef

Whisk together the baking soda sugar cornstarch soy sauce water and vegetable oil in a large bowl. Add the garlic and remaining ginger and saute 20 to 30 seconds. 2 tbsp brown sugar.

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Toss the steak with the marinade to coat.

Recipe critic mongolian beef. Cooking the beef slowly will make it tender and juicy. The recipe critic posted an episode of homestead recipes. Once the steak is cooked remove and set aside on a plate.

Stir in the beef and cook to medium rare stirring constantly about 3 minutes. The recipe critic posted an episode of recipes. December 30 2016 this slow cooker mongolian beef comes out so tender from those hours in the slow cooker.

Cover and refrigerate at least 1 hour then proceed below. 1 2 c low sodium soy sauce. 4 cloves garlic minced.

Drain off excess oil. And then the sauce is incredible. How to make mongolian beef in a slow cooker.

Cut the flank steak thinly and across the grain to ensure a tender bite. Cook on low 4 5 hours until cooked throughout and tender. Mongolian beef is known to be sweet and savory with every bite.

Heat a large skillet to medium high heat and add the vegetable oil. Toss the beef to coat evenly. Garlic soy sauce and brown sugar combine to form a caramelized sauce that coats tender juicy steak pieces for an uncompromising taste.

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