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: tiphero.com/mon...
😚👌 i made it and it turned out great 😊 thank you soo much i put a little bit too much of corn flour to the sauce but then i remove half of it and add more broth, then it came out great. Ill put the other half in the fridge and make more tomorrow ❤ thank you soo much again❤
Thank you for posting the recipe in along with the subject matter section. I am in the midst of marinating in the cornstarch oil and soy sauce for an hour at the moment and will let you know how it turns out.
For everyone in the comments screaming how it’s not Mongolian… y’all need to chill. She didn’t make up the dang name, there’s no need to go off on her bout it.
Thank you for posting the recipe in along with the subject matter section. I am in the midst of marinating in the cornstarch oil and soy sauce for an hour at the moment and will let you know how it turns out.
Tapioca starch or chestnut flour. Before corn arrived in China , those 2 starches were used in Chinese cuisine for thickening sauces and velveting meats. Its texture are smoother and more refined. Definitely not cost effective for restaurants. Eventually discerning chefs gave in and started using cornstarch. Use cornstarch sparingly if you wish for velveting and thickening purposes.
@@lms5608that’s exactly what I was thinking.. it’s amazing enough that we get to watch how it’s done nowadays instead of only reading the recipe. Sometimes we need to use our common sense to fill in the blanks lol
Sandra P you got this Sandra! my mom used to kill me with giving me recipes with absolutely no measurements. now I don't use measuring spoons and measuring cups because it's just too much to clean up afterwards. it doesn't really matter as far as the measurement for cornstarch. and mainly the other measurements are a cup of chicken broth and tbsp increments of the other stuff like soy sauce
