Restaurant Style Mongolian Beef Easy And Amazing

I want to share a fun hot meal today. It is a sweet and dark meat dish. The name is restaurant style mongolian beef easy and amazing. I love to make this warm food. I cook it in my own home. It is a great way to eat a hot fresh meal. It makes my house smell like sweet soy sauce. It smells like hot beef fat too. I will tell you how I make it. I will tell you my sad past fails.

A Cold Night At Home

It was a long hard day last week. The cold wind blew hard outside. I sat at my home desk all day. I write food words for my own blog. I work hard to rank my food site. My tired hands felt very sore. They were stiff from fast typing. The clock struck six in the dark night. I had a big crave for hot food. I wanted a hot meat dish. I walked to my clean home kitchen. I saw a thick raw flank steak. I knew just what to make right then. I would build a fast hot wok meal.

My Big Past Kitchen Fail

I try new home foods all the time. But I fail a whole lot too. I must tell you the clear true fact. My first time went so very wrong. I was in a big rush that night. I put the raw red meat in a cold pan. I did not coat it with white dust. The meat let out all its wet juice. The thin meat boiled in a sad wet soup. It turned a bad grey color. The meat got very hard and tough. It was like a sad old shoe. I threw it in the dark trash bin. I learned a huge rule that sad day. You must cook the meat fast and hot.

The Simple Tools You Need

You do not need big fancy chef tools. You just need plain home things. I keep my kitchen tools simple and clean. Too many tools make me feel stressed. A big wet mess makes me feel bad. Here is what I use to make this dish. I use these tools for restaurant style mongolian beef easy and amazing.

My Tool Chart

The Fresh Food Parts You Need

Let us talk about the sweet fresh food. Good pure food needs good raw parts. I buy all this at my local shop. It does not cost a ton of cash. This makes me smile a big warm smile. I will break it down for you now. You just need basic food pantry parts.

The Thick Red Meat

You need a fresh cut of raw beef. I like to buy a flat flank steak. It is a very lean cut of red meat. It has long tough strings in it. You must slice it the right way. We will cut it very thin. It will cook fast in the hot dark oil.

The Sweet Dark Sauce

You need a wet dark soy sauce. You need sweet dark brown sugar. You need fresh white garlic cloves. You need fresh brown ginger root. You need cold tap water. You need pure dark sesame oil. This makes the sweet deep glaze. It coats the hot crisp meat.

The Fresh Green Plants

You need a bunch of fresh green onions. Look for tight firm green stalks. Do not buy soft or wet green leaves. The fresh green crunch makes the hot dish grand. You will cut these into long green sticks. They go in the hot wok at the very end.

How To Cut The Flank Steak

We will prep the raw food first. This is a very key step to do. Take your raw flank steak out. Put it on your clean wood board. Look at the long lines in the raw meat. Those are the tough muscle strings. You must cut right across those long lines. Do not cut in the same line path. Take your sharp steel knife. Slice the meat very thin. Make thin flat bite size squares.

The White Dust Coat Trick

I want to tell you a top secret trick. The raw thin meat needs a dry coat. Put the thin raw slices in a big glass bowl. Pour dry white corn starch on the meat. Toss it all up with your bare hands. Make sure the dry white dust coats every piece. This dry coat is pure food magic. It seals the wet meat juice inside. It makes a crisp hard crust in the hot oil. Do not skip this dry white dust.

How To Prep The Fresh Roots

You must prep the fresh flavor parts now. Take your fresh white garlic cloves. Smash them flat with your steel knife. Peel the dry white skin off. Chop the white garlic up very small. Take your fresh brown ginger root. Cut the hard brown skin off. Mince the wet yellow ginger up very small. Put the garlic and ginger on a small white plate.

How To Cut The Green Onions

Wash the fresh green onions in the cold sink. Shake the cold tap water off them. Cut the small white root ends off. Throw the hard white roots in the trash bin. Cut the long green stalks into long thick match sticks. Keep the white parts and green parts all cut long. Put them on a clean plate for the end of the cook.

How To Mix The Wet Sauce

Take a small clean glass bowl. Pour your dark soy sauce right in. Add the sweet dark brown sugar. Add the cold tap water. Stir it up with a small metal spoon. The dark brown sugar must melt all the way. Set the sweet dark bowl by the hot stove. You will need it to be very close soon.

How To Fry The Meat Fast

Put your black iron wok on the hot stove. Turn the heat to a high fast flame. Pour a pool of dark oil in the wok. Let the dark oil get very hot. It should smoke just a tiny bit. Drop the white coated meat in the hot oil. Do not drop it all at once. Fry it in small batches to win. Spread the thin meat flat in the hot wok.

Do Not Touch The Meat Yet

When the raw meat hits the hot oil, let it sit. You will hear a loud happy sizzle sound. Do not move the meat at all. Let it fry flat for two short minutes. You want a dark brown crust to form. The dark crust holds the sweet meat juice inside. Use the metal tongs to flip the hot meat. Fry the next flat side for one short minute.

Pull The Hot Meat Out

The thin meat cooks so very fast. It takes just three short minutes to cook. Use your big metal spoon. Scoop the hot crisp meat out of the hot oil. Put the hot cooked meat on a clean white plate. Do this for all the raw meat batches. Now all your crisp beef is done and safe.

Cook The Fresh Sweet Roots

Keep the black wok on the hot stove. Turn the hot heat down to a medium flame. Leave a small bit of hot oil in the pan. Drop the chopped white garlic in. Drop the minced yellow ginger in too. Stir them fast for ten short seconds. Do not burn the garlic. Burned garlic tastes like bad sour ash. The warm kitchen will smell so grand right now.

Boil The Sweet Dark Glaze

Now grab your small bowl of wet dark sauce. Pour the sweet dark mix right into the hot wok. It will bubble and hiss very loud. Stir it with your long wood spoon. Let the dark wet soup come to a fast boil. Let it boil hard for two short minutes. The dark wet sauce will get very thick. It will turn into a rich sweet sticky glaze.

Toss The Meat And Green Leaves

The dark sweet glaze is nice and thick now. Dump the hot crisp meat back in the wok. Dump the long green onion sticks right on top. Toss it all up very fast. The thick sweet glaze will coat the hot crisp meat. The green onions will get soft and warm. Turn the hot stove off very fast. The hot dish is totally done.

Time And Cost Facts

I love to track my home food math. It helps me save my hard cash. It helps me plan my busy week out. This hot fresh food side is a great deal. Look at my math chart below to see. The clear facts show how cheap it is.

My Math Chart

How Does It Taste

Now comes the best part of the day. It is time to eat the hot food. Scoop a big pile onto a white plate. Take a small warm bite with a fork. The red meat is so soft and rich. The dark crust has a loud crisp crunch. The sweet dark glaze coats your bare tongue. The fresh green onions taste so bright. It makes my tired mouth very happy now.

A Good Match For White Rice

I love to eat this hot dark meat with rice. I make a big pot of hot soft white rice. I scoop the sweet meat right on top of the soft rice. The hot white rice soaks up the extra dark glaze. The plain white rice cuts the rich sweet fat. It is a grand food match. It fills your empty stomach up fast. You will feel very warm and safe.

How To Save Left Food

I live alone in my home right now. I always have a big plate left over. I save it for my fast lunch time. I eat it the very next day. I let the black wok get fully cold. I put the cold food in a box. I use a big clear glass box for it. I put a tight snap lid on it. I keep it deep in the cold fridge. It will stay very good for four days.

Warm It Up Next Day

The next day I want my lunch hot. Do not use the fast microwave heat box. The microwave box will turn the crisp meat soft. It will make the crisp crust turn to wet mush. You must use a hot dry pan now. I put a small black pan on the stove. I put the cold food in the pan. I toss it fast for three short minutes. It tastes just as good on day two.

Why I Make Food At Home

I want to tell you why I cook. I make this hot dish all by hand. You can buy this at a big food shop. You can order it from a hot pan place. I do not like to do that at all. The shop food costs a whole lot of cash. The shop meat is often wet and sad. Making it fresh takes just twenty short minutes. It takes easy arm work. It tastes one hundred times better to me.

Do Not Boil The Sauce Long

I must tell you one more sad fail. Do not let the dark glaze boil too long. I did this one time in the past. I left the hot stove on high. The sweet brown sugar got way too hot. It turned into a hard dark rock candy. It glued the meat to the black wok. I broke my wood spoon in the hard glue. Just boil it until it coats a wood spoon.

Use A Black Iron Wok

You need a heavy black iron wok for this. Do not use a thin cheap metal pan. A thin pan gets too hot too fast. It will burn the outside of the raw meat. A black wok holds the high heat deep. The curve shape helps you toss the food fast. It cooks the thin meat hot and safe. It gives the best dark crisp crust to eat.

How To Clean The Wet Wok

I need to talk about the clean up. No one likes to wash dirty home dishes. The big iron wok can get a mess. The hot sweet glaze leaves a sticky film. The film sticks on the hard round sides. I do not scrub it hard at all. I pour one full cup of tap water in the wok. I let the hot water boil fast. The hot water melts the sticky sweet sugar off. I wipe the bare wok clean in one pass.

Feed A Big Hungry Crowd

This is a great way to feed folks. You can use this for a big group party. Buy a huge cut of raw red meat. Buy three bunches of fresh green onions. Mix a huge bowl of the sweet dark sauce. Cook the raw meat in four small batches. Do not crowd the hot pan ever. Serve it in a huge white bowl. Your friends will eat a big huge pile.

Share It With A Good Friend

This is a fun food for a home party. Your good friends will love it a lot. Folks always like a rich hot meat treat. When they say it tastes grand, you smile. You can tell them the fun pure trick. You can say it is restaurant style mongolian beef easy and amazing. They will ask you for the simple steps. You will be the smart star of the food night.

A Quick Win For The Day

Let me tell you why I cook this. My fast life gets very loud and stressed. I type long food words till my eyes hurt. I sit in a desk chair for dull hours. I build high rank pages all week long. I feel very slow and sad by five o clock. Doing this simple home chore slows my brain. I stand up tall in the room. I fry the thin meat with slow care. It is a good fast therapy for me. I made a good hot thing from plain parts. It is a quick sweet win for me.

Add Hot Red Spice Too

I like the sweet dark taste the best. But you can add hot spice too. You can chop a hot red pepper up. Toss the hot red bits in with the fresh garlic. It gives the sweet sauce a sharp hot kick. It makes your warm tongue tingle and jump. It is your own home clean kitchen. You can mix the bold fun tastes up. Make it a fun new bite for your own mouth.

Make A Fast Lunch Next Day

You will have cold meat left. You can make a grand hot wrap with it. Get a big soft flour wrap shell. Put the cold dark meat in the soft shell. Add some cold crisp white lettuce parts. Roll the soft shell up very tight. It is the best fast lunch for a long work day. It gives you strong meat power for the hard tasks.

Why The Corn Starch Works Best

The dry white corn starch is pure food magic. It is much better than plain white flour. White flour gets thick and gummy in the dark sauce. Corn starch gets very crisp and glass like. It stays hard even in the wet sweet sauce. It protects the soft beef from the high flame heat. That is why the meat falls apart in your mouth.

A Great Fall And Winter Meal

This hot wok dish is perfect for a cold night. When the dark winter wind blows hard. The hot sweet ginger warms your cold bones up. The hot beef fat fills your empty stomach fast. It is a smart cheap meal to make any day. The fresh green onions give a bright spring look. You will have a huge smile when you eat it.

Try It In Your Own Home Soon

I hope you try my hot food trick soon. Restaurant style mongolian beef easy and amazing is grand. It will make your close friends feel glad. It will make your own tired stomach full. Next time you want a warm fresh meal, go to the shop. Buy the raw meat and fresh green plants. Bring them home to your clean warm kitchen.

Slice the red meat very thin. Use the dry white dust trick. Fry it fast in the hot dark oil. Make the sweet dark glaze on the hot stove. Toss the crisp meat back in. Eat the warm hot dish with a smile. Keep cooking fun simple fresh foods at home.