WebJul 4, 2022 · Garlic: Fresh minced garlic is best, but if you must substitute granulated garlic, use ¾ teaspoon. Ginger: I use ground ginger for simplicity, but you can also use a teaspoon of fresh grated ginger. Red pepper flakes: Add another ¼ teaspoon if you like more heat. Glucomannan: Traditional Mongolian beef takes cornstarch for a rich, thick sauce.
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WebJun 6, 2020 · Increase to medium high until it comes to a boil. Let boil for 1 minute and lower the heat to medium. Reduce the sauce by half to thicken it,. Then, add the beef to the pan making sure to break it up as you …
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WebMay 23, 2017 · In a small bowl, prepare the sauce by mixing together the soy sauce, water, brown sugar, and rice vinegar. In a wok over medium-high heat, heat the peanut oil. Add …
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WebJun 16, 2019 · No good! You’re crazy!” So, I adjusted. Cut the sugar–wayyy down. Reduce the amount of oil used–wayyy down. And after the photographs were taken, the Mongolian beef on the plate disappeared …
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