#leaching the meat and the soy sauce already has enough salt content
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i am slow cooking the most delicious of concoctions in the kitchen rn
(my tags are so long lol whole half ass recipe down there)
#idk its some bastardized recipe for something called mongolian beef#well can it really be called bastardized when i actually fuckin improved it#like all there was originally was fucking soy sauce garlic brown sugar and onion#LITERALLY NO SEASONING#so i took my earned skills and actuallly made it good#the sauce is now flavorful and doesnt taste like garlic soywater#(the meat gets slow cooked in the sauce thats how i know how the sauce tastes)#added a teeny bit of mustard powder and cumin(half TBsp) added some ginger and onion powder(TBsp) and upgraded garlic to black garlic(TB)#it contained 1/2 cup of soy and 1/3 cup of Brown sugar#also replaced the water with beef broth(half cup)#theres also some oil(i did reg Veggie oil cause i dont like Sesame/ 1TB)#you serve ontop some seasoned/fried rice and mixed peppers/veggies thatve been lightly seasoned and fried in a skillet#the meat(1 1/4 Lb.) gets cleaned and sliced into strips#you leave the strips in a heavy salt solution to leach it/tenderize it(you can use other methods but this was what i had on hand) then rins#(you leave it in the solution for ATLEAST 30 minutes)#pat the strips down dry and using a 1/4 cup of Corn starch you coat the strips entirely#you then put the meat into your sauce and stir it around until the meat is entirely covered in it#then slow cook for however long you want(im doing 8 hours for some REAL tender shit)#alot of these measurements were eyed balled (except starch and liquids)[im skilled at this]#i will update yall once ive tasted the finished product#i went a little light on the seasoning but i dont have certain ingredients i want/can obtain so i had to make do(plus my parents cant shiit#DO NOT ADD EXTRA SALT TO THE DISH#leaching the meat and the soy sauce already has enough salt content#THE STARCH IS NECESSARY PART OF THE DISH#you can achieve black garlic by slow cooking regular garlic FOR WEEKS#longer = better#also i recommend using minced Ginger instead of powder for better flavour
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it was 1/2 Tablespoon of Cumin(hehe CUM) not a whole one
anyways, the only reason im making this food is because i got some the stuff at a reduced price(like i got the meat at 8 dollars, it was past expiration in store, honestly a steal tho, plus i live in farm country so certain things like beef is lil cheaper)
I do not like the price i paid for peppers tho(a dollar per pepper[AND THAT WAS REDUCED TOO] smh they are green tho so they should last a bit, its not as bad as the price of cucumbers and zucchinis now paying 2 dollars a pound which is essentially paying 2 dollars for each one)
i am slow cooking the most delicious of concoctions in the kitchen rn
(my tags are so long lol whole half ass recipe down there)
#idk its some bastardized recipe for something called mongolian beef#well can it really be called bastardized when i actually fuckin improved it#like all there was originally was fucking soy sauce garlic brown sugar and onion#LITERALLY NO SEASONING#so i took my earned skills and actuallly made it good#the sauce is now flavorful and doesnt taste like garlic soywater#(the meat gets slow cooked in the sauce thats how i know how the sauce tastes)#added a teeny bit of mustard powder and cumin(half TBsp) added some ginger and onion powder(TBsp) and upgraded garlic to black garlic(TB)#it contained 1/2 cup of soy and 1/3 cup of Brown sugar#also replaced the water with beef broth(half cup)#theres also some oil(i did reg Veggie oil cause i dont like Sesame/ 1TB)#you serve ontop some seasoned/fried rice and mixed peppers/veggies thatve been lightly seasoned and fried in a skillet#the meat(1 1/4 Lb.) gets cleaned and sliced into strips#you leave the strips in a heavy salt solution to leach it/tenderize it(you can use other methods but this was what i had on hand) then rins#(you leave it in the solution for ATLEAST 30 minutes)#pat the strips down dry and using a 1/4 cup of Corn starch you coat the strips entirely#you then put the meat into your sauce and stir it around until the meat is entirely covered in it#then slow cook for however long you want(im doing 8 hours for some REAL tender shit)#alot of these measurements were eyed balled (except starch and liquids)[im skilled at this]#i will update yall once ive tasted the finished product#i went a little light on the seasoning but i dont have certain ingredients i want/can obtain so i had to make do(plus my parents cant shiit#DO NOT ADD EXTRA SALT TO THE DISH#leaching the meat and the soy sauce already has enough salt content#THE STARCH IS NECESSARY PART OF THE DISH#you can achieve black garlic by slow cooking regular garlic FOR WEEKS#longer = better#also i recommend using minced Ginger instead of powder for better flavour
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