Weeknight Mongolian Beef and Rice
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- Опубликовано: 29 май 2024
- Another quick weeknight supper that is quick, easy and Delicious. Enjoy!!
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Хобби
Great tip with the potato😊
You can add sesame oil at the end. It will take it to the next level.
Didn’t think about that. I have sesame oil and I love it.
I've made something similar, but I use mushroom soy sauce. It's usually always available in any Asian or international markets. It's slightly thicker and not as harsh as regular soy sauce. It's definitely more flavorful. Good video. Looks yummy.
Thanks for the tips!
Another good one Lynn! I have a piece of flank steak in my freezer I've got to use and this will work great, may try it this weekend.
You could use a small pinch of red pepper flakes
That looks delicious, I make that but have never used brown sugar. But I’m going to try it next time. Thanks ❤❤❤❤❤
Thats my chinese take out favorite but they put cayenne peppers about 4 roasted whole throw those in and it is spicy as heck but so good thats looks absolutely delicious i will be trying that at home now that i dont eat out like i used to thanks so much Oh and thanks for the rice idea didnt know that browning it.
Cilantro is like a Mexican parsley. But it's very strong so I wouldn't use a lot. It's an acquired taste.
Cilantro is something I've never learned to like, wish I did because it's used alot in Mexican dishes, I just have to leave it out.
Oh my goodness that looks so good! You always have a wide variety in your meal planning. I aways look forward to your next video. And I have to add.... when you said it was salty, I'm over here saying... " put some potato pieces in it!" Then you brought out a potato! It's an old trick for absorbing excess salt. Works good for salty soup too.
A potato to the rescue!!
It’s always a 2 to 1 ratio for You & the rice You’re using(long grain white?). Different rices have different ratios & times
I always do 2 to 1 ratio. I use mostly Basmati rice.
They are all the same, unless using a rice cooker or you like your rice sticky.
@@deea7348 I always brown my rice in butter before adding the liquid and I use basmati rice
@@deea7348 there are many types of rice & many methods of cooking each
@@lgougeinthekitchen hence Your method works for Your measurement
new sub... ty for sharing!
Very nice dish…..you did a great job.🗽🗽🗽
I like how you did waste the tops of the peppers.
Yum.
I make a dish similar to this i love this i will try it ..thanks for sharing...oh by the way im new to your channel i subscribed tonight and i was binge watching lol its late tho so im off
Thanks for subbing!
Looks great. God bless you
I love the apron you have on where did you get it?
Thank you I made it. 😉 it’s actually reversible
Yummy Delicious Beautiful Blessing..💗
Looks delicious 👍
Thank you 😋
yummy nice video!😳
Where do I find the recipe? I did not see a link
letthebakingbegin.com/wprm_print/mongolian-beef-recipe. I may not have followed the recipe exactly. I usually don’t. But here is what I went by.
Lynn, what is the name brand of the red skillet you use, I would love to have one. I need one more shallow than the one I currently have.
The pot I cooked the rice in is leCruset. It was a gift from my brother.
What did she do to the garlic?
I buy a large bag of garlic cloves at Sams and pulverize it in the food processor and then freeze it into little pucks using a 1 teaspoon and a 2 teaspoon scoop after it freezes I then put it in bags. And you have your garlic already measured and ready to add to any recipe.
Your voice isn't coming in clear do you use a mic 😅
Yes I do.
@@lgougeinthekitchen❤❤
Looks good, we’ll give it a try 😊😊
Looks delicious 😋😋😋 Thank you!!
Sounds good.