Fullblood Wagyu Mongolian Beef

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Enjoy Chinese cuisine with this quick and simple Fullblood Wagyu Mongolian Beef recipe. The combination of soy sauce and brown sugar quickly caramelizes, creating a sticky sauce that coats the beef. The hints of garlic and ginger in this dish are sure to please your palette.

1 lb. Double 8 Cattle Company Fullblood Wagyu Beef for Kabobs
2 tbsp. Ginger ( minced )
1 tbsp. Garlic ( minced )
3/4 cup Soy Sauce
1/2 cup Brown Sugar
6 Green Onions ( sliced )
2 Chilis ( sliced, optional ingredient )
1/2 cup Cornstarch
3 tbsp. Canola Oil

PREPARING THE MONGOLIAN BEEF

Begin by slicing the Fullblood Wagyu beef for kabobs into 1/4 thick slices.

Place the beef in a bag with a 1/2 cup of cornstarch, and toss until...
See the full directions on my site

Nutritions

Calories
1695

Sodium
12625mg
526% DV

Fat
38g
59% DV

Protein
38g
76% DV

Carbs
298g
101% DV

Fiber
26g
106% DV