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
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
PER SERVING *
% DAILY VALUE*
Fat
Saturated Fat5g27%
Polysaturated Fat6g38%
Monosaturated Fat27g170%
Cholesterol24mg8%
Sodium12625mg526%
Potassium3019mg86%
Protein38g76%
% DAILY VALUE*
Total Carbohydrate
Fiber26g106%
Sugar152g304%
Vitamin A527IU10%
Vitamin B64mg205%
Vitamin C75mg125%
Calcium384mg38%
Iron10mg58%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
