Fullblood Wagyu Mongolian Beef
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.
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