mongolian beef bao bun large
soft bao buns filled Mongolian beef pickled veg & crispy onions - large
IngredientsMakes: 440g (4)
| 176g | (4) | bao bun 40g | (recipe below) |
| 20g | mayo | ||
| 8g | mini pickled onions | ||
| 172g | mongolian beef | (recipe below) | |
| 24g | pickled cucumber | (recipe below) | |
| 24g | pickled shredded carrots | (recipe below) | |
| 8g | spring onion | ||
| 8g | crispy fried onion (off the shelf super market ones) |
Method
| Make the bao buns first. |
| Prep the beef, leave it to marinade while prepping the veg. |
| Cook the beef then assemble! |
| These are so good |
Mongolian beef
great way to make soft & crispy beef from inexpensive cut of beef
IngredientsMakes: 530g
| 440g | beef flank | ||
| 10g | soy sauce | ||
| 10g | olive oil | ||
| 40g | corn flour | ||
| 30g | corn flour | ||
| 20g | olive oil | ||
| 80g | brown sugar | ||
| 160g | beef stock | ||
| 90g | light soy | ||
| 20g | olive oil | ||
| 20g | garlic | ||
| 20g | ginger | ||
| 7g | (3) | large dried chillies | (recipe below) |
Method
| Slice the beef flank across the grain about 5mm thick. |
| Place the beef into a bowl and mix with the soy sauce & olive oil, the add the first lot of corn flour. |
| Toss until well coated, and leave for at least 30mins. |
| Add the second lot of cornflour and separate all the pieces of beef to theyre properly coated. |
| Coat a wok with oil & heat it until its just starting to smoke, re-coat it and add a third of the beef. |
| Cook until crispy and golden then turn the beef over & repeat for the other side. |
| Repeat until all beef is cooked. Place on a baking tray until needed or serve immediately. |
| There are two steps to the coating: |
| Add the brown sugar, beef stock, light soy to a small sauce pan on a medium heat, stirring until the sugar has dissolved. |
| Add 20g of oil to the wok on a medium high heat, then add the garlic & ginger, add the chilli once aromatic. |
| Pour the contents of the saucepan into the wok and turn the heat up, bring it to the boil. |
| Add the beef & stir until the sauce had become thick and coats the beef. |
| Add scallion & serve with rice or as a filling for bao buns!! |
pickled shredded carrots / cucumber
pickled shredded carrots - condiment, bao, banh mi, salads you name it!
IngredientsMakes: 200g
| 200g | carrots | ||
| 20g | pickling liquor | (recipe below) |
Method
| Make liquor - you need the same weight as the veg being pickled to cover it. ** The above weight is what it absorbs ** Shred carrots or dice the cucumber (use the same amount), cover carrots w/ liquor for at least 15m. |
| Drain use immediately. |
pickling liquor
IngredientsMakes: 300g
| 100g | white wine vinegar | ||
| 100g | sugar | ||
| 100g | water |
Method
| Mix ingredients stir until sugar dissolved. |
| Great for quick pickling radishes & mushrooms & cucumber amongst other things. |
| Really bring the colour of a radish out! |
 |
| If you are in Hereford check out Growing Local on facebook/meta they currently have all sorts in stock grown right here in Hereford using organic practices! Sign up for veg box here. |
No comments:
Post a Comment