pustelniakr
Silver Miner at Large
Mongolian Beef
You ever ask your beloved what she wants for dinner, and she comes back with what do you want? Yeah. Right. So,,,I went through our catalog, and selected 3 good candidates for dinner, then I asked her what she would like from those. She still tried the duck, but I said I already selected...these 3. So...Mongolian beef was chosen.
First, Thai Coleslaw: sliced Napa cabbage, snow peas, chopped cilantro, chopped mint, minced jalapeno pepper, thin-sliced radishes, coarse-chopped cashews, lime juice, sugar, Vietnamese fish sauce, and coconut milk.
Finally, the Mongolian Beef: thin-sliced rib steak, marinaded in a special sauce (mushroom infused soy sauce, cornstarch, and peanut oil), broccoli florets, cubed red bell pepper, chopped scallions, ginger-garlic paste, in a special sauce (mushroom-infused soy sauce, brown sugar, sweet chili sauce (Mae Ploy brand), mirin (Japanese sweet rice cooking wine), Hoisin sauce (a ubiquitous Chinese sauce), Himalayan salt, coarse-ground Chinese white pepper, cornstarch, and Sriracha (garlic chili sauce). This was dressed with chopped scallions and toasted-crushed sesame seeds, and served on a bed of fried mung bean threads.
This was all washed down with an ice-cold Shock Top.
Enjoy,
Rich P
You ever ask your beloved what she wants for dinner, and she comes back with what do you want? Yeah. Right. So,,,I went through our catalog, and selected 3 good candidates for dinner, then I asked her what she would like from those. She still tried the duck, but I said I already selected...these 3. So...Mongolian beef was chosen.
First, Thai Coleslaw: sliced Napa cabbage, snow peas, chopped cilantro, chopped mint, minced jalapeno pepper, thin-sliced radishes, coarse-chopped cashews, lime juice, sugar, Vietnamese fish sauce, and coconut milk.
Finally, the Mongolian Beef: thin-sliced rib steak, marinaded in a special sauce (mushroom infused soy sauce, cornstarch, and peanut oil), broccoli florets, cubed red bell pepper, chopped scallions, ginger-garlic paste, in a special sauce (mushroom-infused soy sauce, brown sugar, sweet chili sauce (Mae Ploy brand), mirin (Japanese sweet rice cooking wine), Hoisin sauce (a ubiquitous Chinese sauce), Himalayan salt, coarse-ground Chinese white pepper, cornstarch, and Sriracha (garlic chili sauce). This was dressed with chopped scallions and toasted-crushed sesame seeds, and served on a bed of fried mung bean threads.
This was all washed down with an ice-cold Shock Top.
Enjoy,
Rich P