Mongolian style beef skewers
No matter if you are planning an elaborate menu or only going forward for tomorrow's Mongolian style beef skewers. This recipe comes from many decades of participating in in kitchen. I discover that adding a couple ingredients into your recipe adds thickness to that which exactly is ordinarily dull. You might well be on the lookout for milder foods to produce along with your leftovers. Wonderful and mild Mongolian style beef skewers ideal for post-vacation. The substances within this recipe make your tongue pounding, and have become waist-friendly once you require a'bite' following an active holiday. Utilizing a few elements as options, this soup is loaded with a fall and hot flavor which produces it creamy. The perfect Mongolian style beef skewers to warm up you on cool winter days. Excellent for making use of leftover. Serving-size is also a significant component in your daily diet . You should compare the exact amount of that food you normally eat to the serving size listed on the label. Eating significant portions or parts may lead to fat gain.
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How to make Mongolian style beef skewers
Yield = 4Prep time: 1:00
Cook time: 0:15
Total time: 1:15
Ingredients
- 750g beef rump steak, trimmed, cut into 2.5cm pieces
- 2 tablespoons Chinese cooking wine (see note)
- 1 tablespoon hoisin sauce
- 1 tablespoon soy sauce
- 2cm piece fresh ginger, peeled, finely grated
- 1 garlic clove, crushed
- 1/2 teaspoon sesame oil
- Rice bran oil spray
- 450g packet egg fried rice in 2 1/2 minutes
- Chopped fresh chives, to serve
Method
- Step 1 Thread beef onto skewers. Combine wine, hoisin sauce, soy, ginger, garlic and sesame oil in a shallow glass or ceramic dish. Add beef. Turn to coat. Cover. Refrigerate for 1 to 2 hours, if time permits.
- Step 2 Preheat a barbecue plate or chargrill on high heat. Reduce heat to medium. Spray skewers with oil. Cook, turning, for 5 minutes for medium or until cooked to your liking.
- Step 3 Heat rice following packet directions. Serve skewers and rice topped with chives.
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