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Mongolian red meat a completely mysterious recipe that got here to us from China. You’ve likely visible it in Asian eating places in particular chinese language takeaways. The name of this recipe might make you suspect it’s from Mongolia – a country in East Asia, but no, it’s not a Mongolian recipe.
It’s a scrumptious and popular dish in the chinese language and Taiwanese cuisines.Commonly, this dish includes stir-fried flank steak slices with vegetables in a sweet sauce. The sauce is often a combination of soy sauce, hoisin sauce, brown sugar and chili peppers. The dish is regularly served with steamed rice or noodles.
INGREDIENTS
- 1 lb flank steak sliced into bite-size stripes
- 2 tbsp olive oil divided
- 1 tbsp fresh ginger peeled and grated
- 2 garlic cloves minced
- 2 tbsp coconut aminos
- 1/2 cup water
- 1/3 cup So Nourished Erythritol
- 1 teaspoon red pepper flakes
- 1-2 tsp xanthan gum to thicken the sauce
- salt and pepper to taste
- 1 scallion sliced (for topping)
- Mongolian BeefSave
INSTRUCTIONS
- In a saucepan heat 1/2 of olive oil, upload minced garlic and grated ginger and fry for 30 seconds. add water, coconut aminos, erythritol, purple pepper flakes and simmer on high for three-4 mins. flip off the heat and set aside.
- add a xanthan gum and red meat strips to a zipper bag and toss nicely.
- In a frying pan, heat the opposite half of olive oil till warm. add pork strips and fry stirring till begin to get brown. Set aside.
- heat a smooth pan over medium heat (or use the equal pan with red meat if you want to), upload the red meat and prepared sauce, a pinch of salt and pepper and cook for every other minute stirring continuously.
- Divide between plates and garnish with sliced scallions. The beef may be served in a bowl of a few steamed broccoli florets or cauliflower rice or some other aspect dish of your preference.
source https://www.natasha-kitchen.com/2019/01/keto-mongolian-beef.html
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