Ingredients
-
1
-
-
1
-
1
-
1/2
-
4
-
-
1
-
3
-
4
-
-
-
-
-
Directions
Chowed Mongolian Beef, This dish should be a part of a Chinese meal. It seems odd to cook the beef twice but this method creates a beautiful flavor by using the two different cooking methods. Trust me you’ll love it! By the way chowing is simply another way to say stir fry, I wasn’t to sure about cooking the meat twice in this recipe, but I followed the recipe as written and it turned out fabulous! I just used some chardonnay for lack of rice wine, it didn’t seem to effect the flavour as it was fantastic. Another keeper, thanks Bergy!, This dish should be a part of a Chinese meal. It seems odd to cook the beef twice but this method creates a beautiful flavor by using the two different cooking methods. Trust me you’ll love it! By the way chowing is simply another way to say stir fry
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Steps
|
1
Done
|
Marinade the Meat in the Soy,Wine and Ginger, Mix Well and Sit For 15 Minutes. |
|
2
Done
|
Drain the Marinade Well and Separate the Meat Slices Into Individual Slices. |
|
3
Done
|
in a Wok Heat the Oil to 375f. |
|
4
Done
|
Add the Meat All at Once. |
|
5
Done
|
Stir a Bit to Separate. |
|
6
Done
|
Remove After 1 Minute and Allow the Meat to Drain Well. |
|
7
Done
|
Empty Out the Oil, Reserve For Another Use. |
|
8
Done
|
Wipe Wok With Paper Towels. |
|
9
Done
|
Heat Wok Again and Add the Tbsp Oil For Chowing. |
|
10
Done
|
Add Garlic and Green Onions, Chow For a Moment. |
