Ingredients
(Servings:
4)
Scale
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Mongolian Beef Sauce
For Cooking
Steps
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Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.
Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.
-
Calories760kcal38%
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Fat34g52%
-
Saturated Fat10g50%
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Carbohydrates65g21%
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Fiber5g20%
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Sugar13g26%
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Protein40g80%
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Cholesterol110mg36%
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Sodium1,700mg70%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
1. Instant noodle cakes –Also known as “2 minute noodles”, and ramen noodle cakes (common in the US). I buy plain in sleeves of 10, if yours comes with the seasoning packet, discard it, we only need the noodles,
2. Dark soy sauce – can substitute with light soy, all-purpose soy sauce, or tamari. However, the beef and noodles won’t be stained the mahogany colour you see in the pictures and will have slightly less soy flavour.
3. Mirin – Sweet Japanese cooking rice wine that adds depth of flavour in an otherwise simple sauce! Sold at regular grocery stores these days. For alcohol free, replace half the water with chicken stock to make up for some of the lost flavour.
4. Other vegetables – carrot, cauliflower, capsicum, mushroom, green beans, baby corn or other vegetables that can hold up to 3 – 4 minutes in the pan will work just fine here.
Leftoverswill keep for 3 days in the fridge. I haven’t tried freezing but I see no reason why it wouldn’t work.
Nutrition per serving, assuming 4 servings.
2. Dark soy sauce – can substitute with light soy, all-purpose soy sauce, or tamari. However, the beef and noodles won’t be stained the mahogany colour you see in the pictures and will have slightly less soy flavour.
3. Mirin – Sweet Japanese cooking rice wine that adds depth of flavour in an otherwise simple sauce! Sold at regular grocery stores these days. For alcohol free, replace half the water with chicken stock to make up for some of the lost flavour.
4. Other vegetables – carrot, cauliflower, capsicum, mushroom, green beans, baby corn or other vegetables that can hold up to 3 – 4 minutes in the pan will work just fine here.
Leftoverswill keep for 3 days in the fridge. I haven’t tried freezing but I see no reason why it wouldn’t work.
Nutrition per serving, assuming 4 servings.
Imported & edited by @5vtstbm5gg
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