Holy shit I wish I knew how easy Mongolian beef was to make before now.

Holy shit I wish I knew how easy Mongolian beef was to make before now.

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  1. 2 months ago
    Anonymous

    You should see how easy it is to make your mother squirt. And before I get banned again because this isn’t relevant or whatever bullshit you come up with, I’ll have you know that I actually drink her happy piss as well, so with that said, it counts as cooking you idiots. Let’s try and be a little mature about this.

    • 2 months ago
      Anonymous

      it's true, your mother is very easy OP and a lot of fun

    • 2 months ago
      Anonymous

      Legend

    • 2 months ago
      Anonymous

      The heat of the Mongolia eases the beef

      Women peeing is hot but don't disrespect OP's mother, she is a very nice lady and deserves to be treated better

  2. 2 months ago
    Anonymous

    How is it made? And where do I get the ingredients? Every time I consider making an asian dish, it requires like 2 sauces I never heard of. A specialty oil, and some unconventional seasoning. I never know where to get any of it.

    • 2 months ago
      Anonymous

      You literally just need beef, rice, and soy sauce (diluted with water, if you want to consider that an additional ingredient)

    • 2 months ago
      Anonymous

      I'd say the only ingredient that isn't a regular use ingredient would be minced ginger.

    • 2 months ago
      Anonymous

      here's how I made picrel. get flank steak, cut into thin strips and coat with a little bit of san-j mongolian sauce, white pepper and enough corn starch to make it gummy/covered, marinate for around 20-30mins. peel and dice a couple cloves of garlic and an equal amount of ginger, as well as the whites of a bunch of green onions, set aside. cut the rest of the green onions into longer strips. put a bunch of vegetable oil in a wide, deep pan over very high heat (I use my camp stove), enough oil to coat all the beef. add more corn starch to the beef if it looks wet, then dump it all in the hot oil for maybe 2 mins until browned, maybe less. strain out beef and oil. add a little oil to the pan and a good amount of san-j to the hot pan, add all the veggies and toss for 30 seconds, add meat, toss again 30s, add green onion, heat off and serve with rice.

      it's basically all prep work for 5 minutes or less of cooking. the san-j stuff is good, not as good as homemade but good.

      • 2 months ago
        Anonymous

        oh, forgot to mention I also add chiu chow chili oil to both the marinade and the final sauce. but omit if you hate heat. all of this can be found at american grocery stores, at least in my area

      • 2 months ago
        Anonymous

        I hope that rectal discharge tasted better than it looks

        • 2 months ago
          Anonymous

          of course it did, it's asian

      • 2 months ago
        Anonymous

        oh, forgot to mention I also add chiu chow chili oil to both the marinade and the final sauce. but omit if you hate heat. all of this can be found at american grocery stores, at least in my area

        >san-j mongolian sauce
        1 sauce I never heard of before.
        >chow chili oil
        There's the specialty oil.
        >white pepper
        And an unconventional seasoning.

        Yep, it's an asian dish alright. Looks good though. I might have to hunt down the ingredients and try it myself.

        • 2 months ago
          Anonymous

          White pepper is in the spice rack section, usually ground. People use this for cream soups and bisque to keep color profiles. It also can be in pepper medley grinders. It's not a rare spice. It is a little more potent than black pepper though.

        • 2 months ago
          Anonymous

          white pepper and chili oil are delicious and versatile, definitely worth owning

      • 2 months ago
        Anonymous

        the corn starch is the key ingredient to making it good, love beef pepper steak.

    • 2 months ago
      Anonymous

      Asian sauces:
      Fish sauce - mostly asian groceries
      -- Just sub the W sauce in.
      Soy sauce - literally any grocer
      Mirin - grocers all have this
      Sesame oil - most have small bottles
      Specialty soy sauces - asian grocer only
      -- You can make these from normal soy, just add sugar or seasonings as required.
      Hosin - grocers have this
      Chinese cooking wine - asian grocer only
      -- Sub in sherry or wine, it works better
      Eel sauce - asian groceries
      Curry - mostly asian grocers

      For American groceries - go to the asian section to get the sauces. All of them have little asian sections.

  3. 2 months ago
    Anonymous

    lol damn that is easy, I think I wanna make it for dinner now. Always looking for easy shit to add to me repitiore.

    • 2 months ago
      Anonymous

      So easy and so delicious.

  4. 2 months ago
    Anonymous

    I've tried 2 different recipes for mongolian beef and they both came out not too my liking. too sweet for me ngl. I should find a different recipe and try it again someday.

  5. 2 months ago
    Anonymous

    Mongolians didn’t have cows so where did this dish come from?

    • 2 months ago
      Anonymous

      it's not mongolian, it's taiwanese

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