{"id":693,"date":"2021-05-01T08:19:26","date_gmt":"2021-05-01T08:19:26","guid":{"rendered":"https:\/\/recipes.jackglasson.co.nz\/?p=693"},"modified":"2021-05-15T04:59:34","modified_gmt":"2021-05-15T04:59:34","slug":"mongolian-beef","status":"publish","type":"post","link":"https:\/\/recipes.jackglasson.co.nz\/?p=693","title":{"rendered":"Mongolian Beef"},"content":{"rendered":"\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-8f761849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:33.33%\">\n<h4 class=\"wp-block-heading\">Ingredients<\/h4>\n\n\n\n<ul class=\"wp-block-list\"><li>500g\u00a0flank steak\u00a0, sliced very thinly, across the grain<\/li><li>1\/3\u00a0cup\u00a0cornstarch<\/li><li>2-4\u00a0Tablespoons\u00a0oil\u00a0(vegetable or canola oil)<\/li><li>1\/2\u00a0cup\u00a0low-sodium soy sauce<\/li><li>1\/4\u00a0cup\u00a0water<\/li><li>1\/2\u00a0cup\u00a0light brown sugar\u00a0, packed<\/li><li>2\u00a0tsp\u00a0cornstarch + 2 tsp water<\/li><li>1\u00a0teaspoon\u00a0freshly grated ginger<\/li><li>4\u00a0cloves\u00a0garlic\u00a0, minced<\/li><li>1\/2 tsp sesame oil<\/li><li>1 tbsp chopped coriander<\/li><li>1 tsp chilli paste<\/li><li>1\u00a0bunch\u00a0green onion\u00a0, chopped<\/li><li>hot cooked rice\u00a0for serving<\/li><\/ul>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:66.66%\">\n<h4 class=\"wp-block-heading\">Method<\/h4>\n\n\n\n<ol class=\"wp-block-list\"><li>Slice the flank steak into 1\/4\u201d thin (or thinner) slices, across the grain of the meat.<\/li><li>Lay the slices across a large baking sheet or your cutting board, and toss them on all sides with the 1\/3 cup cornstarch.<\/li><li>Place 1 tablespoon oil in a large pan or wok over medium-high heat. Cook the beef in small batches, just until browned on both sides, flipping once, about 30-seconds on each side. (Our goal with the very hot pan is to sear\/brown the beef on both sides without cooking it all the way through.)\u00a0<\/li><li>Remove the beef to a plate. Add more oil to the pan, if needed, while cooking the meat.<\/li><li>In a small bowl whisk together the soy sauce, water, brown sugar, and cornstarch slurry.<\/li><li>In the same large pan you used to cook the beef, turn the heat to medium, add the ginger and garlic and saut\u00e9 for 20 seconds.<\/li><li>Add sauce mixture and bring to a simmer. Cook, stirring, until slightly thickened, about 2 minutes, then add coriander, sesame oil and chilli paste.\u00a0<\/li><li>Return beef to the pan with the sauce and toss to combine. Cook for 1-2 more minutes until warmed through.\u00a0<\/li><li>Add green onions. Serve warm, over hot cooked rice<\/li><\/ol>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients 500g\u00a0flank steak\u00a0, sliced very thinly, across the grain 1\/3\u00a0cup\u00a0cornstarch 2-4\u00a0Tablespoons\u00a0oil\u00a0(vegetable or canola oil) 1\/2\u00a0cup\u00a0low-sodium soy sauce 1\/4\u00a0cup\u00a0water 1\/2\u00a0cup\u00a0light brown sugar\u00a0, packed 2\u00a0tsp\u00a0cornstarch + 2 tsp water 1\u00a0teaspoon\u00a0freshly grated ginger 4\u00a0cloves\u00a0garlic\u00a0, minced 1\/2 tsp sesame oil 1 tbsp chopped coriander 1 tsp chilli paste 1\u00a0bunch\u00a0green onion\u00a0, chopped hot cooked rice\u00a0for serving Method Slice the flank [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":694,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[15,1],"tags":[],"class_list":["post-693","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-beef","category-dinner"],"_links":{"self":[{"href":"https:\/\/recipes.jackglasson.co.nz\/index.php?rest_route=\/wp\/v2\/posts\/693","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes.jackglasson.co.nz\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes.jackglasson.co.nz\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes.jackglasson.co.nz\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes.jackglasson.co.nz\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=693"}],"version-history":[{"count":2,"href":"https:\/\/recipes.jackglasson.co.nz\/index.php?rest_route=\/wp\/v2\/posts\/693\/revisions"}],"predecessor-version":[{"id":740,"href":"https:\/\/recipes.jackglasson.co.nz\/index.php?rest_route=\/wp\/v2\/posts\/693\/revisions\/740"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipes.jackglasson.co.nz\/index.php?rest_route=\/wp\/v2\/media\/694"}],"wp:attachment":[{"href":"https:\/\/recipes.jackglasson.co.nz\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=693"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes.jackglasson.co.nz\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=693"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes.jackglasson.co.nz\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=693"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}