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Author Topic: Smoked Mongolian Beef  (Read 3329 times)

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Offline Sam3

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Smoked Mongolian Beef
« Reply #14 on: April 28, 2013, 07:13:06 PM »
Quote from: tatonka3a2 on April 28, 2013, 07:08:38 PM
Quote from: Sam3 on April 28, 2013, 05:16:15 PM
I'd ask for the recipe, but I bet it two pages long!
That is really impressive. Love the job you did here.

I of course NEVER follow a recipe so I made this more time consuming than the original.   Here is a link to the recipe.  I read through a ton of the reviews and took some notes on changes..... for example marinading the meat, adding hoison sauce and fish sauce.   I will next time use reduced sodium soy sauce as I thought it was too salty how it turned out. 

http://www.food.com/recipe/p-f-changs-mongolian-beef-66121

Thank you very much for the link Tanya !
I have the same tumbler and will definitely try this.
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Offline tatonka3a2

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Re: Smoked Mongolian Beef
« Reply #15 on: April 28, 2013, 08:23:17 PM »
Quote from: Barry CB Martin on April 28, 2013, 05:51:55 PM
Corn starch prior to the tumbler - interesting...tell me more! please... 8)

The cornstarch part was in the recipe and reading the reviews it is an important step... not sure if doing it prior to the tumble or after would have been better.  I am going to be making it again and will be playing with the recipe more. 

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Offline deestafford

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Re: Smoked Mongolian Beef
« Reply #16 on: April 28, 2013, 10:37:13 PM »
I bet those Mongolians never ate that good.  Dee
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Offline Wing Commander

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Re: Smoked Mongolian Beef
« Reply #17 on: April 29, 2013, 04:26:17 AM »
Great job.
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Offline mikecorn.1

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Smoked Mongolian Beef
« Reply #18 on: April 29, 2013, 08:33:08 AM »
Man, that looks good! 


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Offline teesquare

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Re: Smoked Mongolian Beef
« Reply #19 on: April 29, 2013, 08:52:41 AM »
Quote from: tatonka3a2 on April 28, 2013, 08:23:17 PM
Quote from: Barry CB Martin on April 28, 2013, 05:51:55 PM
Corn starch prior to the tumbler - interesting...tell me more! please... 8)

The cornstarch part was in the recipe and reading the reviews it is an important step... not sure if doing it prior to the tumble or after would have been better.  I am going to be making it again and will be playing with the recipe more.

I know we use corn starch to thicken, or crisp if frying.....was the use of the corn starch as a thickener?
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Offline fishingbouchman

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Re: Smoked Mongolian Beef
« Reply #20 on: April 29, 2013, 05:29:20 PM »
 :P :P :P :P :P :P

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