Followed another Woks of Life beef velveting process recipe (baking soda and water marinade 2h, then Shaoxing/soy/oil/cornstarch for 30) and the beef was so much more tender than the process I usually use here, I also cut the beef super thin like hot pot. After searing beef, I sautéed ~16oz snow peas and a carrot, both julienned, and removed to same plate as beef while I made the sauce before combining it all at the end. Surprisingly, the same amount of sauce from the recipe was more than enough for the veg even though I’d made double just in case. Still haven’t achieved crispy Mongolian Beef like PF Chang’s but I’m getting closer. 😤 Paired with Bogle Old Vine Zinfandel which was excellent!
Omg I did not understood mincemeat until I made it from scratch (even the peel). Truly an amazing recipe that I intend to make every year…very worth the effort. I can’t find suet so use clean raw fat from grass-fed beef steaks instead. That was a little scary the first time, but no one has gotten sick 💪 and it adds umami but no flavor of its own. This time I used homemade candied yuzu peel and forgot the egg wash 🙄 so they don’t look as perfect as usual, but amazingly delicious anyway.
A & I made these for Christmas day - they rose massively in the oven and then sank back down, and were too sweet and solid for my liking. The decor pre baking also sank right in so we had to add more sprinkles after they came out of the oven.
