Canning Mongolian Beef скачать в хорошем качестве

Canning Mongolian Beef

Canning Mongolian Beef ala Prepper Potpourri This recipe will make 3 pints Brown following in a wok, frying pan or griddle: • 1 tablespoon oil • 2lbs flank steak, thinly sliced • 2 cups onions Add 1 tablespoon oil and turn the heat to medium-high to a sauce pan. Add the ginger. After about 15 seconds, add the garlic and chili paste. Stir for another 10 seconds and add the soy sauce, hoisin sauce and beef stock. Bring the sauce to a simmer, add the brown sugar, and stir until dissolved. • 1 tablespoon oil • 2 teaspoon fresh ginger (minced) • 2 tablespoon fresh garlic, minced • 1 teaspoon chile paste • 1 cup less sodium soy sauce • 2 tablespoon hoisin sauce • 1 cup beef stock • 3/4 cup brown sugar Divide the beef, onions and sauce evenly in the jars. Leave 1-inch headspace. [if necessary, add water until liquid reaches fill line]. Process for 90 minutes. Reheat and serve over rice or noodles. If you like the sauce a little thicker, add a little cornstarch before reheating the sauce. Garnish with green onion slices.