Simple Way to Make Any-night-of-the-week Fullblood Wagyu Mongolian Beef

Hello everybody, hope you're having an incredible day today. Today, I will show you a way to make a distinctive dish, Recipe of Any-night-of-the-week Fullblood Wagyu Mongolian Beef. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

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To get started with this particular recipe, we have to prepare a few ingredients. You can cook Fullblood Wagyu Mongolian Beef using 9 ingredients and 3 steps. Here is how you cook that.

Ingredients and spices that need to be Prepare to make Fullblood Wagyu Mongolian Beef:

1. 1 LB Double 8 Cattle Company Fullblood Wagyu Beef for Kabobs
2. 2 TBSP Ginger (minced)
3. 1 TBSP Garlic (minced)
4. 3/4 CUP Soy Sauce
5. 1/2 CUP Brown Sugar
6. 6 Green Onions (sliced)
7. 2 Chilis (sliced) (optional ingredient)
8. 1/2 CUP Cornstarch
9. 3 TBSP Canola Oil

Steps to make to make Fullblood Wagyu Mongolian Beef

1. PREPARING THE MONGOLIAN BEEF Begin by slicing the Fullblood Wagyu beef for kabobs into 1/4 thick slices. Place the beef in a bag with a 1/2 cup of cornstarch, and toss until completely coated.Place a wok or large skillet over high heat. Add the three tablespoons of canola oil, and place the Fullblood Wagyu beef into the pan. Brown the beef on all sides, and remove from pan. Set the beef aside for later use. Add the minced garlic and ginger.
2. Cook for 1 minute. Add the two sliced chilis and green onions, and cook for another minute.
3. FINAL STEPS Add the soy sauce and brown sugar to the pan. Return the Fullblood Wagyu beef to the pan. Cook until sauce thickens, and the meat is cooked through.Scoop into bowls, serve, and enjoy!

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