I excluded the rice vinegar and wine. Instead of corn syrup, I just used more sugar. Had only regular soy sauce, so used that.
Bell peppers and onions (cut large like in stir-fries) are some of my favourite addition to this recipe. I cook them with the garlic, chillies, and white part of the green onion until I see some browning or even charring on the some of the onions and peppers. The onions add so much to this dish, 10/10 recommend!
The last picture is from another time I made this dish. I forgot to take a picture in the pot right after cooking this time 😓
The lemon tart recipe:
(inspired by lemon curd recipes on YouTube that I adjusted according to my tastes)
• 5 egg yolks + 2 whole eggs
• 100 – 120 ml lemon juice
• Some lemon zest (avoid the white parts)
•160 – 170 g sugar
• 15g of cornstarch
• 70 – 80g cold butter
I mix all the ingredients together and whisk well before putting it on medium heat. Once on the stove, I keep whisking until I can feel it starting to thicken. Once it’s been cooking for some time l add some cornstarch, after which it starts to thicken pretty rapidly. When it’s thickened up (not liquid anymore, more gloopy), I take it off the stove and cool it a bit. I add the butter and let it cool fully. If I don’t add cornstarch, I have to add a lot of butter for it to hold shape and not be liquid ish. I also noticed if I don’t add butter, my tarts don’t look as shiny after cooling as they do with it. The butter also makes the tarts super rich and decadent 🤤
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One of my favourites. Along with the lemon tarts for dessert? So good 😋
It 1000% satisfied my and my cousin’s savoury cravings 🙂
The recipe I used calls it Mongolian ground beef so that’s what I put in the title.
Recipe that I used: https://youtu.be/ImEDbyWuswU?si=qHBdJiJJibnLBsL6
I excluded the rice vinegar and wine. Instead of corn syrup, I just used more sugar. Had only regular soy sauce, so used that.
Bell peppers and onions (cut large like in stir-fries) are some of my favourite addition to this recipe. I cook them with the garlic, chillies, and white part of the green onion until I see some browning or even charring on the some of the onions and peppers. The onions add so much to this dish, 10/10 recommend!
The last picture is from another time I made this dish. I forgot to take a picture in the pot right after cooking this time 😓
The lemon tart recipe:
(inspired by lemon curd recipes on YouTube that I adjusted according to my tastes)
• 5 egg yolks + 2 whole eggs
• 100 – 120 ml lemon juice
• Some lemon zest (avoid the white parts)
•160 – 170 g sugar
• 15g of cornstarch
• 70 – 80g cold butter
I mix all the ingredients together and whisk well before putting it on medium heat. Once on the stove, I keep whisking until I can feel it starting to thicken. Once it’s been cooking for some time l add some cornstarch, after which it starts to thicken pretty rapidly. When it’s thickened up (not liquid anymore, more gloopy), I take it off the stove and cool it a bit. I add the butter and let it cool fully. If I don’t add cornstarch, I have to add a lot of butter for it to hold shape and not be liquid ish. I also noticed if I don’t add butter, my tarts don’t look as shiny after cooling as they do with it. The butter also makes the tarts super rich and decadent 🤤