Mongolian Beef

Mongolian Beef Ingredients:
Serves 2 to 4

1 lb. Beef chuck
2 Tbs. Shaoxing wine (Chinese cooking wine)
1 egg
1/4 cup Corn starch
1 tsp. Baking soda
1/8 tsp. Black pepper

1/4 cup Soy sauce
1/4 cup Cold water
1/4 cup Sugar

8 Cloves garlic
2 Bundles of green onion
Frying oil (approximately 2 cups) Canola, peanut, vegetable oils are recommended
2 Tbs. Cooking oil, Canola, peanut, vegetable oils are recommended
Toasted sesame seeds to taste

Mojo – Garlic Sauce

In this video you will learn to make Mojo. This particular recipe is a traditional Cuban Mojo recipe that can be used with meats, plantains, root vegetables and many Latin dishes. I’m sure you will love it!

1/4 cup Extra Virgin Olive Oil
3 tsp. crushed Garlic
1/4 cup Lime Juice
1/4 cup Orange Juice
Salt and Pepper to taste
1/4 tsp. Ground Cumin
1/8 tsp. Red Pepper Flakes (optional)

Heat oil in a saucepan over medium heat. Stir in crushed garlic and cook until toasted and fragrant (about 30 seconds). Add in Lime and Orange juice, cumin, salt, pepper and red pepper flakes. Bring to a boil-then check seasoning-re-season if necessary. Cook for 3 more minutes. After 3 minutes remove from flame and cover for 15 minutes. Remove cover after 15 minutes and place mojo into a glass (non-reactive) bowl. Let mojo sit from 4-6 hours before serving. You can store mojo in fridge for up to 5 days. ENJOY!!!!