Mongolian Beef – Chinese Restaurant Cooking Secrets – PoorMansGourmet



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27 thoughts on “Mongolian Beef – Chinese Restaurant Cooking Secrets – PoorMansGourmet”

  1. thanks i did this and the first time it wasn't crunchy enough i think because i did all the meat at once and i don't have a fryer, it was also too sweet for me. so i did it again today and i did an egg and corn starch batter and i put a little less sugar and it was perfect. really easy to make

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