03/21/2024
Does anyone else do this??
I was making a quick Mongolian beef recipe for lunch today and instead of draining the pan after browning the beef, I used it to sear my veggies and then the rice. Most recipes call for adding olive oil (which I personally never do just because I don’t like the taste of it) and recently I’ve been in too much of a hurry to drain the pan and put in canola oil. But let me tell you, the flavor on the veggies was GAME CHANGING. This was out of a 1/4 blood wagyu so we had a little different/more fat to work with than traditional angus but I was personally blown away.
This life changing experience has me thinking of doing a little ground beef special so I can get some feedback from you guys to see what you think. Send me a message if you’re interested!