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Fact: Mongolian Beef is not Chinese food.
Fact: Mongolian Beef is not Mongolian food.
Fact: Mongolian Beef is an American creation from the 40’s.
Fact: Mongolian Beef can be pretty awful.
Fact: Mongolian Beef can be pretty good.
Fact: Mongolian Beef has a million and one recipes – different beef cuts, different vegetables, different sauce, etc.
Fact: Mongolian Beef should contain beef strips and scallions stir fried in peanut oil and finished in a savory, spicy brown sauce.
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Fact: THIS Mongolian Beef recipe is super delicious 🙂
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Bon Appétit ! Life is Good !
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Click here for Chinese Steamed Rice ( 飯 Fan) on ChefsOpinion
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Mongolian Beef
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Mongolian Beef
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Mongolian Beef
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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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- make a sauce by mixing 1/3 cup soy sauce, 1/3 cup oyster sauce, 1/3 cup hoi sin sauce, 1 tsp garlic paste, grated ginger and chili flakes to taste
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- slice 5 stalks of scallions on the bias
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- cut 16 oz flank steak into 1/4 inch thick slices
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- season beef with 2 tblsp cornstarch, 2 tblsp soy sauce, white pepper to taste
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- mix well and let rest for at least 30 minutes (this cooking method is called velveting)
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- add garlic oil to a very hot pan or wok
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- stirfry the beef until well browned but still rare
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- add scallions
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- add the sauce
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- bring to a simmer once, remove from heat, check/adjust seasoning, serve with rice or noodles; serves 2
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- Mongolian Beef
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- Mongolian Beef
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- Mongolian Beef
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- Mongolian Beef
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- Mongolian Beef
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- Mongolian Beef
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- 飯 – Fan (Chinese Steamed Rice)
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- garlic confit for garlic confit paste in progress……unrelated to the mongolian beef, except that I used some of the oil for stirfrying…..
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