Mongolian beef is a dish served in Chinese-American restaurants, nothing to do with Mongolian but absolutely delicious. Typically made with flank steak stir-fried with vegetables in a savory brown sauce. There are many varieties on the Internet and I bet there are just as many varieties served across restaurant in US. However, I find below the works best for me & my husband's palette and I've been cooking this over and over again for dinner with steamed white rice, never fails to impress.
This is a really easy recipe that can REALLY be made in under 30 minutes from preparation to complete dish. Soy sauce will make the beef tough, so it's important not to marinate beef with soy sauce or to add the beef into the sauce raw. The sauce is packed with flavour, so there is no need to marinate the beef with any additional seasoning.
Serves 2
250 - 300g beef (flank preferably), thinly sliced
1 tbsp cornstarch
2 bunch green onions, cut into 2" length
1 tbsp cooking oil
Sauce:-
1 tsp minced ginger
½ tbsp minced garlic
½ tbsp hoisin sauce
½ tsp sesame oil
1 tsp Chinese rice wine / sherry
freshly grind black pepper to taste
4 tbsp (1/4 cup) soy sauce
4 tbsp (1/4 cup) water
4 tbsp (1/4 cup) sugar (brown sugar preferably)
Chili pepper flakes (to taste)
Methods:-
1. Coat the beef with cornstarch and set aside.
2. Mix all the sauce ingredients together and set aside.
3. Heat up a frying pan / wok with 1tbsp of cooking oil and stir fried the beef until 70% cooked. Dish out and set aside.
4. Pour the sauce ingredient in pan/wok, bring to a boil and add in the beef.
5. Stir well to coat, the sauce would thicken and reduce. Turn the heat off when the beef is cooked. If the sauce is too runny for your liking, then add in some cornstarch water mixture.
Dish out and serve with hot steamed rice or noodle.
This is a really easy recipe that can REALLY be made in under 30 minutes from preparation to complete dish. Soy sauce will make the beef tough, so it's important not to marinate beef with soy sauce or to add the beef into the sauce raw. The sauce is packed with flavour, so there is no need to marinate the beef with any additional seasoning.
250 - 300g beef (flank preferably), thinly sliced
1 tbsp cornstarch
2 bunch green onions, cut into 2" length
1 tbsp cooking oil
Sauce:-
1 tsp minced ginger
½ tbsp minced garlic
½ tbsp hoisin sauce
½ tsp sesame oil
1 tsp Chinese rice wine / sherry
freshly grind black pepper to taste
4 tbsp (1/4 cup) soy sauce
4 tbsp (1/4 cup) water
4 tbsp (1/4 cup) sugar (brown sugar preferably)
Chili pepper flakes (to taste)
Methods:-
1. Coat the beef with cornstarch and set aside.
2. Mix all the sauce ingredients together and set aside.
3. Heat up a frying pan / wok with 1tbsp of cooking oil and stir fried the beef until 70% cooked. Dish out and set aside.
4. Pour the sauce ingredient in pan/wok, bring to a boil and add in the beef.
5. Stir well to coat, the sauce would thicken and reduce. Turn the heat off when the beef is cooked. If the sauce is too runny for your liking, then add in some cornstarch water mixture.
Dish out and serve with hot steamed rice or noodle.
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