Mongolian Beef Recipes

This is another Chinese American classic dish here in United State. I am not sure how the name of this dish come about as neither the ingredients nor preparation methods applied have anything in common with traditional Mongolian Cuisine. Mongolian beef consists of sliced beef coated with dark sweet sauce. The best part of this dish is you can tailor it to to suit your taste and you can even add some vegetables to it. I cut back on the sugar as I always find the one serve at the restaurant too sweet for my liking.

Ingredients:

½ pound of beef tenderloin or flank steak
1 medium size onions - quartered
2 stalk of green onions – cut into 1” length
1 small carrot – peels and thinly sliced
2 cloves of garlic - chopped
1 tsp of chopped ginger
2 tbsp of soy sauce
Dash of pepper
Some cornstarch – for coating

Sauce:

1 tbsp of oyster sauce
1 tbsp of sweet dark soy sauce (kicap manis)
2 tbsp of soy sauce
1 tsp of brown sugar (more if you like it sweeter)
½ tsp pepper
¼ tsp sesame oil
½ cup water

1. Sliced beef across the grain into thin strips. Marinate it with 2 tbsp of soy sauce and dash of pepper for 30 minutes. Mix the sauce ingredients together and set it aside.
2. Heat up wok or non-stick pan add in about ½ cup of oil. Coat the beef with some cornstarch. When the oil is hot and ready add in the beef and fry until it changes color. This will take about 1-2 minutes. Remove the beef and drain on paper towel.
3. Remove the oil and leave about 2 tbsp of oil in the same wok for stir-frying. Add in the garlic and ginger. Stir-fry until fragrant and add in the onion and carrot. Stir-fry for a minute.
4. Add in the sauce and bring it up to a boil. Add in the beef and continue to stir until sauce reduce and thickens. Check seasonings and add in the spring onions.
5. Dish out and serve with warm rice.