Mongolian Beef

"This is the version I served in the restaurant and that I've been teaching for 25 years."
 
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Ready In:
25mins
Ingredients:
19
Serves:
2
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ingredients

  • 12 lb flank steak, slice thinly against the grain,slices should be about 1 1/2 inch long
  • Marinade

  • 1 egg, lightly beaten
  • 1 teaspoon cornstarch
  • 14 teaspoon salt (optional)
  • 1 pinch white pepper
  • 1 teaspoon vegetable oil
  • Seasonings

  • 1 tablespoon minced scallion
  • 1 -2 teaspoon minced garlic
  • 1 teaspoon minced fresh ginger
  • Vegetables

  • 8 scallions, cut in 2 inch pieces
  • 12 cup sliced bamboo shoot (*sliced carrot or celery can be substituted)
  • Sauce

  • 2 tablespoons dark soy sauce
  • 1 tablespoon hoisin sauce
  • 3 tablespoons chicken stock or 3 tablespoons water
  • 3 tablespoons dry sherry
  • Other Ingredients

  • a little cornstarch, mixed with a little water
  • 4 tablespoons vegetable oil (apx)
  • 3 -5 drops sesame oil
  • Chinese chili sauce or cayenne (if you like it spicy) (optional)
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directions

  • Marinade 20- 30 minutes.
  • Use highest heat for all steps.
  • Heat a wok to the smoking point.
  • Pour in the oil.
  • When very hot stir fry the beef until just cooked.
  • Remove to drain off oil.
  • Clean the wok if necessary.
  • Reheat with a little more oil.
  • Stir fry the seasoning ingredients for a few seconds until you get a strong aroma.
  • Stir in the vegetables; keep stirring until heated through, about two minutes.
  • Pour in the sauce and stir until it starts to bubble.
  • Return the meat and stir to blend well.
  • Thicken a little with the cornstarch mixture.
  • Stir in a few drops of sesame oil.
  • Serve at once.

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Reviews

  1. This was delicious. I ended up marinating for maybe 2 hours and the beef was so tender. The sauce was perfect! Can't wait to make this again. Thanks!
     
  2. We truly enjoyed this recipe. I do agree that it looks more complicated than it really is. The sauce and the seasoning should definitely be prepped ahead of time. I followed this as written, but I omitted the bamboo shoots and instead I served it with sauteed broccoli and brown rice. I was hoping to get that thick, dark Mongolian sauce that I have had at PFChangs, but it came out a little runny. I believe that is because I did not drain the meat entirely. I was able to thicken it up with some cornstarch at the end, but I will definitely drain th meat better next time. I am so glad to have found this recipe on here. I have always wanted to make it! Thanks :)
     
  3. Used venison instead of beef. Awesome recipe. I added cashews in with the vegetables. I've eaten this at restaurants, but I think this was better. I also added curry, and crushed mustard. I'm always looking for good recipes for venison, and this one was one of the best.
     
  4. We've never eaten anything mongolian before, so we dont know if this tastes anything like it is supposed to, but we thought it was really good! There werent any strong flavors, everything was very subtle, but for some reason we just ate and ate and ate all of it! There has ALWAYS been enough left over for my bf's lunch the next day but not this time! Served with white rice. =)
     
  5. Only 4 stars because I tend to be stingy. This was a very respectable recipe that I will use to build upon. I served it over rice with an abundance of tsien tsien peppers crushed into the mix at the last minute or two. (There's no accounting for taste, is there? We like it hot around here.) Improvements? For me? Forget the bamboo shoots, use a whole sliced up onion instead. Other improvements probably are not improvements.
     
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Tweaks

  1. Used venison instead of beef. Awesome recipe. I added cashews in with the vegetables. I've eaten this at restaurants, but I think this was better. I also added curry, and crushed mustard. I'm always looking for good recipes for venison, and this one was one of the best.
     

RECIPE SUBMITTED BY

Retired, former teacher of Chinese cooking, caterer of Chinese banquets and restaurateur.
 
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