Mongolian Beef

Submitted by Panyang

"This is one of my boyfriend's favorite dishes. I got the recipe from his mom and really like it because it's so easy to make. I try not to make it too often though because it's not exactly a healthy dish. The prep time includes 20 minutes for marinating the meat."

 

• Ready In: 35mins
• Ingredients: 17
• Serves: 4

ingredients

• 1 lb beef, thinly sliced
• 8 scallions, split down the middle and cut into 2 ",pieces
• 1 teaspoon sesame oil
• 6 tablespoons peanut oil

• Marinade

• 1 egg
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 1 teaspoon sugar
• 2 tablespoons cornstarch
• 1 tablespoon peanut oil

• Seasonings

• 1 scallion, minced
• 1 teaspoon crushed ginger
• 1 teaspoon minced garlic

• Sauce

• 2 tablespoons soy sauce
• 3 tablespoons dry sherry
• 1 tablespoon hoisin sauce
• 3 tablespoons water

directions

1. Set aside the meat (in the marinade) for 20 minutes.
2. Heat 4 tbsp peanut oil on high.
3. When hot, add meat.
4. Stir fry until meat is no longer pink.
5. Set aside in bowl.
6. Add 2 tbsp peanut oil to wok.
7. Add seasoning, stir a few times.
8. Add sauce and stir.
9. Add scallion pieces.
10. Stir for 30 seconds.
11. Add beef and stir until heated.
12. Turn off heat.
13. Add 1 teaspoon of sesame oil.

Reviews

[Misspudding]

There were a couple of things that were wrong with the finished recipe: 1) It seemed too salty. Perhaps the addition of the salt and the amount of soy sauce should be reconsidered. Maybe half or one quarter the amount of salt added. 2) Not enough kick. Did you mean red (cayenne) pepper instead of regular (black) pepper? I added both (about 1/8-1/4 tsp of cayenne) and it worked out fine. 3) Too much oil, if you're using a non-stick skillet, like I was. I figured it would be too much, so cut most of it out during the frying of the beef, and used about half of the amount for the second part. 4) The heat needs to be turned down after you've sauteed the beef. I realized this a little too late and burned the oil. I poured that oil out and added new oil but it was still too hot, even after turning it down, and really messed up the garlic. I would say turn down to a medium heat after you've browned the beef. If I had done all of those changes, I'm sure the recipe would have been fantastic! :)

 

[Joseph Brown]

My wife and I did not like this at all, Sorry.

 

[HeatherFeather]

Fast, easy, and delicious. I used far less oil and it still turned out great. I have always enjoyd Mongolian Beef dishes at Asian restaurants and this was much better than take out. Thanks for sharing!