Mongolian Beef Recipe
Though it's called Mongolian beef, this dish is probably one of the most well known and popular Chinese-American dishes; I’ve eaten it many times at Chinese restaurants, so I tried to cook it for myself for the first time, and it wasn’t that difficult to do. I have a Chinese restaurant that I go to sometimes and they have very good Mongolian beef and I tried to recreated it on my own recipe from it. They always serve it with fried rice sticks and thinly sliced cabbages which I like.
- handful dried rice sticks (get it from Asian stores)
- ¼ piece small cabbage
- 1/3 cup water
- 1/3 cup soy sauce
- 1/2 cup brown sugar
- 3 tbsp rice wine
- 2-3 tsp olive oil
- 1 tsp minced ginger
- 1 tbsp minced garlic
- 1 tsp red pepper flakes with seeds
- 1 lb beef flank steak
- ¼ tsp salt
- ¼ - ½ cornstarch
- oil for frying
- 2-3 stalks green onions
- ½ med onion
- Cut the rice sticks into small, about 2” lengths; heat 2-3 tbsp vegetable oil, put small amount of cut rice sticks onto the surface, turn it around quickly and take it out as soon as all the sticks puff up. Set aside. Save the pan for frying the beef sticks.
- Slice cabbage into thin long pieces – set aside.
- Make the sauce. In a bowl add water, soy sauce, brown sugar and rice wine and mix well to dissolve the sugar.
- Heat a sauce pan with 2-3 tsp olive oil, add garlic and ginger, and stir fry for about 20 secs. Then pour the soy sauce mixture over the garlic and ginger, and also add the red pepper flakes. Bring it to a boil, lower the heat then let it simmer for about 5 min.
- Wash the flank steak and towel dry; slice it against the grain in thin strips about ¼" x 2". Sprinkle with 1 tbsp of rice wine and a dash salt; (1/4 tsp) mix it well and let it sit in the refrigerator for 10-15 minutes. Take it out and put it in a Ziploc bag with cornstarch in it – shake it well to coat the starch evenly. Let it sit for 10-15 min before frying – this makes the powder set in.
- Heat a deep frying pan with 4-5” deep vegetable oil; wait till it gets very hot and put in the meat pieces. Fry for about 2-3 min, take out and drain – put it on top of a paper towel.
- Slice the onion into thin long pieces, and also cut green onion into 1-2” lengthwise.
- Heat the frying pan with some oil, add onions, stir for a few seconds and put in the deep fried flank steak pieces. Add the sauce mixture, and cook, stirring until the half of the liquid disappears.
- Line a large plate with the rice sticks and onions on the bottom, then place the cooked beef on top. Serve hot!
Serving Size: 3-4
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Preparation Time: 30 minutes