Mongolian beef recipes
About Mongolian Beef...
Mongolian beef is easy to make and very tasty, a favorite around the world. This delicious dish originates from northern China and promotes health and wellness. Savory strips of sirloin roast are soaked in a spicy marinade and sauteed with green onions. Serve over steamed rice or fried rice noodles. Steamed vegetables on the side round out a delicious Mongolian meal.
My favorite restaurants serving delicious Mongolian beef are HuHot Mongolian Grill and BD's Mongolian Barbecue.
Mongolian beef is delicious and many people are discovering the exquisite flavor of northern China's cuisine.
Mongolian Beef Recipes
Mongolian Beef and Rice
1 pound flank steak, cut into thin strips
1/4 cup soy sauce
1/4 cup cilantro, chopped
2 cloves garlic, minced
1 tablespoon hoisin sauce
1 tablespoon sesame oil
2 teaspoons sugar
2 teaspoons peanut oil for stir frying
4 cups of cooked white rice
Combine soy sauce, cilantro, garlic, hoisin sauce, sesame oil, and sugar. Whisk until well blended. Pour marinade over beef, cover and chill for one hour, or overnight. Heat peanut oil in wok until hot. Stir fry beef strips for five minutes or until done. Serve beef with hot, cooked rice. Tip: Place the steak in freezer for 20 minutes and it will be much easier to slice.
P. F. Chang's China Bistro Mongolian Beef
2 teaspoons vegetable oil
1/2 teaspoon ginger, minced
1 tablespoon garlic, chopped
1/2 cup soy sauce
1/2 cup water
3/4 cup dark brown sugar
1 cup vegetable oil
1 lb flank steak
1/4 cup cornstarch
2 large green onions
Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over med/low heat. Don't get the oil too hot. Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches. Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens. Remove it from the heat.
Slice the flank steak against the grain into 1/4" thick bite-size slices. Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts. Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef. Let the beef sit for about 10 minutes so that the cornstarch sticks.
As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil). Heat the oil over medium heat until it's nice and hot, but not smoking. Add the beef to the oil and sauté for just two minutes, or until the beef just begins to darken on the edges. You don't need a thorough cooking here since the beef is going to go back on the heat later. Stir the meat around a little so that it cooks evenly.
After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil out of the wok or skillet. Put the pan back over the heat, dump the meat back into it and simmer for one minute. Add the sauce, cook for one minute while stirring, then add all the green onions. Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate.
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