Mongolian Beef

Here’s a favorite Chinese restaurant dish that can be either fabulous or frightful. I researched numerous recipes and crafted this one from many recipes. When I think of Mongolian Beef, I think of balanced flavors of sweet, salty, and spicy complimented by tender beef with crispy edges in the previously described sauce. I think this recipe succeeds for the most part since cutting down a recipe like this one has definite challenges. The biggest challenge I encountered is in creating the sauce. Typically, small amounts of sauce are difficult and small amounts of a light glaze are even more difficult. This recipe produces a bit more sauce than I prefer, but it is comparable to the style and amount of sauce you find on this dish at popular restaurants. Another challenge is using the correct ingredients. Low sodium soy sauce is a must, unless you like a very salty dish. Good lean beef cut thinly diagonally across the grain is another must in my book. So if you are up for a bit of achallenge, jump into this recipe.

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Mongolian Beef

Prep time: 15 mins

Cook time: 15 mins

Total time: 30 mins

Serves: 1

Ingredients

6 oz top round beef
¼ cup cornstarch
⅓ cup peanut oil

Marinade

1 tbsp cornstarch
½ tsp low sodium soy sauce
½ tsp seasoning sauce
1 tsp peanut oil

Sauce

2 tsp ginger, minced
2 tsp garlic, minced
3 red chilis (optional)
2 tbsp low sodium soy sauce
2 tbsp seasoning sauce
¼ cup low sodium chicken broth or water
1 tbsp hoisin sauce
1½ tsp sambal (optional)
1 tbsp cornstarch mixed with 1 tbsp water

Garnish

2 scallions, cut diagonally into 1 inch slices
sesame seeds
sesame oil

Instructions

Cut the beef thinly on the diagonal across the grain into thin strips.
Mix the marinade ingredients together into a small bowl.
Add the beef and stir to coat, cover and refrigerate for a minimum of 30 minutes.
After the meat has rested, dredge in the cornstarch and shake off the excess.
In a large wok or skillet, heat the peanut oil over Medium-High heat.
Cook the beef in small batches until the edges are crispy and remove to a wire rack to drain.
Once the beef is cooked, remove all oil except 1 tablespoon and reduce the heat to Medium-High/Medium.
Add the ginger and red chilis (if using), frying for 20 - 30 seconds until fragrant.
Add the garlic and fry until fragrant, 15 - 20 seconds.
Add the soy sauce, seasoning sauce, hoisin sauce, and chicken broth (or water), simmering for 2 minutes to meld the flavors.
Reduce the heat to Medium and slowly add the the cornstarch and water mixture.
Stir and cook until thickened enough to coat the back of a spoon.
If too thick, add a little water.
If too thin, simmer longer to reduce.
Add the beef and toss to heat, approximately 30 seconds.
Add the scallions and toss to combine.
Garnish with sesame seeds and/or sesame oil (if desired) and serve with rice or noodles.

Nutrition Information

Serving size: 1 Calories: 1514 Fat: 108g Saturated fat: 20g Unsaturated fat: 14g Trans fat: 0g Carbohydrates: 78g Sugar: 20g Sodium: 3272mg Fiber: 4g Protein: 123g Cholesterol: 0mg

Cut the beef thinly on the diagonal across the grain into thin strips. Mix the marinade ingredients together into a small bowl. Add the beef and stir to coat, cover and refrigerate for a minimum of 30 minutes. After the meat has rested, dredge in the cornstarch and shake off the excess. In a large wok or skillet, heat the peanut oil over Medium-High heat. Cook the beef in small batches until the edges are crispy and remove to a wire rack to drain.

Once the beef is cooked, remove all oil except 1 tablespoon and reduce the heat to Medium-High/Medium. Add the ginger and red chilis (if using), frying for 20 – 30 seconds until fragrant. Add the garlic and fry until fragrant, 15 – 20 seconds. Add the soy sauce, seasoning sauce, hoisin sauce, and chicken broth (or water), simmering for 2 minutes to meld the flavors. Reduce the heat to Medium and slowly add the the cornstarch and water mixture. Stir and cook until thickened enough to coat the back of a spoon.[br]If too thick, add a little water. [br]If too thin, simmer longer to reduce. Add the beef and toss to heat, approximately 30 seconds. Add the scallions and toss to combine.