Mongolian Beef

This looks like a lot of ingredients but it is quick to make.

It is not spicy so a good one for anyone who doesn’t like heat. You can add 1/4 tsp baking soda - not powder to your marinade if you want to tenderize the meat - I didn’t but its a great tip for tenderizing meat.

I have also made this with noodles instead of rice - I just poured boiling water on them then added them to the beef and sauce just before serving.

ingredients

  • 14 ounces of round roast cut into 5mm thick- (or any beef cut will work)

  • 2 tbsp of Chinese cooking wine - I use Sake because that is all I have but you can use a light beer or sherry

  • 1/3 tsp of salt

  • 1/2 tsp of black pepper

  • 1/4 cup of cornstarch (just enough to coat the beef)

  • egg white from 1.5 large egg

  • 1 tbsp of minced ginger

  • 1.5 tbsp of minced garlic

  • a bunch of spring onions - the white part for the stir fry - the green part for garnish

  • Enough oil to fry the beef

    sauce

  • 2 tsp of cornstarch

  • 1 tbsp of oyster sauce

  • 3 tbsp of soy sauce

  • 3 tbsp of brown sugar

  • 2/3 cup of water

  • 1 tsp of dark soy sauce or add extra soy sauce

    directions

  • Slice the beef into 5 mm thick and cover with Chinese cooking wine - or whatever you are using.

  • Add salt and black pepper and 1/4 tsp baking soda if using and leave to marinade for 30 mins.

  • Coat the beef with about 1/4 cup cornstarch. Give it a little mix to make sure the cornstarch is distributed so it won’t clump up later.

  • Add 1 and a half of egg white. Mix it with your hands and massage for 5 mins - this helps to tenderize the meat.

  • Heat up 2 cups of frying oil to 370 degrees Fahrenheit. The most important thing is to get the oil to a high temperature so the beef will have a nice outside layer. I use a large skillet for this then finish everything in my wok.

  • Add your beef piece by piece otherwise, they will clump up together. Fry in small batches because it overflows easily. - The oil is very hot so it will just take 1 or 2 minutes until the edges of the beef are a slightly golden colour.

  • Don’t fry it too long because you don’t want to overcook your beef. Remove from oil and put in a sieve to remove excess oil.

  • Make the sauce while your oil is heating- Mix together 2 tsp of cornstarch, 1 tbsp of oyster sauce, 3 tbsp of soy sauce, 3 tbsp of brown sugar, 2/3 cup of water, and 1 tsp of dark soy sauce.

  • Heat up a wok or large skillet. Add about 1.5 tbsp of cooking oil, 1 tbsp of minced ginger, 1.5 tbsp of minced garlic, and some white part of the spring onion. Pour in the sauce. Stir it until it thickens up.

  • Add the cooked beef to the wok or skillet. Mix everything together. Once you see the beef is coated with that shiny, thick, flavorful sauce, you can add some spring onion. Give it a final stir then take it out and serve it with white rice.