Mongolian Beef

Mongolian Beef

Mongolian Beef Ingredients:

1 lbs Beef Chuck or Beef Flank Thinly Sliced
1/4 cup Corn Starch
vegetable oil, for frying (about 1 cup)

SAUCE
2 teaspoons vegetable oil
1/2 teaspoon Ginger, minced
1 tablespoon Garlic, chopped
1 tsp Hoisin Sauce (optional)
1/4 cup Soy Sauce
1/4 cup Water
1/4 cup Rice Wine Vinegar
1/4 cup Brown Sugar
1 tbsp Corn Starch deluded in 2 tbsp of Water
1/2 tsp Chili Flakes (optional)
2 large Green Onions, sliced on the diagonal into one-inch lengths

Cut your Beef into 1/8 X 1 X 2 inch pieces(thin & rectangular).  Coat and powder the beef with 1/4 cup Cornstarch and let it sit for 5 minutes.  In the meantime, prepare and cut all other ingredients for the sauce.  Fry the beef in Oil at 350 degrees for approximately 2 minutes, or until the edges of each piece start to darken.  Then drain the oil and let it rest while preparing the sauce.  In a hot pan on High heat, add 2 tbsp cooking oil, immediately followed by the garlic, ginger, and all the liquids.  Bring it to a boil and add the brown sugar and stir until dissolved.  Then added the Water deluded Corn Starch and Fried Beef.  If you want to kick up the heat, add Chili Flakes.  Add the Green Onions last, then serve with Rice.

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Poor Man's Gourmet Kitchen

I'm just a regular guy in search of his bliss and I find that bliss in food and all of its many cultural differences. A very seasoned and experience chef taught me how to use my pallet to best serve and prepare a dish with all of its natural flavors from other foods before ever introducing “forced flavoring”, such as salt. My goal isn’t just to teach how to incorporate these products into simple gourmet dishes but to show, how easy, it can be done from anyone's Kitchen with cheaper, convenient substitutions that will not only blow your mind, but insure that most no one will be able to ever tell the difference! Welcome to The Poor Man’s Gourmet Kitchen!

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