Mongolian Beef Recipe
Very easy to produce and delicious.
2 lbs beef tenderloin, sliced thinly
4 stalks leek, sliced thinly
2 stalks spring onio, sliced thinly for garnishing
1 tsp chopped ginger
2 tsp chopped garlic
4 tbsp vegetable oil
2 onions, sliced thinly
1/2 tbsp vegetable oil
1 tbsp cornstarch
1 tbsp sugar
1 tsp salt
1 tsp ground white pepper
1 tbsp Chinese cooking wine or dry sherry
2 tbsp hoisin sauce
2 tbsp oyster sauce
1 tbsp dark soy sauce
2 tbsp kecap manis (sweet soy sauce)
1 tbsp sambal oelek (chili paste)
1 tsp sesame oil
salt and sugar to taste (if needed)
In a mixing bowl, place beef, cornstarch, 1 tbsp vegetable oil, salt, sugar and white pepper. Mix well, cover and refrigerate at least 30 minutes. Overnight is way better.
In a hot wok, add 2 tbsp vegetable oil and stir fry beef until it is changing color or half done. Remove from the heat and set aside.
Heat 2 tbps vegetable oil up in a wok, add ginger, garlic, onions and saute until it’s fragrant and brown. Then add the sauce ingredients and beef. Keep stir frying until beef is performed and coated by sauce. Add leek slices, and stir fry approximately 30 seconds. Add salt or sugar whether its needed. Remove from your heat. Garnish with spring onions. Serve with warm white rice. Bon appetit.
Instant Sauces/Mix and Other Ingredients
If you’ve limited time to arrange Mongolian beef, instant sauce is great alternative.
Add Worcestershire sauce to your marinate sauce to tenderize your beef slices.
Another method is add 1 tsp baking soda to 1 lbs beef slices and marinate it about 15 minutes. Wash and rinse throughly your beef slices from baking soda. Then add marinade sauce to develop deep flavor of beef.