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Old 01-24-2011, 07:46 AM   #1
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Mongolian Beef

Ingredients:

Beef Marinade:
8oz Beef sliced across the grain
1 Tablespoons cooking wine (I used soju)
1 teaspoon dark soy sauce
1/2 Tablespoon corn starch

Veggies
Sliced onion
Green onion cut into pieces 3/4 to 1 inch in length
Chili peppers cut into slices
1/ 4 teaspoon chopped garlic
1/4 teaspoon grated ginger

Thickening Slurry
1/2 Tablespoons corn starch
1 Tablespoon Water

For Sauce:
1/4 cup chicken stock
1/2 teaspoon sesame oil
1 teaspoon dark soy sauce
1 Tablespoon oyster sauce
1 teaspoon raw sugar

First marinade beef with cooking wine, dark soy sauce and corn starch. Let marinade for 15 to 30 minutes.

Make slurry 1 Tablespoon water and 1/2 Tablespoon corn starch.

Make sauce, add all sauce ingredients, mix and sit aside.

When the pan is hot add oil then beef. Cook until meat is 75 to 80% done, remove from pan.

Cook onion, green onion and chili. When they are almost dome add sauce. When sauce starts to boil return the beef to pan. Add slurry and mix until sauce is thick. Turn off heat and remove from pan.

Serve with rice or noodles.




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Old 01-24-2011, 04:20 PM   #2
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This looks so good!

Barbara
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Old 01-24-2011, 04:31 PM   #3
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This looks so good!

Barbara
Thank you! I worked on this one quite a bit. But I don't think I will cook it again for awhile.
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Old 01-24-2011, 04:42 PM   #4
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Boy, doesn't it (look good)?
I've got half a flank steak left. I could see me attempting this. It would be a great way to use it up.
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Old 01-24-2011, 05:03 PM   #5
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Boy, doesn't it (look good)?
I've got half a flank steak left. I could see me attempting this. It would be a great way to use it up.
Thank you. Flank Steak would work really good in this recipe.
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Old 01-24-2011, 05:59 PM   #6
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Very nicely done video....congrats, it looks delectable.

I must admit that I wanted to hand you a good knife though.
I only kid the folks I like, by the way.
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Old 01-24-2011, 06:03 PM   #7
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I wonder how it would work without the oyster sauce (don't have any). I hate to buy it just for 1 tablespoon. Do you think it would make a big difference in flavor? I have never used oyster sauce but I do have some fish sauce in the house. Would that make a good sub?
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Old 01-24-2011, 06:34 PM   #8
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Good thing I had a drool rag handy. Nice picture, Power Plant Op!
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Old 01-24-2011, 07:32 PM   #9
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Very nicely done video....congrats, it looks delectable.

I must admit that I wanted to hand you a good knife though.
I only kid the folks I like, by the way.
Thank you! the knifes in this fully stocked apartment are crap! If I had know I was going to be here this long I would have bought a better knife.
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Old 01-24-2011, 07:33 PM   #10
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I wonder how it would work without the oyster sauce (don't have any). I hate to buy it just for 1 tablespoon. Do you think it would make a big difference in flavor? I have never used oyster sauce but I do have some fish sauce in the house. Would that make a good sub?
For that I would only put a bit or fish sauce and more soy.
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Old 01-24-2011, 07:34 PM   #11
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Good thing I had a drool rag handy. Nice picture, Power Plant Op!
Thank you!
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Old 01-25-2011, 08:24 AM   #12
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Beautiful!!
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Old 01-25-2011, 08:29 AM   #13
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Thank you!
Are you still in Santiago? How's your weather wherever you are?
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Old 01-25-2011, 08:56 AM   #14
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Beautiful!!
Thank you!
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Old 01-25-2011, 08:57 AM   #15
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Are you still in Santiago? How's your weather wherever you are?
I am quite a bit North of there. But I will be there Wed thru Fri this week. Which is good I need to hit an Asian market.

The weather is awsome. The beach is full everyday.
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Old 01-29-2011, 10:18 AM   #16
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This dish looks so yummy : ) What is the best cut of beef to use for this? I have tried to make Asian dishes with beef and I can never quite get the tenderness of the meat like they do in the restaurants. Any suggestions? Thanks : )
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Old 01-29-2011, 05:52 PM   #17
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That looks really good, PPTop! What kind of chili pepper do you use? recommend?

Welcome to DC, yogababe. Try our site's search function, within a discussion thread, for the term "velveting" to get that soft chinese stir fry tenderness out of beef.
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Old 01-30-2011, 09:51 AM   #18
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Now that is a magnificent looking dish!!! I am so going to make this...
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Old 01-30-2011, 04:41 PM   #19
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This dish looks so yummy : ) What is the best cut of beef to use for this? I have tried to make Asian dishes with beef and I can never quite get the tenderness of the meat like they do in the restaurants. Any suggestions? Thanks : )
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Old 01-31-2011, 09:44 PM   #20
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Mongolian Beef is mine all time favorite. It looks awesome.
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beef, beef stir-fry, green onion, recipe

Mongolian Beef [FONT=Calibri][SIZE=3]Ingredients:[/SIZE][/FONT] [FONT=Calibri][SIZE=3]Beef Marinade:[/SIZE][/FONT] [FONT=Calibri][SIZE=3]8oz Beef sliced across the grain [/SIZE][/FONT] [FONT=Calibri][SIZE=3]1 Tablespoons cooking wine (I used soju)[/SIZE][/FONT] [FONT=Calibri][SIZE=3]1 teaspoon dark soy sauce [/SIZE][/FONT] [FONT=Calibri][SIZE=3]1/2 Tablespoon corn starch[/SIZE][/FONT] [FONT=Calibri][SIZE=3]Veggies[/SIZE][/FONT] [FONT=Calibri][SIZE=3]Sliced onion[/SIZE][/FONT] [FONT=Calibri][SIZE=3]Green onion cut into pieces 3/4 to 1 inch in length[/SIZE][/FONT] [FONT=Calibri][SIZE=3]Chili peppers cut into slices[/SIZE][/FONT] [FONT=Calibri][SIZE=3]1/ 4 teaspoon chopped garlic [/SIZE][/FONT] [FONT=Calibri][SIZE=3]1/4 teaspoon grated ginger[/SIZE][/FONT] [FONT=Calibri][SIZE=3]Thickening Slurry[/SIZE][/FONT] [FONT=Calibri][SIZE=3]1/2 Tablespoons corn starch [/SIZE][/FONT] [FONT=Calibri][SIZE=3]1 Tablespoon Water[/SIZE][/FONT] [FONT=Calibri][SIZE=3]For Sauce:[/SIZE][/FONT] [FONT=Calibri][SIZE=3]1/4 cup chicken stock[/SIZE][/FONT] [FONT=Calibri][SIZE=3]1/2 teaspoon sesame oil[/SIZE][/FONT] [FONT=Calibri][SIZE=3]1 teaspoon dark soy sauce[/SIZE][/FONT] [FONT=Calibri][SIZE=3]1 Tablespoon oyster sauce[/SIZE][/FONT] [FONT=Calibri][SIZE=3]1 teaspoon raw sugar[/SIZE][/FONT] [FONT=Calibri][SIZE=3]First marinade beef with cooking wine, dark soy sauce and corn starch. Let marinade for 15 to 30 minutes. [/SIZE][/FONT] [FONT=Calibri][SIZE=3]Make slurry 1 Tablespoon water and 1/2 Tablespoon corn starch.[/SIZE][/FONT] [FONT=Calibri][SIZE=3]Make sauce, add all sauce ingredients, mix and sit aside. [/SIZE][/FONT] [FONT=Calibri][SIZE=3]When the pan is hot add oil then beef. Cook until meat is 75 to 80% done, remove from pan.[/SIZE][/FONT] [FONT=Calibri][SIZE=3]Cook onion, green onion and chili. When they are almost dome add sauce. When sauce starts to boil return the beef to pan. Add slurry and mix until sauce is thick. Turn off heat and remove from pan. [/SIZE][/FONT] [FONT=Calibri][SIZE=3]Serve with rice or noodles.[/SIZE][/FONT] [IMG]https://www.discusscooking.com/attachments/photobucket/img_962819_0_abd4bde73d0a6c7dfc16bae7086eb1ac.jpg[/IMG] [URL]https://www.youtube.com/watch?v=Ohpw2e5_4jA[/URL] 3 stars 1 reviews
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