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01-24-2011, 07:46 AM
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#1
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Head Chef
Join Date: Feb 2009
Location: Louisiana
Posts: 2,499
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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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01-24-2011, 04:20 PM
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#2
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Traveling Welcome Wagon
Join Date: Apr 2004
Location: Somewhere, US
Posts: 15,716
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This looks so good!
 Barbara
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01-24-2011, 04:31 PM
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#3
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Head Chef
Join Date: Feb 2009
Location: Louisiana
Posts: 2,499
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Quote:
Originally Posted by Barbara L
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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01-24-2011, 04:42 PM
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#4
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Chef Extraordinaire
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
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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.
__________________
Give us this day our daily bacon.
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01-24-2011, 05:03 PM
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#5
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Head Chef
Join Date: Feb 2009
Location: Louisiana
Posts: 2,499
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Quote:
Originally Posted by pacanis
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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Thank you. Flank Steak would work really good in this recipe.
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01-24-2011, 05:59 PM
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#6
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Chef Extraordinaire
Join Date: Mar 2010
Location: south central coast/California
Posts: 14,766
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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.
__________________
Life  is not measured by the number of breaths we take, but rather by the moments that take our breath away.
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01-24-2011, 06:03 PM
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#7
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Head Chef
Join Date: Aug 2010
Posts: 1,737
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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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01-24-2011, 06:34 PM
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#8
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Chef Extraordinaire
Join Date: Sep 2008
Location: New Orleans, LA
Posts: 12,456
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Good thing I had a drool rag handy. Nice picture, Power Plant Op!
__________________
If you can't see the bright side of life, polish the dull side.
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01-24-2011, 07:32 PM
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#9
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Head Chef
Join Date: Feb 2009
Location: Louisiana
Posts: 2,499
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Quote:
Originally Posted by Kayelle
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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01-24-2011, 07:33 PM
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#10
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Head Chef
Join Date: Feb 2009
Location: Louisiana
Posts: 2,499
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Quote:
Originally Posted by joesfolk
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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For that I would only put a bit or fish sauce and more soy.
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01-24-2011, 07:34 PM
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#11
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Head Chef
Join Date: Feb 2009
Location: Louisiana
Posts: 2,499
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Quote:
Originally Posted by Zhizara
Good thing I had a drool rag handy. Nice picture, Power Plant Op!
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Thank you!
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01-25-2011, 08:24 AM
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#12
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Chef Extraordinaire
Join Date: Apr 2009
Posts: 12,168
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Beautiful!!
__________________
There is freedom within, there is freedom without Try to catch the deluge in a paper cup There's a battle ahead, many battles are lost
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01-25-2011, 08:29 AM
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#13
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Chef Extraordinaire
Join Date: Sep 2008
Location: New Orleans, LA
Posts: 12,456
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Quote:
Originally Posted by powerplantop
Thank you!
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Are you still in Santiago? How's your weather wherever you are?
__________________
If you can't see the bright side of life, polish the dull side.
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01-25-2011, 08:56 AM
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#14
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Head Chef
Join Date: Feb 2009
Location: Louisiana
Posts: 2,499
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Quote:
Originally Posted by msmofet
Beautiful!!
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Thank you!
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01-25-2011, 08:57 AM
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#15
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Head Chef
Join Date: Feb 2009
Location: Louisiana
Posts: 2,499
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Quote:
Originally Posted by Zhizara
Are you still in Santiago? How's your weather wherever you are?
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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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01-29-2011, 10:18 AM
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#16
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Assistant Cook
Join Date: Jan 2011
Location: Orlando, Fl
Posts: 1
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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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01-29-2011, 05:52 PM
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#17
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Head Chef
Join Date: May 2009
Location: Landlocked in Southwest U.S.
Posts: 1,131
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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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01-30-2011, 09:51 AM
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#18
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Head Chef
Join Date: Apr 2010
Location: Florida
Posts: 1,607
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Now that is a magnificent looking dish!!! I am so going to make this...
__________________
A woman is like a tea bag, you never no how strong she is until you put her in hot water...
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01-30-2011, 04:41 PM
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#19
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Head Chef
Join Date: Sep 2010
Location: Sunny Central Florida
Posts: 2,373
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Quote:
Originally Posted by Yogababe69
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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 Welcome to DC
Josie
__________________
Practice Random Acts of Kindness ( RAK ) Makes you feel great too
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01-31-2011, 09:44 PM
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#20
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Master Chef
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 9,666
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Mongolian Beef is mine all time favorite. It looks awesome.
__________________
You are what you eat.
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Mongolian Beef
powerplantop
[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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