Mongolian Beef

Saturday, May 1, 2010

Ok, for my Sunday birthday dinner I decided that I wanted to stay home for Chinese food. And Mongolian beef was the second dish I came up with since I have bought some nice thick pieces of rib eyes. I was craving something spicy and sweet and this was the perfect dish with that combination. It is a very easy dish to make, but a little advance preparation required. Meaning you have to soak the beef in corn starch 10 minutes in advance. This is very important, because it makes the beef tender inside and crispy outside. Then come to think about it, you can do that while making the sjavascript:void(0)auce. Ok, so I lied. It doesn’t really required much preparation time, it you done it right. Regardless, the outcome is sooo good! So good that my nephew practically hogged the whole dish to himself!


1 Lb of beef sliced into strips
1 Medium onion cut into small strip
4 Scallion cut diagonally
1 Tbsp of garlic minced
2 Tbsp of vegetable
½ Cup of soy sauce (or to taste)
½ Tsp of dark soy sauce
¼ Cup of brown sugar (or to taste)
1 tsp of red pepper flake
¼ Cup of corn starch
A couple dash of white pepper


1. Mix the beef with the corn starch and set aside for 10 minutes. Heat your flyer up.
2. In a hot wok add the oil and bring to hot.
3. Add the garlic and stir until golden brown and aroma.
4. Now add the soy sauce, brown sugar, red pepper flake and bring to boil. Lower the heat to medium and shimmer for at least 3 minutes or until thicken.
5. Now add the beef into the hot flyer and cook for 2 to 3 minutes. Remove and towel dry.
6. Bring to sauce to boil again and add the onion, cook for 2 minutes.
7. Then add the beef, dark soy sauce and stirred for another 1 minute or until the sauce is almost completely reduced and caramelized.
8. Lastly, add the scallion and toss a couple of time.
9. Remove and give a couple of dash of white pepper. Serve.


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