Wednesday, May 05, 2010

Mongolian Beef

In an attempt to expand my cooking style I have begun to cook some Asian dishes. I have really enjoyed learning about Asian ingredients and how they work with other ingredients. One of Russell’s favorite Chinese dishes is Mongolian Beef. Although we love take-out Chinese food, I really want to start making our own dishes at home instead of having to go out everytime we crave Chinese food. I was on a mission to find a great mongolian beef recipe. The first recipe I tried was so-so but definitely not anything spectacular. But the recipe below is great, Russell has already requested to have it again. I will definitely be making this dish again, it was better that the best take-out Chinese! After the success of this dish, I am especially looking forward to expanding my cooking comfort zone.

  • 1/4 cup soy sauce
  • 2 tablespoons white sugar
  • 4 teaspoons Mirin (rice wine)
  • 4 teaspoons hoisin sauce
  • 2 teaspoons rice vinegar
  • 2 teaspoons chili paste
  • 1/2 teaspoon salt
  • 2 teaspoons cornstarch
  • 3 teaspoons minced garlic, divided
  • 1/2 teaspoon ground ginger or 2 teaspoons fresh ginger
  • peanut or vegetable oil
  • 1 teaspoon sesame oil (optional)
  • 1 bunch green onions cut into 2 inch pieces
  • 1/2 whole chopped yellow sweet onion
  • 1 pound sirloin or flank steak, thinly sliced against the grain
  • 2 cups prepared white rice

In a bowl combine the first 9 ingredients only adding 2 teaspoons of garlic, set aside.

Heat peanut or vegetable oil adding the 1 teaspoon of sesame oil in a large nonstick skillet over medium-high heat. Add ginger, the remaining 1 teaspoon of minced garlic, beef and chopped yellow sweet onion.

Saute for several minutes until beef is browned. Add green onion pieces and saute for 30 seconds.

Add soy sauce mixture and cook for 1 minute or until sauce has thickened. Serve over rice.

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