html>Mongolian Beef

Mongolian Beef

This bears no obvious resemblance to my previous recipe. I like it better than what I remember cooking in the past. Current attempts to recreate my old recipe have not produced what I remember. Hmmm.

Slice thinly against the grain:

1 Pound Flank Steak If it's slightly frozen, this is so much easier.

Mix in medium bowl:

2 Tsp Sake, Rice Wine or Dry Sherry
1 1/2 Tbsp Soy Sauce
1 Tbsp Peanut Oil
1 Tbsp Sesame Oil
1/2 Tsp Baking Soda
2 Tsp Cornstarch
2 Tsp Molasses

Marinade beef in mixture, ideally for an hour or more, but it won't taste horrible if you've only got fifteen or twenty minutes to let it sit while you chop the veggies.

Dice:

2 Cloves Garlic

Chop:

1 Bell Pepper
6 Mushrooms (ideally Shitake)
3-4 Green Onions or 1 Leek

You can, and I often do, add additional vegetables. But these look nice and go well with the rest of the dish.

Mix:

2 Tbsp Hoisin Sauce
2 Tbsp Garlic Black Bean Sauce
2 Tsp Ground Ginger
1 Tsp Cayenne
2 Tsp Cornstarch
1/2 Cup Water or Stock

I find it a major pain to fry the rice noodles (mai fun) in the wok. I generally do that in another pan.

Fry the garlic in 1/4 Cup Oil (I use peanut). Fry the beef until slightly cooked. Remove the beef and set aside. Cook the mushrooms and the rest of the veggies, adding some of the water or stock if you need it. Add the sauce before the veggies are done, as it will need to boil for a moment or two. Add the beef back in. Serve over noodles and rice.

You can bring the heat up by running some hot peppers through the oil before the garlic. Also you can increase the cayenne in the sauce.

Created January 20, 2002
Updated January 20, 2002