Mongolian Beef
By
Francine Lizotte
@ClubFoody
5
☆☆☆☆☆ 0 votes0
Ingredients
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BEEF
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1 lbround steak, sliced into thin strips
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2 Tbspshaoxing cooking wine
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1/2baking soda
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·ground himalayan sea salt, to taste
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·freshly ground black pepper, to taste (i always use mixed peppercorns)
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1/4 ccornstarch
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1/2 ccanola oil for frying, or more as needed
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1/2 Tbspchili oil, or more to taste
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1 Tbspginger, minced
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1 Tbsppressed garlic
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3 largegreen onions, white and green parts separated and cut diagonally
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3 ccooked white rice
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1/2 Tbspsesame seeds, for garnish
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SAUCE
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3/4 clow-sodium beef broth
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1/2 cbrown sugar
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2 Tbsplow-sodium soy sauce
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2 Tbsphoisin sauce
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1 Tbspcornstarch
How to Make Mongolian Beef
- Place beef strips in a large bowl and add Shaoxing wine, baking soda, salt and pepper; stir to coat and let it sit for 30 minutes.
- Meanwhile make the sauce; in a medium bowl, combine beef broth, brown sugar, soy sauce, hoisin sauce and cornstarch. Whisk well to blend and set aside.
- Half an hour later, add ¼ cup cornstarch to the beef strips; stir to coat.
- In a heavy bottom skillet over medium heat, add ½ cup canola oil. When the temperature reaches 365ºF, working in batches, add beef strips and sear until browned, about 2 minutes. Transfer to a plate lined with paper towel to absorb excess oil. Let them sit while working with the remaining strips.
- In a large skillet over medium-high heat, add 1 tbsp. canola oil and chili oil. When hot but not smoking, stir in ginger and garlic; sauté for 30 seconds or until they start to brown. Add white parts of green onions and sauté for 15-20 seconds before pouring in the sauce; stir to blend. Carefully add fried beef strips and stir them into the sauce until well coated and heated through. Add green parts of green onions and stir well; remove from the heat.
- Spoon mixture over a bed of rice and sprinkle on some sesame seeds; serve immediately. Serves 4
- To view this recipe on YouTube, click on this link >>>> youtube.com/watch?v=cjGN4ahQe00