Mongolian Beef Recipe

In fact, in Mongolia, additional typically than not, meat is just stewed and unfit in sauces–not specifically a stir-fry. Everything is served with Tibeto-Burman language Jiu, a stiff, white lightning liquor manufactured from sorghum (usually ninety proof or higher!) that's very fashionable in China.

As for truth origins of Mongolian beef, my theory is that somebody simply forgot to feature the orange to a pan packed with Orange Beef, and additional additional sugar instead. Hence, the Mongolian Beef formula was born. (But, as Judy and also the women would say, that’s simply my crazy theory/the ramblings of Associate in Nursing previous coot!)

Anyway, chalk it up to Chinese-American menu planners and marketers WHO dubbed the dish “Mongolian Beef.” It’s an in depth relation to “Singapore Noodles,” a dish that a lot of actual Singaporeans scratch their heads over––most possible born within the stainless-steel room of a Chinese takeout joint!

Now that we've that clear, it doesn’t take a genius to understand that despite their somewhat dishonest  names, these Westernized Asian dishes may be GOOD!

Ingredients

• 8 ounces flank steak (225g, sliced against the grain into 1/4-inch thick slices)
• 1 teaspoon oil
• 1 teaspoon low sodium soy sauce
• 1 tablespoon cornstarch (plus 1/4 cup, divided)
• 1/3 cup vegetable oil (for frying the beef)
• 1/2 teaspoon ginger (minced)
• 5 dried red chili peppers (optional)
• 2 cloves garlic (chopped)
• 1/4 cup low sodium soy sauce
• 1/4 cup water (or low sodium chicken stock)
• 2 tablespoons brown sugar
• 1 tablespoon cornstarch (mixed with 1 tablespoon water)
• 2 scallions (cut into 1-inch long slices on the diagonal)

Instructions

1. Combine the sliced beef with 1 teaspoon oil, 1 teaspoon soy sauce, and 1 tablespoon cornstarch and let it sit and marinate for an hour. The beef should still be quite moist after it has marinated. If it looks too dry, add a tablespoon of water to it.
2. Next, dredge the marinated beef slices in the remaining 1/4 cup of cornstarch until lightly coated. These steps ensure that the Mongolian Beef is tasty and crispy!
3. Heat 1/3 cup vegetable oil in the wok over high heat. Just before the oil starts to smoke, spread the flank steak pieces evenly in the wok, and let sear for 1 minute (depending upon the heat of your wok). Turn over and let the other side sear for another 30 seconds. Remove to a sheet pan; tilt it slightly to let the oil drain to one side (lean it on a cookbook or cutting board). The beef should be seared with a crusty coating.
4. Drain the oil from the wok, leaving 1 tablespoon behind, and turn the heat to medium-high. Add the ginger and dried chili peppers, if using. After about 15 seconds, add the chopped garlic. Stir for another 10 seconds and add the 1/4 cup low sodium soy sauce and chicken stock (or water).
5. Bring the sauce to a simmer, add the brown sugar, and stir until dissolved.
6. Let the sauce simmer for about 2 minutes and slowly stir in the cornstarch slurry mixture--until the sauce coats the back of a spoon.
7. Add the beef and scallions and toss everything together for another 30 seconds. There should be almost no liquid, as the sauce should be clinging to the beef. If you still have sauce, increase the heat slightly and stir until thickened.
8. Plate and serve with steamed rice!

Recipe From : The Woks Of Life