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  • Jeremiah Hershberger

New Mongolian Beef Recipe!

Try out this mouth watering recipe!


Mongolian Beef

Ingredients:

8 oz. W. Ranch Flank Steak or W. Ranch Chuck Roast (sliced against the grain into ¼ inch thick slices)

1 teaspoon oil (we use peanut oil, plus 1/3 cup for frying)

1 teaspoon soy sauce (we use Bragg’s Amino acid)

1 Tablespoon corn starch (plus ¼ cup, divided)

2 Tablespoons brown sugar

¼ cup hot water

¼ cup soy sauce (Braggs a.a.)

1 Teaspoon fresh ginger (minced)

5 dried Red chili peppers (optional)

2 cloves garlic

1 Tablespoon cornstarch (mixed with 1 ½ Tablespoon water to make a slurry)

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 corstarch. Marinate for 1 hour. The beef should still be quite moist after it has marinated. If it looks too dry, add a teaspoon of water to it.

2. Next, dredge the marinated beef slices in the remaining ¼ cup of cornstarch until lightly coated.

3. In a small bowl, mix brown sugar and hot water until the sugar is dissolved. Mix in ¼ cup soy sauce.

4. Heat 1/3 cup of vegetable oil in the wok (we use our cast iron skillets) over high heat. Just before the oil starts to smoke, spread the flank steak or roast evenly in the wok, and sear for 1 minute (depending on 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. The beef should be seared to a crusty coating.

5. Drain the oil from the wok. Leaving app. 1 Tbsp behind and turn the heat to medium-high. Add the ginger and dried chili peppers. After about 15 seconds add the garlic. Stir for another 10 seconds and add the premixed sauce.

6. Let the sauce simmer for about two minutes and slowly stir in the cornstarch slurry mixture. Cook until the sauce has thickened enough to coat 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. Plate and serve with steamed rice and stir-fried Asian vegetables!

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