Mongolian Beef Recipe

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Mongolian Beef was one of the first Chinese dishes that I fell in love with back in my early carnivore days. I never had much luck reproducing the same texture at home until I found a recipe that recommended deep frying the strips of beef for a short time before stir-frying to finish things off.

This is the fairly simple form of Mongolian Beef with only the strips of beef and the scallions served on top of fried bean threads. If you like other things like bell peppers, onion, or water chestnuts go ahead and add them during the stir-fry portion, remember, it is your dinner, make it the way you like.

This is a modification of that original recipe that I found, making it hotter and making the sauce a little clearer with the addition of a little broth. I also found that the original ended up with a little too much oil in it for my taste.

Preparation Time:
0.5 hours
Tools
  • wok
  • wok spoon
  • wok strainer
  • metal bowl to hold the hot oil

Ingredients

  • 1/2 ounce bean thread
  • 2 cups peanut oil
  • 12 to 16 ounces of flank steak, thinly sliced across the grain
  • 3-6 dry Chinese or Thai chiles. Leave whole for a milder dish, chop them for more heat
  • 3-6 tablespoons chopped garlic
  • 6-10 green onions, cut into 1 inch lengths

Marinade

  • 2 egg whites, lightly beaten
  • 1 tablespoon cornstarch
  • 1 teaspoon oil
  • 2 teaspoons Shaoshing wine
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper

Sauce

  • 2 tablespoons soy sauce
  • 3 tablespoons beef broth.
  • 1 1/2 tablespoons sugar
  • 1 tablespoon dark soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon Shaoshing wine
  • 1 teaspoon rice vinegar
  • 1/2 teaspoon hot bean sauce
  • 1/2 teaspoon sweet bean sauce
  • 1 teaspoon crushed dried chiles
  • 1 teaspoon cornstarch
Cooking Instructions
  1. Mix together the marinade and toss in the thinly sliced steak. Put in the refrigerator for 20 minutes while you prepare the rest of your ingredients.
  2. Mix together your sauce ingredients. Break your bean thread into managable size pieces.
  3. Heat 1 1/2 cups of the oil in your wok till it is just short of the smoke point. Now the real fun begins! carefully drop a few of the bean threads into the hot oil at a time. They will almost instantly puff up. Scoop them out onto a plate with paper towel on it using your wok strainer, and repeat until all the bean thread is puffed up.
  4. Carefully add the remaining 1/2 cup of oil to cool it down. Carefully drop a few pieces of the beef into the oil at a time, stirring them with your strainer. They should be just barely sizzling, no sizzle and your oil is too cold, strong sizzle and it is too hot. Cook for about 10 to 15 seconds. Scoop out the beef and drain on some paper towel. Repeat until all the beef has been deep fried.
  5. Take the wok off the heat for a few seconds, and pour the oil into the metal bowl.
  6. Put your wok back over high heat. Add about 2 tablespoons of the oil back to the wok. Add the chiles and let them toast for a few seconds. Add the chopped garlic and let it brown a few more seconds. The smell in your kitchen should be heavenly about now.
  7. Stir up the sauce mixture again, and add it to the wok. Let it reduce for about 2 minutes over high heat.
  8. Add the beef to the sauce and stir to coat. Add the green onions and contiue stirring and cooking for about 20 more seconds.
  9. Serve the beef on top of the fried bean threads.
Source:
Based on a recipe from Szechuan & Northern Cooking: From Hot to Cold by Rhoda Yee