Does anyone have a traditional recipe for Mongolian Beef?

Question

I have looked everywhere for a trustworthy recipe that is a heavy dark sauce, a tad sweet but very beefy, and I am looking for the variety that includes onion (thinly sliced) and grn pepper (also thin). So far my search has proven futile. Hopefully someone has had some good beef from a chinese place in chgo too! :)

Answer 1

Check this site out. It has different kinds of recipe for Mongolian beef.

http://www.cooks.com/rec/search/0,1-0,mo...

Answer 2

you will need 1 pound beef sliced very thin, 2 white onions halved and sliced , and 1 bunch of green onion chopped coursely. mix the beef and the onions together with 3 tablespoons of oil and set aside. prepare a sauce of 1/4 cup of soy sauce, 2 tablespoons of hoisin sauce, 1 tablespoon of minced garlic, 1/2 teaspoon black pepper, 1 tablespoon of red pepper flakes(preferrably from 2-3 whole dried red peppers) 1/3 cup of white or raw sugar mix together well and set aside, also take 2 teaspoons of cornstarch and add 6 ounces of water mix and set aside, now get a preferrably nonstick large skillet or flat sauce pan and put it to high heat adding only 1 tablespoon of oil then add in when almost smoking add the beef and onions stirring constantly until done then add the brown sauce set aside and stir fry for another minute or so then add the corn starch water at the very end mixing continuously then serve.

Answer 3

ingredients

    * 2 teaspoons vegetable oil

    * 1/2 teaspoon ginger, minced

    * 1 tablespoon garlic, chopped

    * 1/2 cup soy sauce

    * 1/2 cup water

    * 3/4 cup dark brown sugar

    * vegetable oil, for frying (about 1 cup)

    * 1 lb flank steak

    * 1/4 cup cornstarch

    * 2 large green onions

Directions

1.  Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over med/low heat.

2. Don't get the oil too hot.

3. Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.

4. Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens.

5. Remove it from the heat.

6. Slice the flank steak against the grain into 1/4" thick bite-size slices.

7. Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts.

8.  Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef.

9.   Let the beef sit for about 10 minutes so that the cornstarch sticks.

10.  As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil).

11. Heat the oil over medium heat until it's nice and hot, but not smoking.

12.  Add the beef to the oil and sauté for just two minutes, or until the beef just begins to darken on the edges.

13.  You don't need a thorough cooking here since the beef is going to go back on the heat later.

14.  Stir the meat around a little so that it cooks evenly.

15.  After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil out of the wok or skillet.

16. Put the pan back over the heat, dump the meat back into it and simmer for one minute.

17. Add the sauce, cook for one minute while stirring, then add all the green onions.

18.  Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate.

19.  Leave the excess sauce behind in the pan.