Palmer's Place that was in Gaylord Michigan - any remaining recipes?

Question

When I was growing up my mom and I ate there for special events. We both loved the Mongolian beef very much and knew when our favorite cook wasn't in the kitchen because our meal tasted a little different - it was still good but it was different. Our favorite cook was called "Shorty." I'm looking for the recipe for the Mongolian beef dish. I've tried to reproduce the dish but the recipes I found are not even close to even compare. The dish had a black sauce that was sweet and a little spicy. The dishes I have attempted end up having brown sauce. Any help would be greatly appreciated. (I hope to make it for my mom's birthday.)

Answer 1

Mongolian Beef Recipe

1lb flank steak

1 cup diced scallions

1 10oz can of bamboo shoots, drained

2 tbsp olive oil

Marinade:

3 tbsp rice wine vinegar

½ tsp salt

½ tsp baking soda

3 tbsp cornstarch

1 tsp chili oil

1 tsp sesame oil

1tsp sugar

4 tbsp soy

Sauce:

2 tbsp rice wine vinegar

3tbsp Hosin sauce

1 tsp hot chili sauce

2 tbsp soy

¾ cup of water

1 tsp cornstarch

   1. Cut the steak into thin 1½ inch long slices. Be sure to cut the steak across the grain. Cutting across the grain gives each bite of steak it’s wonderful tender texture.

   2. To make the steak even more tender, the marinade is applied in steps.

   3. Start by adding 3 tbsp of rice vinegar to the steak pieces and stir until evenly distributed.

   4. Next add ½ tsp of salt and ½ tsp baking soda and toss until each piece is well coated.

   5. Add 3 tbsp cornstarch and toss again until each piece is coated. These 4 ingredients are very important to tenderizing this wonderful steak.

   6. In a small cup mix together 1 tsp chili oil, 1 tsp sesame oil, 1tsp sugar, and 4 tbsp soy. Then stir this final mixture into the steak pieces until evenly distributed. Place the container in the refrigerator and let it marinate for 3 hours.

   7. Wash and cut the scallions into ¼ inch pieces. Cut enough to fill up an entire cup.

   8. Place 1 tbsp of olive oil in a large non-stick pot or wok and stir fry the scallions on high until the edges are just brown. About 5 minutes. Set aside.

   9. Add another tbsp of olive oil and then the meat to the pot. Stir fry on high until brown, breaking up the meat that became lumped together by the marinade. About 6 minutes. Take off heat.

  10. In a separate bowl, stir together 2 tbsp rice wine vinegar, 3tbsp Hosin sauce, 1 tsp hot chili sauce, 2 tbsp soy, and ¾ cup of water. Stir this mixture into the meat and heat on high.

  11. Add bamboo and stir until boiling.

  12. In a separate cup mix 1 tsp of cornstarch with a little water until the cornstarch dissolves. Then add the mixture to the pot and stir until thick. If the sauce in the pot is already thick, you may skip this step.

  13. Serve over rice. Makes about 4 servings.