Monday, March 06, 2006

Mongolian Beef

Xx has been wanting something he's had at Chinese restaurants before called Mongolian Beef. Apparently it is spicy with some 'crunchy vegetables.' So I looked online for a recipe and found one on that sounded like it would work. The changes that I made are: soy steak strips instead of beef, bamboo shoots instead of baby corn, 3 times as much sriracha sauce as is called for, and about 1/3 as much oil as the recipe calls for (that much oil is just not necessary). The steak strips fried up pretty nice and were very tasty. The sauce could have been better but I'm not sure what I would change. Next time I'll use a variety of vegetables like bamboo shoots, baby corn, and carrots. I'm still going to be looking for a better recipe, though. But this will be the one we'll use for now.

Mongolian Beef
1 lb sirloin or flank steak (Or 1 pkg Morningstar Farms Steak Strips)

1 egg white
Pinch of salt
1 tsp sesame oil
1 Tbsp cornstarch

4 green onions, sliced on the diagonal into 1-inch pieces
1 8oz can baby corn (or bamboo shoots)
1 garlic clove, minced

3 Tbsp hoisin sauce (Oh one more change: I didn't have hoisin sauce so I used teriyaki and a bit of Thai fish sauce. Won't use the fish sauce again.)
2 Tbsp water
1 Tbsp dark soy sauce
2 tsp rice vinegar, or 1 Tbsp Chinese rice wine or dry sherry
1/4 tsp chile paste, or to taste

1 tsp sugar
1 cup of oil for frying the beef (can be reduced significantly)
2 Tbsp oil for stirfrying (Omit this unless you're actually using a real wok; otherwise just don't wipe the pan down)

Slice the beef across the grain into thin strips. Add the marinade ingredients in the order given and marinate the beef for 30 minutes. To prepare the vegetables, wash the green onions and slice on the diagonal into 1-inch pieces. Peel and mince the garlic. Rinse the can of baby corn with running water. Drain thoroughly. Mix the sauce ingredients together and set aside.

When the beef has finished marinating, heat the wok and add 1 cup of oil. When oil is ready, add the beef and fry until it changes color. Removet he beef from the wok and drain on paper towels.

Clean out the wok with a paper towel and add 2 Tbsp of oil for stir-frying. When the oil is ready, add the garlic. Stir-fry briefly, and add the baby corn and green onions.

Make a well in the middle of the wok by pushing the vegetables up to the side. Add the sauce and bring to a boil, stirring to thicken. Stir in the sugar. Add the beef and combine with the sauce and vegetables. Serve hot.

Makes 4 servings

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