Mongolian Beef Recipe Video
Summary
Ingredients
| Rib eye | 8 Ounce (sliced across the grain) | |
| Soju/Cooking wine | 1 Tablespoon | |
| Dark soy sauce | 1 Teaspoon | |
| Corn starch | 1⁄2 Tablespoon | |
| Oil | 1 Tablespoon | |
| For slurry | ||
| Corn starch | 1⁄2 Tablespoon | |
| Water | 1 Tablespoon | |
| For veggies | ||
| Green onion | 4 , sliced (green and white part sliced seperately) | |
| Chili peppers | 10 Gram, sliced | |
| Garlic | 1⁄4 Teaspoon, minced | |
| Ginger | 1⁄4 Teaspoon, minced | |
| For sauce | ||
| Chicken stock | 1⁄4 Cup (4 tbs) | |
| Oyster sauce | 1 Tablespoon | |
| Raw sugar | 1 Teaspoon | |
| Sesame oil | 1⁄2 Teaspoon | |
| Dark soy sauce | 1 Teaspoon | |
Nutrition Facts
Serving size
Calories 493 Calories from Fat 309
% Daily Value*
Total Fat 35 g53.1%
Saturated Fat 11.5 g57.6%
Trans Fat 0 g
Cholesterol 78 mg26%
Sodium 572.3 mg23.8%
Total Carbohydrates 21 g6.9%
Dietary Fiber 2.4 g9.6%
Sugars 9.4 g
Protein 22 g43.5%
Vitamin A 45.7% Vitamin C 21.3%
Calcium 3.3% Iron 16.7%
*Based on a 2000 Calorie diet
Directions
1. In a bowl, marinate beef with cooking wine, dark soy sauce and corn starch. Let it marinate for 15 to 30 minutes.
2. For corn starch slurry – in a bowl, mix together corn starch and water. Set aside.
3. For Sauce – in measuring jar, mix together chicken stock, oyster sauce, raw sugar, sesame oil and dark soy sauce. Set aside.
MAKING
4. When the wok is hot add I the oil then beef. Cook until meat is 75% done remove from wok and set aside.
5. Into the same wok, add in the green onion and chili. Cook for a few minutes.
6. When they are almost done add sauce. When sauce starts to boil return the beef to pan. Add in the slurry and mix until sauce is thick. Turn off heat and remove from pan.
SERVING
7. Serve with rice or noodles.
Editors Review
Mongolian beef is not Mongolian! You have probably seen this beef dish on a Chinese-American take-out menu or buffet. Watch this video to learn how to make this simple stir fry dish at home. James quickly stir fries the strips of steak coated with a sweet and spicy sauce, which is much better than the deep fried them first. It’s got a good balance of spicy-sweetness and comes very close to the Mongolian beef you get at the mall. There are so many reasons you should be making this quick dish at home! It’s aChef
