Mongolian Beef Barbecue Recipe
Mongolian Beef Barbecue, is purely a chinese dish despite its Mongolian name. The dish brings together wonderful yet simple flavors in a beautiful style and art of cooking on very high heats. The marinated beef, being cooked into juicy & tender Mongolian beef, tastes absolutely delicious!
Summary
Preparation Time10 MinCooking Time10 Min
Ready In20 MinDifficulty LevelMedium
Health IndexAverageServings2
Ingredients
| Soy sauce | 2 Teaspoon | |
| Red wine | 1 Teaspoon | |
| Beef flank steak | 1/2 Pound, sliced | |
| Garlic | 3 Clove (5gm) (Salad oil – 4 teaspoon) | |
| Green onions – ½ pound, cut into small pieces | ||
| White vinegar | 1 Teaspoon (Salad oil – 4 teaspoon) | |
| Brown sugar | 3 Teaspoon (Salad oil – 4 teaspoon) | |
| Black pepper | 1 Teaspoon (Salad oil – 4 teaspoon) | |
| Sesame oil | 1 Teaspoon (Salad oil – 4 teaspoon) | |
Directions
GETTING READY
1. Combine the soy sauce and wine. Add the flank steak. Marinate 30minutes.
MAKING
2. Heat the salad oil in a frying pan until very hot. Add the garlic stir fry, add the beef, stir-frying for 5 minutes.
3. Add green onions, vinegar, brown sugar and pepper, continuing to stir-fry until the beef isthoroughly cooked. Add sesame oil.
SERVING
4. Serve piping hot.
TIPS
To keep the beef juicy and tender, cook on very high heat and very quickly.
1. Combine the soy sauce and wine. Add the flank steak. Marinate 30minutes.
MAKING
2. Heat the salad oil in a frying pan until very hot. Add the garlic stir fry, add the beef, stir-frying for 5 minutes.
3. Add green onions, vinegar, brown sugar and pepper, continuing to stir-fry until the beef isthoroughly cooked. Add sesame oil.
SERVING
4. Serve piping hot.
TIPS
To keep the beef juicy and tender, cook on very high heat and very quickly.
Comments
Comments: 20 |
Add a Comment
Anonymous says :
Quick and simple...awesome!!
Posted on: 11 October 2011 - 7:24am
Rahul - Chef an . . . says :
It belongs to the chinese cuisine, but was initially prepared by mongolians, settled in china. A bit of racism in food as well, just like our humble chilli paneer, found in chinese resaturants but authentically Indian.
Posted on: 11 October 2011 - 5:58am
anonymous says :
Lovely recipe...
Posted on: 11 October 2011 - 3:24am
thot4food says :
Mongolian or Chinese what difference does it make as long as it tastes good
Posted on: 11 October 2011 - 2:13am
Anonymous says :
This is such a simple dish to make.. I want to add it to my restaurant menu...it will fetch me good profits..
Posted on: 11 October 2011 - 1:09am
Anonymous says :
sounds delicious !
Posted on: 11 October 2011 - 12:43am
Anonymous says :
i wonder why the dish belongs to mongolian cuisine when it is chinese! however it is quite easy and quick to make!
Posted on: 10 October 2011 - 11:38pm
epicure says :
Hahaha! then why on earth is this chinese yummy called mongolian? Interesting but! I really would like it readymade tho...not good at Chinese dishes :(
Posted on: 10 October 2011 - 11:13pm
Anonymous says :
Sounds quick and easy!
Posted on: 10 October 2011 - 11:08pm
Anonymous says :
This dish can be prepared......when there are some unplanned or uninformed guest arriving at your place.......
Posted on: 10 October 2011 - 2:03pm
sweet lover says :
With such minimalistic ingredients one can cook up such a delicious dish...a must try.
Posted on: 10 October 2011 - 1:29pm
Sami's Foodisms says :
Why is it called Mongolian beef when its a Chinese dish!?
Posted on: 10 October 2011 - 1:10pm
sudipa_foodlover says :
Mongolian cuisine has a class of its own..this is yet another example.
Posted on: 10 October 2011 - 12:17pm
Anonymous says :
am a big fan of Mongolian food... would love to try this out
Posted on: 10 October 2011 - 11:56am
Rashmi vilas says :
Never knew about this simple beef stir-fry recipe...simply amazing!
Posted on: 10 October 2011 - 11:50am
Nita.Nair says :
Interesting to know that Mongolian beef is a Chinese dish.
Posted on: 10 October 2011 - 11:44am
bronzegoddess_bright says :
In Mongolia, people eat horse meat.
Posted on: 10 October 2011 - 10:50am
Chef
