Tender, juicy strips of stir-fried beef in a luxurious sauce. This Mongolian Beef recipe rivals your favorite Chinese restaurant version. This delicious stir fry whipped up in minutes. Check it out the Mongolian Beef recipe here:
[one_third] Prep Time: 5 minutes[/one_third] [one_third]Cook Time: 20 minutes[/one_third] [one_third_last] Servings: 4[/one_third_last]
[tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]
- 1 pound of sirloin or flank steak
- 4 green onions
- 1 can of baby corn
- 1 clove of garlic,minced
- 1 tsp sugar
- 1 cup cooking Oil
- 2 tbsp cooking Oil,for stir-frying
- 1 egg White
- A pinch of Salt
- 1 tsp sesame oil
- 1 tbsp cornstarch
- 3 tbsp hoisin sauce
- 2 tbsp water
- 1 tbsp dark soy sauce
- 2 tsp rice vinegar
- 1/4 tsp chili paste
Yield: 4 servings
Nutritional information is not yet available.
[tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]
Slice the beef across the grain into thin strips.
Add the marinade ingredients in the order given and marinate the beef for thirty 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 warm running water. Drain thoroughly.
Mix together the sauce ingredients and set aside. When the beef has finished marinating, heat the wok and add 1 cup oil.
When oil is ready, add the beef and fry until it changes color. Remove the 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. Add the 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. Mongolian Beef is ready to serve. Enjoy!
- Serve with rice or noodles.
The trick to a good stir-fry is working with a very hot, relatively stick-free pan.