Made Mongolian Beef tonight /w rice and broccoli.

Made Mongolian Beef tonight /w rice and broccoli.



Marinade for the Meat
1 lb. Beef chuck
2 Tbs.Shaoxing wine (Chinese cooking wine)
¼ cup Corn starch
1 tsp. Baking soda
1 Egg
⅛ tsp. Black pepper
The Sauce
¼ cup Soy sauce
¼ cup Cold water
¼ cup Sugar
8 Cloves garlic
2-4 green onions
Frying oil (approximately 2 cups)
2 Tbs. Cooking oil
Toasted sesame seeds to taste


In a mixing bowl, combine all ingredients of Marinade for the Meat; Mix well until you don’t see any lumps. Set aside
In another mixing bowl, combine the 3 ingredients for the Sauce; whisk until sugar has dissolved. Set aside
Roughly chop garlic, set aside. Cut top end and root of green onions. Cut into halves lengthwise and then cut into 2 inches long pieces. Set aside.
Pour frying oil into your wok, at least 1½ to 2 inches deep. Heat oil over high heat.
Add half amount of beef into wok, and stir with a spatula to separate them. We are doing batches so beef will cook evenly quicker. Cook about 2 to 3 minutes or until beef is cooked and golden brown. Repeat with rest of beef. Set aside.
Pour oil from wok leaving about over 2 Tbs. cooking oil. Add chopped garlic and stir fry until you can smell fragrance of garlic, about 45 second to 1 minute on high heat.
Add fried beef into wok, stir fry with garlic and oil. About 45 second to 1 minute.
Add sauce, and stir fry for about 2 to 3 minutes or until meat has absorbed most of sauce.
Now add green onions, and stir try one last time, for about 30 second to 1 minute. Top with toasted sesame seeds prior to serving.
Yamna Oumadi

Yamna Oumadi

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