Chowed Mongolian Beef

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“This dish should be a part of a Chinese meal. It seems odd to cook the beef twice but this method creates a beautiful flavor by using the two different cooking methods. Trust me you'll love it! By the way "chowing" is simply another way to say "stir fry"”
READY IN:
25mins
SERVES:
4
YIELD:
4 servings as part of a Chinese meal
UNITS:
US

Ingredients Nutrition

Directions

  1. Marinade the meat in the soy,wine and ginger, mix well and sit for 15 minutes.
  2. Drain the marinade well and separate the meat slices into individual slices.
  3. In a wok heat the oil to 375°F.
  4. Add the meat all at once.
  5. Stir a bit to separate.
  6. Remove after 1 minute and allow the meat to drain well.
  7. Empty out the oil, reserve for another use.
  8. Wipe wok with paper towels.
  9. Heat wok again and add the tbsp oil for chowing.
  10. Add garlic and green onions, chow for a moment.
  11. Add hoisin and pepper.
  12. Add meat and chow until hot.
  13. Serve immediately.

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