Mongolian Beef

Name: Mongolian Beef
Prep time: 1 h
Cook time: 15 min
Total time: 1 h 15 min
Yield: 4 serving(s)
Ingredients: 1 lb sirloin steak, trimmed, sliced thin; 2 tablespoons soy sauce; 2 tablespoons cornstarch; 1 1/2 tablespoons sesame oil or 1 1/2 tablespoons vegetable oil; 2 teaspoons sugar; 1/2 teaspoon salt; 2 dashes white pepper; 1 tablespoon sesame oil or 1 tablespoon vegetable oil; 4 garlic cloves, minced; 2 teaspoons ground ginger; 1 (8 ounce) can sliced water chestnuts, drained; 6 green onions, sliced lengthwise; 3 tablespoons soy sauce

Submitted by Lali8752

"This is a good one for Mongolian Beef."

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photo by josh_n_megan

Ready In:: 1hr 15mins
Ingredients:: 13
Serves:: 4

ingredients

1 lb sirloin steak, trimmed, sliced thin
2 tablespoons soy sauce
2 tablespoons cornstarch
1 ¹⁄₂ 1 1/2 tablespoons sesame oil or 1 1/2 tablespoons vegetable oil
2 teaspoons sugar
¹⁄₂ teaspoon salt
2 dashes white pepper
1 1 tablespoon sesame oil or 1 tablespoon vegetable oil
4 garlic cloves, minced
2 teaspoons ground ginger
1 (8 ounce) can sliced water chestnuts, drained
6 green onions, sliced lengthwise
3 tablespoons soy sauce

directions

Combine meat, soy sauce, cornstarch, oil, sugar, salt, and pepper and refrigerate at least 1 hour.
In 375 degree wok, cook garlic and ginger in oil for 3-5 minutes.
Add remaining ingredients, including meat mixture.
Stir fry for 5-10 minutes, or until meat is cooked through.

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Reviews

Suggestion: never use ground ginger in stir frying Chinese dishes! It's completely different from fresh ginger root and alters the taste of the dish severely! (By all means use the powdered variety for baking ). Fresh ginger is readily available at supermarkets and produce stores. It keeps for many months if you peel it, slice it and refrigerate it in a container with a good lid covered with dry sherry. Do that and you won't have to contend with dried ginger.

tgobbi
This was a dish enjoyed by all. Next time I make it I am leaving out the salt.

Heidi75
This was a wonderful addition to my "Chinese" night. Great success.

Tisso
This was delicious. I don't know how "authentic" it is, but it did not really matter to us. I was amazed with the flavor these few simple ingredients gave to this dish. You can't go wrong with this recipe.

Carrie Holton
This is the best mongolian bef that i have ever had!we now make this for our family at least once a month and others are always asking for this recipe.

Andy Emily Collins

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Tweaks

Use fresh ginger instead of ground ginger. Reduce the oil to somewhat less than a half of what its says and omit salt, if you are using regular soy sauce (use the best you can)…

ErOnur
This was tried in my house today. I actually liked the taste pretty much, but I think the oily feeling got into me, even though I reduced it to 1 tbsp of oil while marinating. Instead of using water chestnuts we used steamed potatoes, carrots and onions. Instead of ground ginger, we used fresh ones, finely chopped, for the authentic flavour. Thank you very much!

vintagenovelty