In the previous blog post we talked about hot pot. When it comes to hot pot we usually go over board with the grocery shopping. We picked up some sliced lamb as well as some sliced beef, but we ended up just having the lamb slices during hot pot. What do you do when you have all those beef slices in the refrigerator freezer? Make another hot pot? If you run into the same problem we did, you should definitely look into this recipe. I find it really nice with beef or chicken.
I don’t really know a lot about Mongolian beef, what is an authentic version of the Mongolian beef? I am not sure, I haven’t seen this dish around, I don’t even know where you could order this dish. Victor decided to browse online and try to find some recipes that we could incorporate the beef slices. Lo and behold, he found this perfect Mongolian beef recipe. We didn’t really know how this is going to turn out, but we were willing to give it a try. What’s the worst that could happen if this dish went wrong? Let me tell you, it will just end up in the garbage can if this doesn’t work. My motto is you never try you never know.
- 1 pound of beef slices
- 1 tsp of oil
- 1 tsp of soy sauce
- 1 tsp of sesame oil
- 1 tbsp of corn starch
- 1 tsp of dry chili flakes
- 1 tsp og minced ginger
- 3 tsp of chopped garlic
- A couple pieces of dry chili (*optional, depending on the level of spices you like)
- 2 table spoon of brown sugar
- 1/4 cup soy sauce
- 1/4 cup of water
- 1 tbsp of cornstarch mixed with 1 tbsp of water (as a thickener)
- 2 bunches of scallions
- Marinate the beef slices with meat marinate listed above for about two hours in the refrigerator.
- Lightly coat the beef slices with a little corn starch before pan frying. Lightly pan fry the beef slices until until both sides are golden brown with crusty coating. (you do not need a lot of oil for this step because we are not deep frying the beef slices.)
- Make sure you absorb as much oil as possible after you remove the beef from the frying pan. Drain the rest of the oil from the frying pan, leaving behind about 1 tbsp of oil behind for the sauce.
- Add in garlic, minced ginger, and dry chili into the frying pan over high heat, cook for about 30 seconds, add in soy sauce, water and brown sugar. Cook the mixture until the brown sugar is dissolved. Let the sauce simmer for about 5 minutes before you stir in the cornstarch and water mixture. You sill be able to see the sauce started to thicken up after you add in the cornstarch and water mixture.
- When you get the sauce to that consistency, add in the beef slices as well as scallion. Make sure all the beef slices are well coated, the dish is ready to be served.
p/s: we might not have a weekly post up for the next three week, because it’s the holidays season, we are traveling to the other side of the world. We might write some posts about that when we get back to the states. I hope all of you have a nice and wonderful holiday.
Until next time!