Mongolian beef
Souped Up Recipes · ♥ 4.1K likes · 81.1K views · 18 min video
Read about round (top, bottom, eye of round, knuckle) in the BrightCulinary Book
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Ingredients
Method
Techniques
- beef
- ¼ tsp salt
- ¼ tsp black pepper
- ½ tsp dark soy sauce
- 1½ tbsp Chinese cooking wine
Cut the beef into quarter inch thick slices and season with a quarter teaspoon each of salt and black pepper, half a teaspoon of dark soy sauce and one and a half tablespoons of Chinese cooking wine.
- 2½ tbsp cornstarch
- 1 whole egg white
Add two and a half tablespoons of cornstarch and the reserved egg white and mix for a few minutes, then set aside.
- 1½ tsp cornstarch
- 1½ tbsp soy sauce
- 2½ tbsp brown sugar
- 2 tsp oyster sauce
- 1½ tsp dark soy sauce
For the sauce stir together the cornstarch, soy sauce, brown sugar, oyster sauce and dark soy sauce.
Add a quarter cup of water, stir well and set aside.
- ¼ cup water
- frying oil
Reheat the frying oil left from the chicken to 380 degrees Fahrenheit and fry the beef one by one for a couple of minutes, in two batches if needed, then remove.
- ½ tbsp oil from the Lao Gan Ma jar
- 1 tbsp minced garlic
- 1½ tsp minced ginger
- 5 whole scallions
Pour all the oil out of the wok, add half a tablespoon of oil from the Lao Gan Ma jar with the minced garlic and ginger and the white parts of five scallions, and saute until fragrant.
Pour in the sauce and stir two to three minutes until thickened.
Return the beef with the green parts of the scallions and mix until coated in the glossy sauce.
- 1½ tbsp Lao Gan Ma chili crisp
- toasted sesame seeds
Before serving add one and a half tablespoons of Lao Gan Ma chili crisp and sprinkle over toasted sesame seeds; serve with white rice.