If you think Mongolian beef is Mongolian cuisine, think again.
You won’t find Mongolian beef in Mongolia. The local will dumbfound and not knowing what do you mean.
But Mongolian beef goes beyond that. The American Chinese chefs thought that a dish with an exotic name would sell well in the restaurant. Once the name was created, it stuck with it forever until today.
As a result, there isn’t any authentic method to prepare the Mongolian beef. So instead of searching for the original recipe, I have gone through a series of tests searching for the best way to bring out the flavor and texture of this American Chinese dish.
The following sections explain how to prepare Mongolian beef in detail, and the rationale behind each step.
More detailas and video demonstration ate:
tasteasianfood.com/mongolian-...
Recipe:
Ingredients
Ingredients A (beef)
300 g beef, (sirloin, tenderloin, chuck)
2 teaspoons vegetable oil
2 teaspoons light soy sauce
2 tablespoons corn starch
Ingredients B (Coating powder)
2 tablespoons wheat flour
2 tablespoons cornstarch
1/4 teaspoon salt
Ingredients C (aromatics)
1 tablespoon vegetable oil
20 g ginger, coarsely chopped
3 pieces dry red chili, cut into short pieces]
4 cloves garlic, coarsely chopped
Ingredients D (Gravy)
2 tablespoons light soy sauce
2 teaspoon dark soy sauce]
2 tablespoons brown sugar
1 tablespoon Shaoxing wine (optional)
4 tablespoons water
Ingredients E (Others)
2 stalks scallion, cut to 3cm long on the diagonal
1 teaspoon cornstarch slurry, constitute with 1 tsp of cornstarch with 1 tbsp of water
vegetable oil for deep-frying
Instructions:
Cut the beef into thin slices. Marinate with the rest of the ingredient A for 15 minutes.
Coat the marinated beef with ingredient (B). Deep-fried the beef slices in hot oil for two minutes. Remove and drained.
Saute the rest of the ingredients (C) with oil until they turn fragrant.
Add ingredients (D) and wait until it returns to a boil.
Add the cornflour slurry to thicken the gravy.
Add the beef and scallion. Flash fry for ten seconds. Serve.
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