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  • Mongolian Beef

Mongolian Beef

Serve 4
  • 1 lb sirloin
  • Marinade:
    1 egg whit
    e 1 teaspoon salt
    1 teaspoon sesame oil,br> 1 tablespoon cornstarch
  • Vegetables:
    3 green onions, sliced on the diagonal into 1-inch pieces
    1 garlic clove, minced
  • Sauce:
    3 tablespoon hoisin sauce
    2 tablespoon water
    1 tablespoon dark soy sauce
    2 teaspoon rice vinegar
    1/4 teaspoon chile paste, or to taste
  • Other:
    1 teaspoon sugar
    1 cup oil for frying beef
    2 tablespoon oil for stir-frying
  • Cut the beef across the grain into thin strips. Well mix sliced beef strips with cornstarch water in order to tenderize beef . Add the marinade ingredients in the order given and marinate the beef for thirty minutes.
    Slice green onions on the diagonal into 1-inch pieces.
    Peel and mince the garlic.
    Mix together the sauce ingredients and set aside.
  • After the beef has marinated for 30 minutes, heat the wok and add 1 cup oil. When oil is smoky, add the beef and fry until it changes color. Transfer the beef to a plate.
    Clean out the wok with a paper towel, and add 2 tablespoons of oil for stir-frying. When the oil is ready, add the garlic. Stir-fry briefly and add the green onions.
    Add the sauce and bring to a boil, stirring to thicken. Stir in the sugar.
    Add the beef and combine with the sauce and vegetables.
  • Serve hot

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