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Mongolian Beef

Mongolian Beef

Mongolian beef is a delicious Chinese beef recipe. An easy Mongolian beef recipe that you can make at home and better than PF Chang’s Mongolian Beef.

Recently, I have shared many popular American Chinese food recipes and the responses were overwhelming. I got numerous emails from my readers trying out my recipes with great success. They thanked me profusely with some of the sweetest emails I’ve ever received and requested more popular Chinese recipes such as Mongolian beef and orange chicken.

Mongolian beef is probably one of the most popular beef dishes in the United States, perhaps right after broccoli beef. Mongolian beef is not a traditional Mongolian dish. I am personally not sure about the origins of this recipe but according to Wikipedia, Mongolian beef is a Chinese-American creation. However, I have a Shang Palace Cookbook (Shang Palace is the signature Chinese restaurant at Shangri-La Hotels) in Asia and Mongolian beef is featured. I believe Mongolian beef is a legitimate Chinese dish that has been adapted by overseas Chinese restaurants.

Near my office at Beverly Hills—where Chinese restaurants are almost non-existent—I go to PF Chang when I need my Chinese lunch fix. While I am not a fan of PF Chang and chain restaurants, I have to say that PF Chang does a decent job with its Mongolian beef. In fact, Mongolian beef is probably one of the best items on their menu.

My Mongolian beef recipe is very close to the taste of PF Chang’s, except that I used leeks instead of scallions. If you are not a fan of leeks, or can’t get them where you live, scallions work, too. Anyway, here is my Mongolian Beef recipe that you can make at home. Enjoy!

RECIPE HERE: Mongolian Beef
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Mongolian Beef

Adapted from The Essence of Shangri-La

Ingredients:

8 oz beef tenderloin (thinly sliced)
2 tablespoons cooking oil
2 stalks leeks/scallion (sliced diagonally)
1 inch ginger (finely chopped)
3 cloves garlic (thinly sliced)

Marinade:

1 teaspoon corn starch
1 teaspoon soy sauce
1 tablespoon water
1 teaspoon Chinese cooking wine (rice wine or Shaoxing wine)

Sauce:

2 teaspoons oyster sauce
2 tablespoons soy sauce
1/2 teaspoon dark soy sauce
3 dashes white pepper powder
1/4 teaspoon sesame oil
1/4 teaspoon Maggi seasoning
1 tablespoon sugar or to taste
Salt to taste

Method:

Marinate the beef slices with the seasonings for 30 minutes. Heat up a wok with 1 tablespoon of oil and stir-fry the marinated beef until they are half-done. Dish out and set aside.

Heat up another 1 tablespoon of oil and saute the garlic and ginger until aromatic. Add the beef back into the wok and then the sauce. Continue to stir-fry until the beef slices are almost done, then add the leeks/scallions into the wok. Do a few quick stirs, add salt to taste, dish out and serve hot.

Article printed from Rasa Malaysia: http://rasamalaysia.com

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