Sunday, February 19, 2012

Chinese Mongolian beef


1lb of sliced sirloin beef or flank or round Steak slice thin
1 T of corn starch
1 T of rice wine or cherry
1T of oyster sauce
1/2 t of sesame oil
Marinade the meat for 30 minutes.

Stir fry sauce
1 t of sugar
2 T of hoisin sauce (this is the main ingredient for Mongolian beef)
1 T of soy sauce
1 t of vinegar
1 t of sesame oil
2 T of water.
Crush chili for spicy sauce (optional)
Mix the sauce in a bowl and set aside.

Half onion sliced
1 T of minced ginger
1 stalk of celery sliced
1 carrot sliced thin
5 dried roasted chili or any Mexican dried chili. (Optional)
2 green chopped green onions for garnish
2 T of minced garlic for stir fry (divide)
4 T of oil for stir fry (divide)

Heat wok on high heat; add 2 T of oil 1T garlic and fry until golden brown. Add marinated beef stir fry to almost done take the meat out and add 2T of oil to wok add ginger, chili, garlic and fry until brown add carrot, celery, onion cook till the vegetables are tender, then add green onion.
Return the meat to the wok and add stir fry sauce. Mix well together and stir fry for few minutes until the meat and vegetables are done the way you like it. Turn the heat off. Serve your Mongolian beef with steam rice.

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