Mongolian beef #1

I had a craving for this so I decided to make a test recipe. It's a little different preparation than I normally make so I wasn't sure how it would turn out. It was a little too salty, but it wasn't bad for a first attempt.

This recipe based on a half of this recipe, though I reduced the sugar significantly. If you want a recipe like you'd get in a restaurant, by all means add all of the sugar, but I like mine less sweet.

8 oz. beef (I used sirloin tip steak)
1 bunch of scallions

vegetable oil

2 oz. soy sauce (1/4 cup)
2 oz. water (1/4 cup)
1 tbsp. sugar
1 tbsp. garlic
1 tbsp. ginger

The beef sliced and dredged in cornstarch:

Heat 1 cup of vegetable oil in a wok to 360°F. Deep fry the beef for 2 minutes.

Remove the beef from the oil and set aside.

Remove most of the oil from the wok.

Add the sauce ingredients and the white parts of the scallions and cook for a few minutes until reduced.

Add the beef again and cook for a minute. Add the green parts of the scallions.

Serve with rice.

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This page contains a single entry by Rick Kasguma published on May 17, 2017 3:24 PM.

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