Mongolian Beef
photo by josh_n_megan
- Ready In:
- 1hr 15mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 1 lb sirloin steak, trimmed, sliced thin
- 2 tablespoons soy sauce
- 2 tablespoons cornstarch
- 1 1⁄2 1 1/2 tablespoons sesame oil or 1 1/2 tablespoons vegetable oil
- 2 teaspoons sugar
- 1⁄2 teaspoon salt
- 2 dashes white pepper
- 1 1 tablespoon sesame oil or 1 tablespoon vegetable oil
- 4 garlic cloves, minced
- 2 teaspoons ground ginger
- 1 (8 ounce) can sliced water chestnuts, drained
- 6 green onions, sliced lengthwise
- 3 tablespoons soy sauce
directions
- Combine meat, soy sauce, cornstarch, oil, sugar, salt, and pepper and refrigerate at least 1 hour.
- In 375 degree wok, cook garlic and ginger in oil for 3-5 minutes.
- Add remaining ingredients, including meat mixture.
- Stir fry for 5-10 minutes, or until meat is cooked through.
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Reviews
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Suggestion: never use ground ginger in stir frying Chinese dishes! It's completely different from fresh ginger root and alters the taste of the dish severely! (By all means use the powdered variety for baking ). Fresh ginger is readily available at supermarkets and produce stores. It keeps for many months if you peel it, slice it and refrigerate it in a container with a good lid covered with dry sherry. Do that and you won't have to contend with dried ginger.
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Tweaks
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This was tried in my house today. I actually liked the taste pretty much, but I think the oily feeling got into me, even though I reduced it to 1 tbsp of oil while marinating. Instead of using water chestnuts we used steamed potatoes, carrots and onions. Instead of ground ginger, we used fresh ones, finely chopped, for the authentic flavour. Thank you very much!
RECIPE SUBMITTED BY
Lali8752
United States
My passions are my faith, my family, genealogy, collecting recipes, cookbooks and movies.