Mr. Wang's Mongolian Beef
One of my favorite Chinese restaurants in the Birmingham area is Mr. Wang's in Homewood. Our newspaper recently printed this recipe for their Mongolian Beef.
- Ready In:
- 10 ounces beef, sliced into 3/8-inch strips
- 1⁄4 cup cornstarch
- 4 cups vegetable oil
- 2 teaspoons vegetable oil
- 1⁄2 teaspoon chopped garlic
- 1 teaspoon rice wine
- 1⁄4 cup soy sauce
- 2⁄3 cup sugar
- 1⁄4 yellow onion, sliced
- 2 green onions, sliced
- 1⁄4 teaspoon white pepper
- 1⁄4 teaspoon sesame seed oil
- Mix beef and cornstarch well and allow to stand for 5 minutes.
- Heat 4 cups vegetable oil and fry beef until it is crispy. Remove beef from oil.
- Heat 2 teaspoons vegetable oil and add chopped garlic, rice wine, soy sauce, and beef. Stir-fry well.
- Add sugar and continue stirring for 1 minute.
- Add sliced yellow onion and green onion. Stir.
- Add white pepper. Stir well.
- Add sesame seed oil. Remove from heat and serve.
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This made us a very nice meal. I made as directed but used 1 pound of sirloin. I didn't need as much oil to try the beef. Meat was very tender. Next time I would cut down on the sugar. It was too sweet for us. I also added a squirt of the chili sauce as another Chef recommended. I will also add some red pepper flakes to the saute mixture next time. Thank you for sharing. Made for Ausie Swap #32.
Thank you for sharing! This recipe is soo goood! My wife and I have been making it twice a week since we found this last month! I cook it closely following the recipe, only I add a squirt of that chinese Chili Sauce with the rooster on the label. That really set's it off. I also use whatever premium steak is on sale at Publix to begin with. This is usally Ribeye, NY Strip, or even T-Bone. This dish really is Gourmet Chinese Restaurant quality! Six stars!