Quick and Easy Dinner: Beef Mongolian Style

On By cruiseoflifeIn Beef, Cooking Style, Main Ingredients, Stir Fry

I’ve posted a recipe for Beef Mongolian previously, but this one is a little bit different, but as far as I could remember, they were both good. I’m not sure which one is the authentic recipe of Beef Mongolian since there are so many recipes claimed that they were the original ones. This recipe that I’ll share today is more on the savory side than sweet, while the previous one still had a little bit of sweetness in it. You can try both and see which one you like best, but I like alternating recipes so we can taste slightly different flavors from the same dish.

You can also add dry chili if you like your dish to be spicy, but I didn’t do it since I cooked for my child too who couldn’t take spicy food (yet). He loved it and said that it was very good. We finished this portion in one go for the three of us (I also cooked stir fry vegetables toa accompany this dish).

Ingredients:

  1. 300 gr beef slices (I used tenderloin or also known as has dalam or lulur)
  2. 5 garlic, finely minced
  3. 1 thumb of ginger, grated
  4. 1 large yellow onion, sliced
  5. a handful of green onions (cut into 2 cm in length)
  6. oil to shallow fry
  7. roasted white sesame seeds

Marinade sauce for the beef:

  1. 1 tbsp light soy sauce
  2. 1 tbsp dark soy sauce
  3. 1/2 tbsp oyster sauce
  4. 2 tbsp Shaoxing wine
  5. 2 tbsp tapioca starch
  6. 1/4 tsp baking soda
  7. 1/8 ground white pepper

Sauce:

  1. 1 tbsp oyster sauce
  2. 1/2 tsp light soy sauce
  3. 1/2 tsp dark soy sauce
  4. 1 tbsp sesame oil
  5. 1/8 tsp ground white pepper
  6. 2 tsp white sugar

Method:

  1. Marinate beef slices ( see Marinade sauce for the beef above) for 15 minutes
  2. Heat a small wok with oil and shallow fry the beef  (spread out evenly) until it turns into dark brown color. Set aside
  3. Use 5 tbsp leftover oil from frying the beef to stir fry garlic and ginger until fragrant
  4. Add all the sauce ingredients and bring to a boil, then turn to high heat
  5. Add onion and beef slices, toss evenly, and cook for another 2 to 3 minutes or until everything is well coated with the sauce
  6. Add green onions and toss one last time. Turn off the heat
  7. Transfer the dish into serving plates and sprinkles roasted white sesame seeds
  8. Serve with hot steamed rice

Note: I like my onions half cooked and almost raw green onions, but you can add cooking time until you reach the consistency softness that you like

Leave a comment