I LOVE Chinese food and have a difficult time finding a place where they make a good Mongolian Beef. I have tried the offerings of the many local Chinese take out's here in the Sand Hills with no luck. They either make it too hot and spicy or too salty. My favorite place to eat is of course PF Chang's or their more casual Pei Wei. Both places have the most excellent Mongolian Beef I have ever had, unfortunately there isn't a location for either of these places here in Hope Mills or the neighboring Fayetteville. So, I did some research and played around with a recipe, added some things and didn't use some others in the recipe I finally chose until I got it pretty close to perfection... The below is MY version of Mongolian Beef.
Makes 2 servings
1/2 lb beef tenderloin, thinly sliced against the grain
1 TB corn starch
1 TB corn starch
2 cloves garlic, minced
1/4 tsp ginger, grated
2 1/2 – 3 TB Soy sauce
1 1/2 TB dark brown sugar
1 tsp dry sherry
2 TB water*
3 green onion, cut into 2-inch pieces (green parts only)
1-2 TB canola oil for the pan
1. Stir together Soy sauce, sugar, water, and dry sherry. Set aside.
2. Heat oil in a pan over medium-high heat. Make sure the oil completely coats the bottom of the pan. Dredge the beef in corn starch. Shake off any excess starch. Add the beef and quickly sauté until lightly browned.
3. Add garlic and ginger. Sauté for a few seconds. Add the sauce from step 1. The sauce should quickly come to a boil. Lower the heat a bit and allow it to bubble. Keep stirring. Reduce until it becomes thicker and glazes the beef. It should happen very quickly, within minutes.
4. Throw in the green onions at the last minute. Mix. Turn off the heat immediately. Serve with steamed brown or white rice. (We like brown rice better)
*Note: The corn starch helps to brown the beef and thicken the sauce once the sauce is added to the pan. And make sure to shake off excess corn starch. It’s not a batter, you just want to lightly coat or dust the beef. If you are not using starch, you do not need to add water to the sauce. Additionally, you can use low-sodium Soy sauce to further reduce the sodium content.