Tuesday, 16 April 2013

Mongolian Beef

You might have heard or even tried Mongolian Beef from your favorite Chinese restaurant.  This is actually a Chinese-American creation that may not exactly be found in any Mongolian cuisine unless the Mongolians have adopted this dish as their own at some point prior to this post.  This stir fried beef is only named as Mongolian beef as a marketing gimmick (maybe).  Adding the word Mongolian to the dish's name adds exoticism which has definitely help increase the value of the dish as compared to just naming it as stir fried beef.

Anyway, I may be wrong about the history of this dish.  I'm not sure about it though.  What I am sure of is that my husband liked it.  This stir fried beef cooked to perfect tenderness served with a slightly hot & spicy yet savory, somewhat sweet, garlic and ginger laced sauce is a must try.  Specially that most Chinese restaurant around Doha or its nearby cities do not seem to serve this kind of dish.  Not even the Mongolian Restaurant we saw somewhere in Doha


Ingredients :

Beef tenderloin, thinly sliced against the grain- 300 g
Onions, diced - 1 large (2 small)
Scallion, sliced - 1 to 2 stalks
Ginger, minced - 1/2 "
Garlic, minced - 5 cloves
Chillis - 2 pcs or as desired
Vegetable oil - 1 tbsp
Cornstarch - 4 tbsp


Soy Sauce - 3 tbsp
White wine (South African) - 3 tbsp
Black Pepper Powder


Soy Sauce - 2 tbsp
Oyster Sauce - 1 tbsp
Water - 1/4 c
Brown Sugar - 1 tbsp (to taste)
White pepper powder
Black pepper powder
1 tsp of cornstarch dissolved in 1 tsp of water

Cooking Procedure :

1. Marinade sliced beef for at least an hour.  Mix cornstarch with the beef.
2.  Under medium fire, heat oil and saute the garlic, chillis, and ginger until aromatic.
3.  Add the beef, and stir fry it until for at least 5 minutes or until it turned brown.  Remove beef from the work and set aside.
3. Mix the ingredients for the sauce with the remaining marinade sauce.
4. In the same wok, under low fire, add the onions then pour the sauce. Stir.
5.  Toss in the beef, half of the scallions and drizzle with white and black pepper powder. Simmer for another 5 minutes or until the sauce thickens and half of the liquids have evaporated.

Garnish with th eremaining scallions and serve 


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