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Mongolian Beef

Mongolian Beef

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Yield: 2 Servings
Adapted from Sue & Gambo

Add a glop of steamed rice, maybe some pot stickers or an egg roll and enjoy.

Beef:

  • ½lb sliced beef tenderloin

Marinade:

  • 1pinch salt
  • 1tsp sesame seed oil
  • 1pinch white pepper
  • ½egg white
  • 1-3TBS corn starch

Sauce

  • 1TBS oyster sauce
  • hot pepper sauce to taste
  • 1TBS hoisin sauce
  • 1TBS vinegar
  • 1TBS Shaoxing rice wine (or dry sherry)
  • 1TBS sugar

Slurry

  • 1TBS corn starch
  • 2TBS water

Stir-Fry

  • 1tsp ginger
  • 1tsp garlic
  • 1cup white onions, julienned
  • 1cup green onion, chopped 2-inch pieces
  • 1tsp dark soy sauce
  • 1cup water


Marinate the beef:

In a bowl add sliced beef, salt, sesame seed oil, white pepper, egg white, 1½ TBS of corn starch, 1 TBS oil, and mix together well. Marinate for 5 to 15 minutes.

Premix the sauce:

To a small bowl, add oyster sauce, hot pepper sauce, hoisin sauce, vinegar, Shaoxing wine, and sugar. Mix well, set aside.

Make a slurry:

Whisk together 1 TBS of corn starch and 2 TBS of water in a bowl.

Stir-fry the beef:

Add 2 TBS of oil and the beef to your wok. Cook on high heat until the beef is done to medium. Set the beef aside to drain oil.

Stir-fry the vegetables:

In a wok add 2 TBS of oil, minced ginger, minced garlic, white onions, and stir-fry for several seconds.

Next add the beef, green onions, dark soy sauce and a cup of water or stock, bring to a boil.

Add the premix sauce and mix. To thicken the sauce, slowly add slurry to your stir-fry and return to boil. Add additional until it’s the desired thickness.

Serve.

Mongolian Chicken

Mongolian Chicken

Comments 0 Comment
Yield: 2 Servings
Adapted from Sue & Gambo

Chicken version of Mongolian Beef. Add a glop of steamed rice or some lo mein, maybe some pot stickers or an egg roll and enjoy.

Chicken & Marinade

  • 12oz sliced chicken
  • 1pinch salt
  • 1tsp sesame seed oil
  • 1pinch white pepper
  • ½egg white
  • 1-3TBS corn starch

Sauce

  • 1TBS oyster sauce
  • hot pepper sauce to taste
  • 1TBS hoisin sauce
  • 1TBS vinegar
  • 1TBS Shaoxing rice wine (or dry sherry)
  • 1TBS sugar

Slurry

  • 1TBS corn starch
  • 2TBS water

Stir-Fry

  • 1tsp ginger
  • 1tsp garlic
  • 1cup white onions, julienned
  • 1cup green onion, chopped 2-inch pieces
  • 1TBS soy sauce


Mise, Mise, Mise, get your mise together! This means me! This happens so fast, that you must get everything prepped and measured before cooking starts.

Marinate the Chicken:

In a bowl add sliced chicken, salt, egg white, white pepper, sesame oil, 1½ TBS of cornstarch and 1 TBS of oil. Mix everything together well. Marinate for 5 to 15 minutes.

Make the sauce:

Mix vinegar, Shaoxing wine, hoisin sauce, hot pepper sauce, sugar and soy sauce in a small bowl.

Make a slurry:

whisk together 1 TBS of cornstarch and 2 TBS of water in a bowl.

Stir-fry the chicken:

Add 2 TBS of cooking oil and your chicken to your wok and cook on high heat until chicken is fully cooked all the way through.

Set the chicken aside to drain oil.

Stir-fry the vegetables:

To the wok add 2 TBS of oil, white onions, minced ginger, minced garlic, green onions, and stir-fry for several seconds.

Next add the chicken, green onions, and soy sauce.

To thicken the sauce, slowly add slurry to your stir-fry and return to boil. Add additional until it’s the desired thickness.