{"id":1598,"date":"2018-07-24T15:55:03","date_gmt":"2018-07-24T22:55:03","guid":{"rendered":"http:\/\/nowellfamily.org\/cookbook\/?p=1598"},"modified":"2023-12-05T19:29:08","modified_gmt":"2023-12-05T19:29:08","slug":"mongolian-beef","status":"publish","type":"post","link":"https:\/\/nowellfamily.org\/cookbook\/2018\/07\/24\/mongolian-beef\/","title":{"rendered":"Mongolian Beef"},"content":{"rendered":"<h5 style=\"text-align: center;\">Yield: 2 Servings<\/h5>\n<h6 style=\"text-align: center;\">Adapted from <a href=\"https:\/\/sueandgambo.com\/mongolian-beef-2\/\">Sue &amp; Gambo<\/a><\/h6>\n<p>Add a glop of steamed rice, maybe some pot stickers or an egg roll and enjoy.<\/p>\n<p><strong>Beef:<\/strong><\/p>\n<ul>\n<li><span class=\"quantity\">\u00bd<\/span><span class=\"ingredient-name\">lb sliced beef tenderloin<\/span><\/li>\n<\/ul>\n<p><strong>Marinade:<\/strong><\/p>\n<ul>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">pinch salt<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">tsp sesame seed oil<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">pinch white pepper<\/span><\/li>\n<li><span class=\"quantity\">\u00bd<\/span><span class=\"ingredient-name\">egg white<\/span><\/li>\n<li><span class=\"quantity\">1-3<\/span><span class=\"ingredient-name\">TBS corn starch<\/span><\/li>\n<\/ul>\n<p><strong>Sauce<\/strong><\/p>\n<ul>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">TBS oyster sauce<\/span><\/li>\n<li><span class=\"id-ingredient-name\"><strong><span style=\"color: #ff0000;\">hot pepper sauce<\/span><\/strong> to taste<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">TBS hoisin sauce<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">TBS vinegar<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">TBS Shaoxing rice wine (or dry sherry)<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">TBS sugar<\/span><\/li>\n<\/ul>\n<p><strong>Slurry<\/strong><\/p>\n<ul>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">TBS corn starch<\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">TBS water<\/span><\/li>\n<\/ul>\n<p><strong>Stir-Fry<\/strong><\/p>\n<ul>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">tsp ginger<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">tsp garlic<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">cup white onions, julienned <\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">cup green onion, chopped 2-inch pieces <\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">tsp dark soy sauce<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">cup water<\/span><\/li>\n<\/ul>\n<p><strong><br \/>\n<\/strong><strong>Marinate the beef: <\/strong><\/p>\n<p>In a bowl add sliced <strong>beef, salt, sesame seed oil, white pepper, egg white,<\/strong> 1\u00bd TBS of <strong>corn starch,<\/strong> 1 TBS <strong>oil,<\/strong> and mix together well. Marinate for 5 to 15 minutes.<\/p>\n<p><strong>Premix the sauce: <\/strong><\/p>\n<p>To a small bowl, add <strong>oyster sauce,<\/strong> <span style=\"color: #ff0000;\"><strong>hot pepper sauce<\/strong><\/span>, <strong>hoisin<\/strong> sa<strong>u<\/strong>ce, <strong>vinegar, Shaoxing wine,<\/strong> and <strong>sugar.<\/strong> Mix well, set aside.<\/p>\n<p><strong>Make a slurry:<\/strong><\/p>\n<p>Whisk together 1 TBS of <strong>corn starch<\/strong> and 2 TBS of <strong>water<\/strong> in a bowl.<\/p>\n<p><strong>Stir-fry the beef:<\/strong><\/p>\n<p>Add 2 TBS of <strong>oil<\/strong> and the <strong>beef<\/strong> to your wok. Cook on high heat until the <strong>beef<\/strong> is done to medium. Set the <strong>beef<\/strong> aside to drain <strong>oil.<\/strong><\/p>\n<p><strong>Stir-fry the vegetables:<\/strong><\/p>\n<p>In a wok add 2 TBS of <strong>oil, minced ginger, minced garlic, white onions,<\/strong> and stir-fry for several seconds.<\/p>\n<p>Next add the <strong>beef, green onions,<\/strong> <strong>dark soy sauce<\/strong> and a cup of <strong>water or stock<\/strong>, bring to a boil.<\/p>\n<p>Add the <strong>premix sauce<\/strong> and mix. To thicken the <strong>sauce,<\/strong> slowly add <strong>slurry<\/strong> to your stir-fry and return to boil. Add additional until it&#8217;s the desired thickness.<\/p>\n<p><strong>Serve.<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Yield: 2 Servings Adapted from Sue &amp; Gambo Add a glop of steamed rice, maybe some pot stickers or an egg roll and enjoy. Beef: \u00bdlb sliced beef tenderloin Marinade: 1pinch salt 1tsp sesame seed oil 1pinch white pepper \u00bdegg 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&#8230;<\/p>\n<p class=\"read-more\"><a class=\"btn btn-default\" href=\"https:\/\/nowellfamily.org\/cookbook\/2018\/07\/24\/mongolian-beef\/\"> Read More<span class=\"screen-reader-text\">  Read More<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":2495,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[8],"tags":[42,164,211],"class_list":["post-1598","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-general","tag-beef","tag-onions","tag-scallion"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2020\/01\/MongoBeef.png?fit=694%2C325&ssl=1","_links":{"self":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/1598","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/comments?post=1598"}],"version-history":[{"count":5,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/1598\/revisions"}],"predecessor-version":[{"id":53093,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/1598\/revisions\/53093"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media\/2495"}],"wp:attachment":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media?parent=1598"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/categories?post=1598"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/tags?post=1598"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}