Wednesday, June 4, 2014

Mongolian Beef

Mongolian Beef is a dish that has nothing to do with Mongolia or typical dishes from there; what I read once about it is that it was given that name to make it sound exotic. Be that as it may, I love it and wanted to make it at home. There are variations in what vegetables are used in it; I chose celery and onions. This recipe is my adaptation of an adaptation of a recipe found online. I guess you could say it’s an adaptation twice removed. ;)

So, let’s get cooking!

Slice the beef into somewhat thin pieces, about 1/3” thick.

In a bowl, mix the corn starch, soy sauce, water, and rice vinegar. Add the meat and marinate for 30 minutes.

Make the sauce by mixing together the oyster sauce, soy sauce, toasted sesame oil, and sugar, stirring until sugar is dissolved. Set aside.

Peel and mince the garlic and ginger root.

Slice the celery diagonally to make long slices, about 1/4" thick.

For the onion, slice in half, lay one half down flat, and slice straight down to make about ¼” thick pieces. To separate, just sort of scrumple them up in your hand. Yes, I made that word up. ;)

Heat 1 ½ Tbl oil in a skillet on high. Sauté the beef until just cooked through, stirring constantly. It takes about two minutes, maybe 3. Set aside in a bowl, along with any liquid.

Heat the remaining 1 ½ Tbl oil and sauté the celery, onion, garlic, and ginger, stirring continuously, about 2 minutes.

Add the sauce that was set aside and the cooked beef with liquid. Cook, stirring, for 1-2 minutes to thicken.

Serve over rice if desired. It’s good without rice too. Enjoy! ~TMMF

Mongolian Beef

1 lb beef
4 tsp corn starch
2 tsp soy sauce
1 Tbl water
1 Tbl rice vinegar
3 lg stalks celery
1 lg Vidalia onion
4 cloves garlic
1" of ginger root
(For the sauce:)
4 tsp oyster sauce
1/4 c soy sauce
1 tsp toasted sesame oil
2 Tbl sugar

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