Monday, July 28, 2008

Mongolian Beef

This is a tasty beef recipe from the recipe book: Wok Cuisine-Oriental to American of Better Homes and Gardens. Although this is not an authentic recipe of Mongolia, the popular dish is given the name by Chinese-American restaurants. It's called Mongolian Beef because the wine, garlic, and onions used in the recipe are typically used by the Mongols. On the picture, I didn't add the green onions because I ran out of it. Adding it makes the taste different, it will taste much better :)

1 pound flank steak or boneless beef round steak
1/3 cup water
2 tsp cornstarch
1 tsp sesame oil (optional)
1 tbsp cooking oil
2 tbsp rice wine or dry white wine
2 cloves garlic, minced
1 tbsp hoisin sauce
1 tbsp hot bean sauce or 1/2 tsp ground red pepper
1 tbsp soy sauce
10-12 green onions, bias sliced into 1-inch lengths (2 cups)
Fried rice sticks or 3 cups hot cooked rice
*Trim fat from beef. Partially freeze beef. Thinly slice across the grain into bite-size strips. For sauce, in a small bowl stir together the water, rice wine or dry white wine, hoisin sauce, bean sauce or ground red pepper, soy sauce, cornstarch, and, if desired, sesame oil. Set Aside.

*Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry garlic in hot oil for 15 seconds. Add green onions and stir-fry about 1/2 minutes or till onions are tender. Remove onions from the wok.

*Add half of the beef to the hot wok. Stir-fry for 2 to 3 minutes or to desired doneness. Remove beef from wok. Repeat with the remaining beef. Return all beef to the wok. Push beef from the center of the wok. Stir sauce. Add the sauce to the center. Cook and stir till thickened and bubbly.

*Return the onions to the wok. Stir all ingredients together to coat with sauce. Cook and stir about 1 minute more or till heated through. Serve immediately over fried rice sticks or hot cooked rice. Makes 4 servings.
Nutritional information per serving: 443 calories, 26 g protein, 30 g carbohydrate, 23 g fat (7g saturated), 60 mg cholesterol, 575 mg sodium, 552 mg potassium.

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