[Recipe] Mongolian Beef (with Choice of Sauces)
An old favorite recipe of mine is Mongolian beef, gotten from a friend on LiveJournal. I also found a recipe for Mongolian hoisin sauce in my new Martin Yan's China cookbook, so I decided to try making my old recipe with this new sauce.
Mongolian Beef (with Choice of Sauces)
Ingredients
Meat and Marinade:
* 1 1/2 pounds beef tenderloin, silverskin trimmed
* 1 tablespoon thin soy sauce
* 1 tablespoon dark soy sauce
* 1 1/2 tablespoons cornstarch
Miscellaneous Stir-Fry:
* 2 1/2 tablespoons peanut oil (I recommend this, but most any vegetable oil will do)
* 1 medium onion, sliced onions and quartered
* 1 1/2" cube of ginger, peeled and thinly sliced
* 1 ripe jalapeno, sliced thinly on the diagonal
* 2 cloves garlic, smashed and diced
* 2 scallions (green onions), trimmed and sliced
With either...
... Mongolian Oyster-Bean Wine Sauce:
* 1 tablespoon hoisin sauce
* 2 tablespoons oyster sauce (either spicy or Cantonese will do; I recommend the Sun Luck brand)
* 1 1/2 tablespoons black bean sauce
* 2 teaspoons raw sugar (granulated sugar works fine, too)
* 2 teaspoons chili garlic sauce (or to taste)
* 2 teaspoons Shaoxing rice wine (alternatively, cooking sherry)
* 1 teaspoon black rice vinegar
... Mongolian Hoisin Sauce: (adapted from Martin Yan's China, p. 43)
* 1/3 cup hoisin sauce
* 2 tablespoons chicken broth
* 4 teaspoons chili garlic sauce
* 1 tablespoon soy sauce
* 1/4 teaspoon sugar
Method
1. Cut beef into 1/4" thick medallions. Toss with two soy sauces and cornstarch, and allow to marinate at least 20 minutes. Mix chosen sauce ingredients in a small bowl and set aside.
2. Heat oil in wok on medium-high heat until it is shimmering. Add ginger, jalapeno, and garlic to wok and stir-fry about 30 seconds, to flavor the oil properly. Add onion slices and stir-fry until they turn golden.
3. Add meat and spread out into a single layer, and let sit undisturbed for at least one minute or until the meat is seared well on the bottom. Begin stir frying with the goal of simply searing the outside of the meat, while the inside stays medium rare.
4. When meat is fully browned on the outside, add sauce ingredients all at once, and stir quickly until it thickens. Garnish with green onions.
Serve right away with steamed rice or on noodles. Makes 3 to 4 servings.
Regardless of which sauce you choose, this is an absolutely savory recipe with some spicy bite. (Personally, I prefer the oyster-bean sauce over Yan's Mongolian hoisin sauce recipe. This is mostly because 1/3 cup of hoisin sauce is the bulk of an 8-oz. bottle from the market -- and at $3.29/bottle, I'd rather use small quantites of varied sauces and make my condiments last.)
You can serve this with rice, with noodles, or just by itself as a snack -- incredibly tasty.
Crossposted from Kitchenklutz.
Mongolian Beef (with Choice of Sauces)
Ingredients
Meat and Marinade:
* 1 1/2 pounds beef tenderloin, silverskin trimmed
* 1 tablespoon thin soy sauce
* 1 tablespoon dark soy sauce
* 1 1/2 tablespoons cornstarch
Miscellaneous Stir-Fry:
* 2 1/2 tablespoons peanut oil (I recommend this, but most any vegetable oil will do)
* 1 medium onion, sliced onions and quartered
* 1 1/2" cube of ginger, peeled and thinly sliced
* 1 ripe jalapeno, sliced thinly on the diagonal
* 2 cloves garlic, smashed and diced
* 2 scallions (green onions), trimmed and sliced
With either...
... Mongolian Oyster-Bean Wine Sauce:
* 1 tablespoon hoisin sauce
* 2 tablespoons oyster sauce (either spicy or Cantonese will do; I recommend the Sun Luck brand)
* 1 1/2 tablespoons black bean sauce
* 2 teaspoons raw sugar (granulated sugar works fine, too)
* 2 teaspoons chili garlic sauce (or to taste)
* 2 teaspoons Shaoxing rice wine (alternatively, cooking sherry)
* 1 teaspoon black rice vinegar
... Mongolian Hoisin Sauce: (adapted from Martin Yan's China, p. 43)
* 1/3 cup hoisin sauce
* 2 tablespoons chicken broth
* 4 teaspoons chili garlic sauce
* 1 tablespoon soy sauce
* 1/4 teaspoon sugar
Method
1. Cut beef into 1/4" thick medallions. Toss with two soy sauces and cornstarch, and allow to marinate at least 20 minutes. Mix chosen sauce ingredients in a small bowl and set aside.
2. Heat oil in wok on medium-high heat until it is shimmering. Add ginger, jalapeno, and garlic to wok and stir-fry about 30 seconds, to flavor the oil properly. Add onion slices and stir-fry until they turn golden.
3. Add meat and spread out into a single layer, and let sit undisturbed for at least one minute or until the meat is seared well on the bottom. Begin stir frying with the goal of simply searing the outside of the meat, while the inside stays medium rare.
4. When meat is fully browned on the outside, add sauce ingredients all at once, and stir quickly until it thickens. Garnish with green onions.
Serve right away with steamed rice or on noodles. Makes 3 to 4 servings.
Regardless of which sauce you choose, this is an absolutely savory recipe with some spicy bite. (Personally, I prefer the oyster-bean sauce over Yan's Mongolian hoisin sauce recipe. This is mostly because 1/3 cup of hoisin sauce is the bulk of an 8-oz. bottle from the market -- and at $3.29/bottle, I'd rather use small quantites of varied sauces and make my condiments last.)
You can serve this with rice, with noodles, or just by itself as a snack -- incredibly tasty.
Crossposted from Kitchenklutz.