Authentic recipe for Mongolian Beef?

Question

I love this dish but some restaurants totally wreck it by adding peppers and onions and putting it in a slightly sweet sauce. I've had it prepared what I thought was the correct way: stir-fried beef with very little sauce, presented over puffed noodles.

Restaurants don't understand me when I ask them how they cook it, and what I'm looking for. So I might as well just make it myself. I'm a good cook, so I can handle whatever you throw at me!

I'm just looking for the recipe with the beef in dry-ish brown sauce, presented over the puffed noodles.

Answer 1

4 cups peanut oil
15 green onion tops
1 tablespoon ginger, minced
1 lb flank steaks or sirloin steaks
1 1/2 tablespoons water chestnut flour
2 egg whites
1 pinch salt
cornstarch paste
SAUCE
1 teaspoon chili paste with garlic
1/4 cup chicken stock
2 tablespoons dark soy sauce
1 pinch sugar
1 1/2 tablespoons dry sherry

Preparation: Cut tops of green onions into 2" long pieces.
Combine sauce ingredients in small bowl & stir thoroughly.
Cut steak across the grain into thin slices, about 1/2" deep by 2" long.
In bowl big enough to hold meat, combine egg whites, salt & water chestnut flour.
Beat with chopstick until frothy.
Add steak, & use fingers to coat each slice.
Deep-frying: In wok, heat oil to moderately hot.
When ready, piece of coated meat will rise to surface immediately.
Fry meat in small batches; drop in 1 slice at a time to avoid sticking.
Cook until lightly brown, about 1 minute.
Drain on Chinese strainer or paper bag.
Stir-frying: Remove all but 2 T of oil from wok.
With wok at medium heat, quickly stir-fry green onions & ginger for about 20 seconds.
Add sauce; bring to boil on high heat while stirring.
Add beef all at once, & toss with sauce until beef is hot & coated.
Push beef out of sauce, dribble in cornstarch paste to lightly thicken.
Recombine.


Chowed Mongolian Beef

1 lb flank steaks, thinly sliced across the grain
Marinade
1 tablespoon light soy sauce
1 tablespoon sherry wine or rice wine
1/2 teaspoon fresh ginger, grated
4 cups peanut oil (for deep frying)
For Chowing
1 tablespoon peanut oil
3 cloves garlic, thinly sliced
4 green onions, thin sliced
1 teaspoon hoisin sauce
pepper
Marinade the meat in the soy,wine and ginger, mix well and sit for 15 minutes.
Drain the marinade well and separate the meat slices into individual slices.
In a wok heat the oil to 375F degrees degrees.
Add the meat all at once.
Stir a bit to separate.
Remove after 1 minute and allow the meat to drain well.
Empty out the oil, reserve for another use.
Wipe wok with paper towels.
Heat wok again and add the tbsp oil for chowing.
Add garlic and green onions, chow for a moment.
Add Hoisin and pepper.
Add meat and chow until hot.
Serve immediately.

Answer 2

P. F. Chang's Mongolian Beef:

30 min 10 min prep
2 servings

2 teaspoons vegetable oil
1/2 teaspoon ginger, minced
1 tablespoon garlic, chopped
1/2 cup soy sauce
1/2 cup water
3/4 cup dark brown sugar
1 cup vegetable oil
1 lb flank steaks
1/4 cup cornstarch
2 large green onions

1. Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over med/low heat.
2. Don't get the oil too hot.
3. Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.
4. Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens.
5. Remove it from the heat.
6. Slice the flank steak against the grain into 1/4" thick bite-size slices.
7. Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts.
8. Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef.
9. Let the beef sit for about 10 minutes so that the cornstarch sticks.
10. As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil).
11. Heat the oil over medium heat until it's nice and hot, but not smoking.
12. Add the beef to the oil and sauté for just two minutes, or until the beef just begins to darken on the edges.
13. You don't need a thorough cooking here since the beef is going to go back on the heat later.
14. Stir the meat around a little so that it cooks evenly.
15. After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil out of the wok or skillet.
16. Put the pan back over the heat, dump the meat back into it and simmer for one minute.
17. Add the sauce, cook for one minute while stirring, then add all the green onions.
18. Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate.
19. Leave the excess sauce behind in the pan.

Answer 3

Mongolian Beef

Serve: 6

1 pound - beef, thinly sliced (if you freeze the meat
for an hour it makes it easer to slice)
3 tablespoons - soy sauce divided
1 tablespoon - cornstarch
2 cloves - garlic pressed
3/4 cup - water
2 1/2 teaspoons - cornstarch
1 teaspoon - sesame seed, toasted
1/2 teaspoon - sugar
1/4 teaspoon - red pepper flakes (or to taste,
Mongolian beef should be a spicy dish)
2 tablespoons - peanut oil, divided
2 medium - onions, thinly sliced diagonally
1 bunch - green onion, cut into 2-inch length with
white separated from tops

rice cooked, hot

Cut beef across grain into long thin slices.
Combine 1 tablespoon each of soy sauce and cornstarch
with garlic in a medium bowl; stir in beef.
Let stand 10 minutes.

Meanwhile, combine the water, remaining 2 tablespoons soy
sauce, 2 1/2 teaspoons cornstarch, sesame seed, sugar and
red pepper; set aside.

Heat 1 tablespoon oil in hot wok or skillet
over high heat.
Add beef and stir-fry for 1-minute; remove.

Heat the remaining 1 tablespoon oil in the same pan.
Add white parts of green onions; stir-fry for 2 minutes.
Add green onion and stir-fry another minute.
Add beef and soy sauce mixture.
Cook and stir until sauce boils and thickens.

Serve immediately with rice.


Peking Beef (Mongolian Beef)

Serving Size: 4

Ingredients:
1 pound flank steak -- shredded
1 egg white
1/2 teaspoon salt
1 teaspoon cornstarch
2 cup oil -- for deep frying
1/2 cup bamboo shoots -- shredded
1 cup green onion -- green part only
sauce
1 tablespoon sherry
2 tablespoon hoisin sauce
2 tablespoon dark soy sauce
2 tablespoon chicken stock
1/2 teaspoon sugar
1 teaspoon cornstarch
1/2 teaspoon chili paste -- w/ garlic (opt


Cooking Directions:

Combine beef, egg white, salt and 1 T cornstarch. Mix well with hand.
Heat
oil to 400 and deep fry beef 30 seconds, drain. Reheat 2 T oil to 375
in
wok. Stir fry bamboo shoots and scallions 1 minute. Combine sauce
ingredients in bowl, add to vegetables. Bring to boil. Add beef. Stir
fry
quickly until heated through. Also known as Mongolian Beef

Answer 4

Mongolian Beef Ingredients: 8 oz beef tenderloin (thinly sliced) 2 tablespoons cooking oil 2 stalks leeks (sliced diagonally) 1 inch ginger (finely chopped) 3 cloves garlic (thinly sliced) 1 stalk shredded scallion (white part only for garnishing) Marinate: 1 teaspoon corn starch 1 teaspoon soy sauce 1 tablespoon water 1 teaspoon Chinese cooking wine (rice wine or Shaoxing wine) Sauce: 2 teaspoons oyster sauce 2 tablespoons sweet soy sauce (ABC Kecap Manis) 1/2 teaspoon dark soy sauce 3 dashes white pepper powder 1/8 teaspoon sesame oil 1/4 teaspoon Maggi seasoning Salt and sugar to taste Method: Marinate the beef slices with the seasonings for 30 minutes. Heat up a wok with 1 tablespoon of oil and stir-fry the marinated beef until they are half-done. Dish out and set aside. Heat up another 1 tablespoon of oil and saute the garlic and ginger until aromatic. Add the beef back into the wok and then the sauce. Continue to stir-fry until the beef slices are almost done, then add the leeks into the wok. Do a few quick stirs, add salt and sugar to taste, dish out and garnish with the shredded scallions. Serve hot.

Answer 5

Mongolian Beef
1/2 lb. round steak
1 tsp. cornstarch
1 tsp. Kikkoman soy sauce or Tamari
2 tsp. sherry
1/2 tsp. sugar
1/2 tsp. sesame oil
1 1/2 tsp. grated fresh ginger
2 c. finely shredded cabbage
2 tsp. cornstarch
2 tsp. water
2 T. vegetable oil
1/2 c. chicken broth
1 T. sesame oil
1 T. sesame seeds


Slice steak thinly and place strips in bowl. Add next 6 ingredients, stir and allow to stand, covered, while you prepare the rest of the dish.

Shred or slice the cabbage very thin. using a high flame, heat wok or large frying pan. Add oil to hot pot and heat. Add cabbage and stir fry, cooking for a few minutes. Add chicken broth, cover, cook for 6 minutes, stirring occasionally. Uncover, stir and remove cabbage to another dish, set aside.

Reheat pan; add small amount of oil and heat. Add beef and stir-fry. Add the cabbage, stir. Mix cornstarch and water, add to meat and cabbage. Cook until gravy thickens. Pour sesame oil over, stir well. Pour onto serving platter, sprinkle with sesame seeds. Serves 2-3. This dish also can be made with broccoli, celery cabbage or other vegetables. Serve with steamed rice.