Sunday, August 9, 2009

Mongolian Beef

Stock Photo

Asian cooking tends to involve a plethora of prep work. It's said that in order to preserve fuel, they cut up their meat and vegetables into very small pieces (hence the length of time it takes to prep) and cooked it quickly over very high heat. Luckily this recipe doesn't involve any veggies, so your prep time will be significantly less.

I have to admit that I began this with great trepidation. Not because it is difficult, but because the family I cook for has Asian roots. The ingredients though are straight forward and the method easy...and it quickly became one of their favorite dishes.

Ingredients: Yield 4

2 T. Tamari Sauce (Regular Soy Sauce will work fine)
2 Dashes Hot Pepper Sauce (I used Tobasco because it's all we had)
1 T. Cornstarch
1 T. Rice Wine Vinegar
2 T. Peanut Oil
1 Inch Fresh Ginger, cut into strips
4 Cloves Garlic, sliced
1 # Beef Sirloin, cut into strips
3 Bunches Scallions, greens only, sliced


1. Combine all of the ingredients above the line in a bowl. Whisk to ensure there are no lumps. Set aside.

2. In a large skillet or wok, heat the peanut oil. Add the ginger & the garlic & saute 2 minutes being sure it does not burn. Remove and discard.

3. Into the oil, add beef and saute until browned. Add sauce and allow to thicken, usually about 1-2 minutes. Garnish with scallions & serve over rice with steamed broccoli.

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