Mongolian beef is a dish served in Chinese-American restaurants consisting of sliced beef, typically flank steak, and stir-fried with vegetables in a savory brown sauce, usually made with hoisin sauce, soy sauce, and chili peppers. The beef is commonly paired with scallions or mixed vegetables and is often spicy. The dish is often served over crispy fried cellophane noodles or steamed rice.
The name of this dish is somewhat misleading, as aside from the beef, none of the ingredients or the preparation methods are drawn from traditional Mongolian cuisine. The term “Mongolian” is rather meant to imply an “exotic” type of food. -Wikipedia.com
2 teaspoons vegetable oil
1 egg, beaten
1 teaspoon cornstarch
1 teaspoon ginger, minced
1 tablespoon garlic, chopped
1/2 cup soy sauce
1/2 cup water
3/4 cup brown sugar
vegetable oil, for frying
1 lb. steak, thinly sliced
1 habanero pepper, deseeded and sliced
8 green onions, sliced diagonally
- Marinate the meat in the egg, cornstarch, and 2 teaspoons of vegetable oil for an hour.
- Heat oil in a wok over medium high heat. Cook the meat for 3 to 4 minutes, until brown.
- Add the green onions and habanero pepper and continue to cook for 2 more minutes.
- Remove meat and onions from the wok. Add 2 teaspoons of oil and add the garlic and ginger. Cook for about 30 seconds. Add the water and soy sauce. Stir in the brown sugar until dissolved. Cook for about 5 minutes.
- Add the meat and onions to the sauce in the wok and heat through. Serve over rice or noodles.