Mongolian Beef
Cook Time: 10 minutes
Prep Time: 30 minutes
Total Time: 40 minutes
Description: This delectable Mongolian Beef recipe, drawn from the cherished pages of “Madam Wong’s Long-Life Chinese Cookbook,” promises a delightful fusion of flavors that’s sure to impress. While traditionally deep-fried, feel free to stir-fry the beef for a lighter touch—this method works beautifully with many of Madam Wong’s other recipes.
Recipe Category: Onions
Keywords: Vegetable, Meat, Chinese, Asian, Spicy, < 60 Mins, Deep Fried, Stove Top, Stir Fry
Ingredients
| Ingredient | Quantity |
|---|---|
| Salt | 1 teaspoon |
| Cornstarch | 1 tablespoon |
| Bamboo shoot | 1/2 cup |
| Scallion | 1, chopped |
| Sherry wine | 2 tablespoons |
| Hoisin sauce | 1/2 cup |
| Dark soy sauce | 1/2 cup |
| Sugar | 1 tablespoon |
| Cornstarch (for coating) | 2 tablespoons |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 1221.5 |
| Total Fat | 118.9 g |
| Saturated Fat | 20.2 g |
| Cholesterol | 47 mg |
| Sodium | 1014.2 mg |
| Carbohydrates | 10.6 g |
| Fiber | 1.4 g |
| Sugars | 4.3 g |
| Protein | 27.3 g |
Instructions
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Begin by combining the beef, egg white, salt, and 1 tablespoon of cornstarch in a mixing bowl. Use your hands to mix everything well, ensuring the beef is fully coated and the flavors are incorporated.
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Heat the oil in a deep pan until it reaches 400°F (approximately 200°C). Deep-fry the beef for about 30 seconds until it is browned and crispy, then drain it on paper towels. Alternatively, for a healthier option, stir-fry the beef in 1-2 tablespoons of oil until cooked through.
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In a large wok, reheat 2 tablespoons of oil over medium heat. Add the bamboo shoots and chopped scallion, stir-frying for about one minute until they begin to soften and become fragrant.
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In a separate bowl, combine the sherry wine, hoisin sauce, dark soy sauce, sugar, and remaining 2 tablespoons of cornstarch to create a sauce mixture. Pour this sauce over the sautéed vegetables in the wok, bringing it to a boil while stirring to ensure even coating.
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Once the sauce is bubbling, add the cooked beef back into the wok, stirring quickly to combine everything thoroughly and heat it through. Serve this vibrant Mongolian Beef hot, either over rice or on its own as a flavorful dish bursting with spice and savory goodness.
Enjoy this scrumptious dish, and feel free to customize it with your favorite vegetables or spices for an ultimate culinary experience!
