I am not sure there really is such thing as an authentic Mongolian beef; from what I understand this is an Americanized concoction. Regardless, I enjoy the flavor very much and decided to look out into the internet universe for some ideas. Here is what I found (with some of my own twists).
I served this with white rice, and used fresh veggies from the garden. Green beans and spinach would be my top choice, but you could certainly use bok choy or broccoli for variation. I got the beef (thin sliced top round) from my favorite butcher. It’s perfect for strifry and cost effective.
You can adjust the heat by adding more chili or ramp up the sweet by adding more brown sugar.Adapted from: http://thewoksoflife.com/2015/07/mongolian-beef-recipe/
- 8 ounces top round thinly sliced or flank steak cut into thin strips
- 1/4 cup cornstarch
- 1/4 cup vegetable oil, for frying the beef
- 1/2 teaspoon minced ginger
- 5 dried red chili peppers or 1 Tbs chili paste
- 2 cloves garlic chopped
- one shallot, sliced* (optional)
- 1/4 cup low sodium soy sauce for cooking
- 1/4 cup chicken broth
- 2 tablespoons brown sugar
- 2 scallions cut on the diagonal
- Vegetables of your choosing – green beans, bok choy, broccoli
Combine soy sauce with brown sugar and set aside.
Marinate the beef in one teaspoon of oil, 1 teaspoon of soy cause, and 1 tbs of cornstarch. . Make sure it is room temperature before going to the next step. 15 min- 1 hour
Dredge the marinated beef in the remaining cornstarch. Heat the oil on medium so that the meat will be seared and crisp up quickly. Brown the beef on either side, ideally getting a bit of a crust on the side. Set aside the beef out of the pan. 4-5 minutes
Reduce the heat to medium. Saute garlic for 2- 3 minutes. Add in chili peppers and continue cooking for several more minutes. Make sure to scrape the pan for any cracklings from the beef and mix it in. Add ginger, chicken broth, and then desired vegetables. Cook for 5 more minutes.Finally, add back in the beef and drizzle the soy sauce mixture over the pan. Stir and continue cooking until the liquid is mostly absorbed. 15-18 minutes