Mongolian Beef
Mongolia
Known as a Mongolian recipe, with similar versions prepared across other nations.
Ingredients 15 ingredients
- 1 pn Sugar
- 1 1/2 tb Dry sherry
- 15 Green onion tops
- 1 lb Flank or sirloin steak
- Cornstarch paste
- Cut
- 1 pn Salt
- 2 tb Dark soy sauce
- 4 c Peanut oil
- 2 Egg whites
- 1/4 c Chicken stock
- Beef
- 1 tb Minced ginger
- 1 1/2 tb Water chestnut flour
- 1 ts Chili paste with garlic
Possible health benefits
General information, not medical advice.
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Peanut oil
High in vitamin E · 15 mg per 100 g, 127% of the reference intake per 100 g
- Vitamin E contributes to the protection of cells from oxidative stress.
Vitamin E is a fat-soluble nutrient found in many foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet
Nutrients per 100 g of “Oil, peanut”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Deep frying. Fill the pan no more than a third full of oil, and never leave it on the heat unattended. Heat the oil only to the temperature the recipe needs; if it smokes, turn the heat off.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- 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 and water chestnut flour. Beat with chopstick until frothy. Add steak, and 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, and toss with sauce until beef is hot & coated. Push beef out of sauce, dribble in cornstarch paste to lightly thicken. Recombine. Serve immediately.
- Serves 4.
Plating
Cookware for this recipe
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Wok
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Deep fryer or deep pan
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Frying pan
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Mixing bowl
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Chef's knife
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Cutting board
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Wooden spoon
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Sieve