Clem's Mongolian Beef

 
Just as the Mars Bar is not from that planet (it was named after its creator Forrest Mars of the eponymous US candy family), Mongolian Beef is not from the land of Ghengis Khan. Mongolian Beef probably originated in Taiwan from the time when Mongolian BBQ restaurants became popular. The dish is tender beef pieces coated in a dry black sweetish sauce.

There does not seem to be a standard recipe for this dish. There is a type which is only based on soy sauce and sugar and the other type which has a more complex taste from having some flavoured sauces added.

After some research, I decided that the following recipe which I used tonight, brings out the essence of Mongolian Beef.
Here's how you can cook it too:
 


Clem's Mongolian Beef
 


INGREDIENTS

 

For one serve:

  • 220 g beef.

    Oyster or Flatiron cuts of beef are suggested to be used. These have a good degree of marbling and can be tender if velveted (see below).
     

  • For velveting/marinating:
     

    • 1/2 teaspoon sodium bicarbonate (baking soda);

    • 1 - 2 teaspoons of corn starch;

    • Shaoxing wine (if preferred).

    • A dash of sesame oil.
       

  • 1 tablespoon of chilli paste or sauce:



I used this one

 

  • 2 tablespoons of Hoisin sauce.
     

  • 1 tablespoon of oyster sauce.
     

  • 1 tablespoon of sugar (or to taste).
     

  • 1 tablespoon of dark soy sauce.
     

  • 1 - 2 teaspoons of vinegar.
     

  • 3 cloves of garlic; diced.
     

  • 3 sprigs of spring onions cut and separated into white and greens.
     

  • 1/2 brown onion (quartered).
     

  • Dried chilli (whole or flakes )if preferred).

     

METHOD

  • Velveting (not required if Beef fillet is used)
     

    • Slice the beef into bite-size slices of a thickness which will cook quickly and yet not turn out too dry.

    • Add the sodium bicarbonate and mix well (add a little water if too dry to mix easily).

    • You can add the shaoxing wine at this stage if desired).

    • Add the sesame oil.

    • Add the corn starch and coat well.

    • Set aside to marinate/tenderize for at least two hours in the refrigerator.
       

  • Prepare the Mongolian frying sauce by combining together, the chilli paste/sauce, hoisin sauce, oyster sauce, vinegar and and sugar.
    If using a bean paste, squash any whole beans present with a spoon.
     

  • Fry the beef in a generous amount of hot oil in a pan.
    Just fry until browned and no more (the meat will cook further later in the recipe).
    Remove the beef from the pan and set aside until later.
     

  • Add the onion quarters.
     

  • When the onions are singed, add the whites of the spring onions.
     

  • After a few minutes, add the diced garlic and fry momentarily.
     

  • Now return the fried beef to the pan.
     

  • Add the spring onion greens.
     

  • Add the Mongolian sauce.
     

  • Add water of starch slurry as required to bring the sauce to the degree of thickness which you prefer.
     

  • Adjust the taste of the dish with condiments to your preference.
     

  • Serve with plain white rice.


ENJOY!

 


All my cooking (some without recipes) can be found here (click on each photo to go to that dish's page):

 

http://clemkuek.com/photoalbum/photo696.html

 

 

 

23 September 2024

 

www.clemkuek.com
 

 

Created by Clem Kuek