David's Recipe for Mongolian Beef

Apparently this isn't very similar to what's called "Mongolian Beef" in Chinese restaurants in the US, but maybe it's a little more Mongolian. Or maybe it isn't. Very easy.

Main Course, Mongolian-American

  • 5 lbs beef for moist cooking, such as chuck, sliced into 2" x 2" x 1/4" pieces
  • 1 bottle beer
  • 5 cups boiling water
  • 2 large onions, cut into 3/4" x 3/4" squares, which will then separate into separate layers when sauteed
  • 1/4 cup olive oil for sauteing (I like olive oil, authentic or not.)
  • 1 large clove garlic, finely minced
  • 2 inches fresh ginger, minced
  • Chili peppers to taste, minced
  • 1/2 cup soy sauce
  • 1/2 cup dark brown sugar
  • 1/4 cup demerara sugar
  1. Set the beef to simmer in the water and beer until tender, at least three hours, depending on the beef.
  2. In the meantime, add the chilis, ginger, and garlic.
  3. Saute the onions until translucent, almost transparent.
  4. When the beef is tender, stir in the onions, sugar and the soy sauce.
  5. Simmer another 10 minutes.
  6. Serve with rice or pasta.




 
  
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