Mongolian Beef Dish

By: Mona Zulum
PREFACE: So as a young 20-something cooking is still a new thing to me and I only hope to be as great as my mother or my mother’s mother. The whole point of these recipes is to not be on par with Gordon Ramsey but to take you with me on my journey of learning how to cook. These recipes will center around the concept of ‘Wingin’ it.‘ I truly believe that most cooking does not need to be done to the exact T since we all have such different taste buds. So all the measurements should be incorporated into parts as I will state in the recipe itself. Lastly, as the most not professional/prodigy cook there ever was, I will tell you the mistakes that I made while making the recipe so that you do not have to make the same ones I did! Truly weird concept but I feel like it might help a fellow newbie out there. Enjoy πŸ™‚

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Ingredients (serves 4):
  • vegetable oil
  • garlic to taste
  • 1/4 cup of soy sauce
  • 1/2 cup of brown sugar
  • 1 lb of your choice of beef (some people prefer flank steak but I couldn’t find any and just used packaged thin sirloin. Not the kind you mean a sirloin steak with)
  • corn starch
  • onion powder, garlic powder, salt, and pepper to taste
  • 1 bunch of green onion
  • sesame seeds
  • Optional: oyster sauce and teriyaki sauce
Steps:
  • Coat the pot you are using in vegetable oil just so that there is a think layer all around. Place on low heat
  • While the pot is heating, take your cornstarch and put enough so that it covers the plate. You want to cut your beef into strips and coat the beef with the cornstarch so that the meat is covered in a white powdery layer. Let sit till ready to use.
  • I am a garlic lover so I tend to put a lot on this dish which is about 2 tbsp. If you aren’t too fond of garlic you can easily put less
  • Mix thoroughly for 30 seconds
  • Raise the heat to medium. Add the 1/4 cup of soy sauce to the pan. Note: since I added both oyster and teriyaki sauce, I would lessen the amount of soy sauce even more. When I did add the oyster and teriyaki sauce, the thick consistency allowed me to control the amount to a quarter size amount
  • Add the brown sugar and mix thoroughly. Remove from heat
  • Note: before taking it off from heat I did season the sauce to my liking. This may be different from how you would like it. The best advice I can give on this, is if it smells like it would be good on the dish then use it. For taste, I added some onion powder, garlic powder, black pepper, and a dash of salt.
  • Get a plate and put a paper towel on top to put your meat on before transferring to the sauce pot.
  • In a separate frying pan, coat the pain in oil and place on medium heat. Place your meat on the pan and let cook for about 1-2 minutes total. Note: The mistake that I made is I cooked the meat for way too long. Since the rest of the cooking time will be spent in the sauce pot, it is TOTALLY okay for the meat to still be pink and “bloody” before transferring it to the sauce pot.
  • When the meat is half way cooked and still very rare (pink), transfer onto plate. When all the meat is halfway cooked and transferred onto the plate, then transfer the meat to the sauce pot to finish cooking.
  • When you put all the meat in the sauce pot, turn on the heat to medium high. This is where the sauce should thicken and the meat will be fully cooked. Give this about 3-4 minutes. I suggest tasting a piece and if it is satisfactory for you, then take off the heat.
  • Top with green onion ( I like to top with half, and mix the other half in the sauce) and sesame seeds.

I hope you enjoy this recipe and make sure to leave a comment if you tried this recipe for yourself! πŸ™‚