Mongolian Beef Updated
By Beverly Hicks Burch
Recently I tweaked the Mongolian Beef Recipe I had adapted from one I found from Chinese cook and chef Kylie Kwong. This evening Tall & Handsome and I cooked us up a batch after I got in from work. From the “umm…ummm…ummms” coming from his direction as he took his first few bites, I think he approved. I could certainly tell he has been missing my home cooking. I’ve had Mongolian Beef before and I have other Mongolian Beef recipes, but Kylie’s is unlike any other I’ve seen or tried.
Serve this with rice and I guarantee you’ll enjoy this version of Mongolian Beef.
1 ¼ pound ground round or sirloin
5 cups chopped Chinese cabbage, bok choy will work
2 teaspoons sea salt or kosher salt
¼ cup vegetable oil
4 tablespoons dry sherry
4 tablespoons Hoisin sauce
2 tablespoon oyster sauce
2 teaspoon malt vinegar
2 teaspoon sesame oil
2 small carrots finely sliced or grated
1 medium red bell pepper, sliced thinly
¾ cup chopped green onions
4 tablespoon dry sherry
2tablespoon soy sauce
2 tablespoon cornstarch
2 tablespoon fresh ginger, diced finely
6 cloves garlic, finely diced
1 teaspoon sesame oil
Mix marinade ingredients and add to the ground beef. Marinate in the refrigerator at least 30 minutes.
Wash and dry cabbage. Chop and place in a large bowl. Toss with salt and let stand 15 minutes. Rinse with cold water, drain and dry well, squeezing excess water out with hands if need be.
In wok, heat 2 tablespoons of oil on high. When hot add half the meat and stir fry for about 30 seconds. Break the meat up into small pieces. Remove the meat from the wok and set aside.
Add the remaining oil to the wok and when hot, add the remaining meat and stir fry in for about 30 seconds or until meat is no longer pink.
Then stir in sherry, Hoisin sauce, oyster sauce, vinegar, and sesame oil. Stir fry 30 seconds.
Next, add cabbage, carrot and pepper and stir fry for about 1 minute. Lastly, add green onions and remove from heat.
Garnish with green onions.
© 2011 Beverly Hicks Burch All Rights Reserved.