My family and I have been making this recipe for who knows how long. I’ve always known it as stir fry beef and it wasn’t until I went out to eat with some non Asian people (who did the ordering) did I find out that our family recipe (or something quite similar) was an actual legit thing! Commonly known as “mongolian beef”, popularized by “western-Chinese” restaurants, this simple beef dish is simple to make that incorporates a velvety gravy that tastes great over white rice.
Ingredients:
1.5 lb beef tenderloin (sliced thin)
3 tablespoon vegetable oil
3 stalks green onion (two-inch slices)
2 once-inch coins of ginger
4 cloves garlic (minced)
Beef Marinade:
2 teaspoon corn startch
3 teaspoon light soy sauce
1.5 teaspoon dark soy sauce
2 tablespoon water
1.2 teaspoon Shaoxing wine
Sauce:
2 teaspoon oyster sauce
2 tablespoon light soy sauce
1/2 teaspoon dar soy sauce
1 teaspoon white pepper
1 teaspoon sesame oil
1/2 teaspoon Maggi sauce (optional)
1 tablespoon brown sugar
Combine cornstartch, light and dark soy sauce, water and wine with your sliced beef. Massage into the meat, cover and refrigerate for 30 mins or even overnight. In the mean time, in a small bowl, whisk, oyster sauce, light and dark soy, pepper, sesame oil, brown sugar and maggie sauce and set aside. It’s hard to describe what Maggi sauce is – a combination of soy sauce and other seasoning that adds the “je ne sais quoi” to many rice dishes, noodles and even soup… it’s “yum yum sauce”.
Heat your wok (or flat bottomed skillet) with 2 tablespoons of oil on high heat. Fry your beef enough to sear and colour the meat – about half-way cooked and remove from wok. Add the remaining one table spoon of oil into the wok and fry ginger and garlic. Once aromatic, add in the beef, and sliced scallions and toss for two minutes. Add sauce according to taste; I like to have a gravy with this dish to top my rice and I use the whole mixture. If you prefer your dish without sauce, use two tablespoon of the mixture (enough to further flavour your dish without a saucy gravy).
This dish is super simple and can be thrown together at a moments notice and is delicious over white rice or even noodles. The silkily smooth gravy coasts each piece of tender beef is incredibly savoury.
This next level stir fry incorporates ingredients that you may or may not already have in your pantry, but definitely items that are worth investing in. Straight forward and not too exotic, this dish is the ultimate intro to Asian cuisine dish perfect for a novice home cook or someone looking to get out of their comfort zone!
- 1.5 lb beef tenderloin (sliced thin)
- 3 tablespoon vegetable oil
- 3 stalks green onion (two-inch slices)
- 2 once-inch coins of ginger
- 4 cloves garlic (minced)
- Beef Marinade
- 2 teaspoon corn startch
- 3 teaspoon light soy sauce
- 1.5 teaspoon dark soy sauce
- 2 tablespoon water
- 1.2 teaspoon Shaoxing wine
- Sauce
- 2 teaspoon oyster sauce
- 2 tablespoon light soy sauce
- 1/2 teaspoon dark soy sauce
- 1 teaspoon white pepper
- 1 teaspoon sesame oil
- 1/2 teaspoon Maggi sauce (optional)
- 1 tablespoon brown sugar
- Combine cornstartch, light and dark soy sauce, water and wine with your sliced beef. Massage into the meat, cover and refrigerate for 30 mins or even overnight.
- In the mean time, in a small bowl, whisk, oyster sauce, light and dark soy, pepper, sesame oil, brown sugar and maggie sauce and set aside.
- Heat your wok (or flat bottomed skillet) with 2 tablespoons of oil on high heat. Fry your beef enough to sear and colour the meat – about half-way cooked and remove from wok. Add the remaining one table spoon of oil into the wok and fry ginger and garlic. Once aromatic, add in the beef, and sliced scallions and toss for two minutes.
- Add sauce according to taste; I like to have a gravy with this dish to top my rice and I use the whole mixture. If you prefer your dish without sauce, use two tablespoon of the mixture (enough to further flavour your dish without a saucy gravy). Serve on rice.
- Remain sexy.
