Mongolian Beef

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Mongolian Beef

Mongolian Beef

Mongolian Beef


1 1/2 pounds beef steak( flank steak, rib eye steak or striploin steak)

1/3 cup corn starch, maybe a little more.

1 cup vegetable oil for frying

1 cup sliced water chestnuts

1 cup chopped bell peppers

For the sauce

2 tbsp. vegetable oil

3 cloves minced garlic

3/4 cup water

2 tbsp. grated fresh ginger root

1/4 cup low sodium soy sauce

1/2 cup hoisin sauce

1/4 cup brown sugar

3 tbsp. rice wine vinegar

2 tsp crushed chili paste or chili flakes to taste, optional

Prepare the Sauce

In a small bowl, or large measuring cup, stir together all of the ingredients for the sauce, except the garlic and vegetable oil.

Heat the 2 tablespoons of vegetable oil over medium heat and lightly saute' the garlic for a minute, so that it softens but don't let brown.

Add the combined ingredients to the pan all at one and simmer for 5 minutes or so until the sauce begins to thicken. Turn off the heat and set aside until the beef is cooked.


Cut the beef steak, across the grain, into 1/4 inch thick strips. and dredge both sides of the beef strips with corn starch and let them sit for 10 minutes, so that the corn starch adheres to the meat.

Make the sauce. (see above in ingredients for instructions)

Heat the oil in a hot wok to 375 degrees. Fry the steak in batches, so that it cooks very quickly. It only takes about a minute. Pour out the oil from the wok completely.

Add the beef back to the wok along with the vegetables and sauce and simmer for only a few minutes before serving over steamed rice or your favorite noodles.

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