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Mongolian Beef

Mongolian Beef recipe image
This classic Mongolian Beef features tender slices of flank steak marinated in egg white and water chestnut flour, then deep-fried until crisp. The beef is tossed in a savory sauce of dark soy sauce, dry sherry, and chili paste with garlic, finished with fresh green onions and ginger. It is a flavorful, protein-rich main dish perfect for weeknight dinners.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 2803.3
Description
This classic Mongolian Beef features tender slices of flank steak marinated in egg white and water chestnut flour, then deep-fried until crisp. The beef is tossed in a savory sauce of dark soy sauce, dry sherry, and chili paste with garlic, finished with fresh green onions and ginger. It is a flavorful, protein-rich main dish perfect for weeknight dinners.
Ingredients
  • 4 cup Peanut oil
  • 15 ea Green onion tops
  • 1 tablespoon Minced ginger
  • 1 pound Flank or sirloin steak
  • 1 1/2 tablespoon Water chestnut flour
  • 2 ea Egg whites
  • 1 ea Pinch salt
  • 1 ea Cornstarch paste
  • 1 Sauce------------
  • 1 teaspoon Chili paste with garlic
  • 1/4 cup Chicken stock
  • 2 tablespoon Dark soy sauce
  • 1 ea Pinch sugar
  • 1 1/2 tablespoon Dry sherry
Directions
  1. 1
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  2. 2
    Cut tops of green onions into 2" long pieces.
  3. 3
    Combine sauce ingredients in small bowl & stir thoroughly.
  4. 4
    Cut steak across the grain into thin slices, about 1/2" deep by 2" long.
  5. 5
    In bowl big enough to hold meat, combine egg whites, salt & water chestnut flour.
  6. 6
    Beat with chopstick until frothy.
  7. 7
    Add steak, & use fingers to coat each slice.
  8. 8
    Deep-frying: In wok, heat oil to moderately hot.
  9. 9
    When ready, piece of coated meat will rise to surface immediately.
  10. 10
    Fry meat in small batches; drop in 1 slice at a time to avoid sticking.
  11. 11
    Cook until lightly brown, about 1 minute.
  12. 12
    Drain on Chinese strainer or paper bag.
  13. 13
    Stir-frying: Remove all but 2 T of oil from wok.
  14. 14
    With wok at medium heat, quickly stir-fry green onions & ginger for about 20 seconds.
  15. 15
    Add sauce; bring to boil on high heat while stirring.
  16. 16
    Add beef all at once, & toss with sauce until beef is hot & coated.
  17. 17
    Push beef out of sauce, dribble in cornstarch paste to lightly thicken.
  18. 18
    Recombine.
  19. 19
    Serve immediately

Nutrition Facts

Servings 4

Amount Per Serving
Calories 2803.3kcal
% Daily Value *
Total Fat 250.5g386%
Saturated Fat 47.0g235%
Cholesterol 97.3mg33%
Sodium 1250.0mg53%
Total Carbohydrate 92.3g31%
Dietary Fiber 7.0g29%
Sugars 41.2g
Protein 48.6g98%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: mongolian beef, beef, flank steak, stir fry, ginger, garlic, soy sauce, green onion, chinese, dinner, main course, asian
Read it online: https://www.chefs-mate.com/recipe/mongolian-beef-3/