Ingredients
-
1/2
-
-
1
-
1
-
1/4
-
1
-
1
-
-
1
-
1 - 2
-
-
-
-
-
Directions
Mongolian Beef, This is the version I served in the restaurant and that I’ve been teaching for 25 years., This was delicious. I ended up marinating for maybe 2 hours and the beef was so tender. The sauce was perfect! Can’t wait to make this again. Thanks!, We truly enjoyed this recipe. I do agree that it looks more complicated than it really is. The sauce and the seasoning should definitely be prepped ahead of time. I followed this as written, but I omitted the bamboo shoots and instead I served it with sauteed broccoli and brown rice. I was hoping to get that thick, dark Mongolian sauce that I have had at PFChangs, but it came out a little runny. I believe that is because I did not drain the meat entirely. I was able to thicken it up with some cornstarch at the end, but I will definitely drain th meat better next time. I am so glad to have found this recipe on here. I have always wanted to make it! Thanks 🙂
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Steps
|
1
Done
|
Marinade 20- 30 Minutes. |
|
2
Done
|
Use Highest Heat For All Steps. |
|
3
Done
|
Heat a Wok to the Smoking Point. |
|
4
Done
|
Pour in the Oil. |
|
5
Done
|
When Very Hot Stir Fry the Beef Until Just Cooked. |
|
6
Done
|
Remove to Drain Off Oil. |
|
7
Done
|
Clean the Wok If Necessary. |
|
8
Done
|
Reheat With a Little More Oil. |
|
9
Done
|
Stir Fry the Seasoning Ingredients For a Few Seconds Until You Get a Strong Aroma. |
|
10
Done
|
Stir in the Vegetables; Keep Stirring Until Heated Through, About Two Minutes. |
